About the Role
Reporting to the Executive Chef, the 2nd Cook is responsible for the timely delivery of menu items as per menu and customer requests.
Requirements
• Monitor daily temperature checks as per HACCP
• Ensure Food Safe standards are maintained
• Ensure quality standards set by Food and Beverage Operations management are consistently achieved
• Maintain cleanliness of workstation
• Maintain organization of workstation fridge or freezer
• Prepare workstation for service and/or crossover
• Ensure proper use of FIFO in daily menu production
• Communicate any issues with food products to appropriate Manager
• Develop complete knowledge of menu items (recipe book/syllabus)
• Provide input for daily specials
• Work scheduled line shifts
• Other duties as assigned
Skills and Abilities:
• Team oriented
• Excellent customer service skills and a personable approach
• Ability to lead and positively influence others
• Excellent leadership skills
• Ability to trouble shoot in a fast-paced environment
• Quick thinking and ‘can-do’ attitude
• Fully proficient in spoken and written English with other language(s) considered an asset
Qualifications:
• Willingness to complete a Police Information Check required
• Valid First Aid Level 1, CPR, and AED Certification, or equivalent will be required to be maintained during employment
• Minimum 1 year of experience in a similar role
• Valid Food Safe level 1 required
Salary/Wage
22.25
Recommended Training
FOODSAFE Level 1 by Distance Education
Accessible Employer: No
Open to International applicants with valid Canadian Work permits: Yes
Job Application
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