KEY ACCOUNTABILITIES

• Responsible for preparing all menu items with strict adherence to menu and ingredients specifications;
• Ensure inventory levels are maintained;
• Evaluate kitchen procedures and processes and make recommendations for implementation and improvements as required;
• Create and cost daily specials;
• Direct the line and be accountable for the success of each shift;
• Prepare, setup, stock up and tear down buffet as instructed;
• Prepare salads, sandwiches, dressings, sauces, vegetables, fruits and other food items in accordance with specific recipes;
• Reheat soups, crock pots and gravy as required;
• Work co-operatively with other kitchen personnel to prepare hot and cold appetizers for the buffet and restaurant outlets;
• Assist 1st Cook with preparing meat, seafood and raw food items in accordance with established recipes and food safety standards;
• Assist in preparing food items for catering and special events;
• Comply with food safety regulations and ensure all temperature logs are completed accurately;
• Control food waste and spoilage;
• Responsible for restocking items as required;
• Clean and sanitize workstation before and after food preparation;
• Inspect work area daily and report any hazards and/or defective equipment;
• Comply with all health and safety requirements including the use of personal protective equipment (PPE) as required;
• Perform other duties as required by management.
• Other duties as assigned.

EDUCATION AND QUALIFICATION REQUIREMENTS

• Post-Secondary Education in a related field;
• Minimum two (2) years of kitchen experience;
• Completion of Food Safety Certificate;
• Supervisory experience an asset;
• Strong knife handling skills;
• Must be WHMIS certified;
• Working towards RED SEAL certification or desire to grow in the culinary arts
• Ability to multi-task and excel in a fast-paced environment;
• Strong organizational, interpersonal and communication skills;
• Strong knowledge of food safety requirements;
• Ability to perform tasks effectively and safely within prescribed time limits;
• Maintain a positive working relationship with fellow employees and management as part of a team;
• Must be able to pass a criminal background check

Under the direction of the Executive Chef and supervision of our Culinary Management team, 2nd Cook will be responsible for serving a multitude of hot and cold menu items and executing menu item production with an emphasis on quality and presentation.