The second cook is tasked with preparing all menu items to standard as laid out by the Chef in an efficient, cost effective and timely manner.

Responsibilities

  • Prepare food to quality and presentation standards
  • Communicate effectively with all team members
  • Display a team player attitude
  • Provide exceptional guest service 100% of the time
  • Comply with all policies, procedures and regulations
  • Ensure safety, sanitation and cleanliness at all times
  • Demonstrate complete knowledge of all menus
  • Operate and maintain equipment to standard
  • Attend staff meetings
  • Maintain a clean and safe work environment
  • Treat all company property with care and respect
  • Perform other related duties as required

Knowledge, Skills and Abilities

  • Minimum 2-3 years experience or related training
  • Experience working on the line, deep fryers and grills
  • Developed knife skills
  • Developed food preparation skills
  • Basic sauces and dressing knowledge and sandwich assembly skills
  • Able to read, understand and follow recipes
  • Can work at speed under pressure in an organized manner
  • Ability to work with or without supervision
  • FOODSAFE Level One
  • WHMIS knowledge and observance
  • Occupational First Aid

Possible Future Career Paths

  • 1st Cook
  • Chef de Partie
  • Sous Chef
  • Executive Chef

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