JOB DESCRIPTION

The Cook 3 is responsible for preparing and cooking hot food according to quality and presentation standards, as directed. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.

QUALIFICATIONS

• A minimum of 3 years’ industrial cooking and volume cooking experience (200 - 1000 people)
• Current Safe Food Handlers Certificate
• Ability to work independently and with a team, meet time targets, with strong organization skills
• Solid knowledge of food preparation and handling principles, processes, procedures, policies, directives and guidelines
• Knowledge of equipment and materials to use / operate used in food preparation areas such as grills, ovens, deep fryers, slicers, steamers and knives

• Set up workstation and prepare for production of daily menu items, as well as prepares items for off shift service
• Preparation of a variety of hot food including but not limited to:
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• Stocks for soups and sauces such as white, brown, demi, chicken, beef, fish, vegetable, meat sauce hollandaise, volute and bechamel

• Soups (Hot and/or cold) including cream, clear and puree
• Clean, prep, and portion/carve a variety of meats, poultry and seafood for different methods of cooking such as grilling, roasting and stir fries
• Wash, peel, cut, chop and seed fruits and vegetables for salads, entrees, sides, garnishes and serving platters for hot and cold buffets
• May assist with the preparation for and assembly of charcutier boards, hot & cold sandwiches, cheese and meat platters, and a variety of desserts
• Responsible to know specific menu items, specials, (ingredients,) allergy items, portion sizes, and is prepared to answer customer queries
• Monitor, maintain and record hot and cold holding temperatures for prepared foods and related equipment
• Ensure that correct storage conditions for products such as meats, produce, and dairy are adhered to and maintained
• Identifies any needed stock or food items required for ordering to Chef and/or Sous Chef
• Work as a team member and helps other staff with their duties when required
• Comply with all health and safety requirements and guidelines for working safely (lifting, knife safety, wet floor procedures and hot oven safety)
• Know and follow safe work procedures that complies with all regulations
• Participate in JHSC, workplace inspections, and accident investigations as required
• Performs other duties as assigned