Über
The Second Cook works in all areas of the kitchen including food production, standards, and kitchen sanitation. This position plays a large part in the actual production and execution of each dish on a designated service station.
Responsibilities
Organize and prepare mise en place
Portion food products prior to cooking per standard portion size and recipe specification
Follow proper plating presentation and garnish set up for all dishes
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, convection oven, flat top range, and refrigeration equipment
Assist with cutting, precooking, and marinating during off peak periods
Assist in writing recipes, producing breads, cakes, pastries, pies, cookies and other goods
Maintain proper handwashing and hygiene practices before handling food and after cleaning tasks
Prevent cross-contamination by using color-coded cutting boards and sanitizing tools between tasks
Ensure all storage areas are tidy and all products are stored appropriately
Assist in pest prevention measures by keeping storage areas clean, organized, and food off the floor
Serve menu items compliant with established standards
Use food preparation tools in accordance with manufactures instructions and health and safety standards
Set up stations and collect all necessary supplies to prepare menu for service
Maintain a positive and professional attitude toward associates and customers
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
Ensure proper PPE use (non-slip shoes, gloves, aprons) when handling hot surfaces, sharp tools, or chemicals
Support waste reduction and recycling initiatives as part of environmental compliance.
Adhere to all environmental policies and programs as required
Other duties as assigned
Requirements
High school diploma or equivalent required
Culinary education and training an asset
2 years of culinary experience in food service or hospitality industry required
Food Handlers Certification an asset
Detail-oriented and works with a high degree of accuracy
Ability to multi-task in a fast-paced environment
Works well as part of a team
Working Conditions
Must be able to work flexible hours including days, evenings, nights, weekends, and holidays
Required to move, lift, carry, pull, and place objects weighing less than or equal to 50 pounds without assistance
Stand, sit, or walk for an extended period of time or for an entire shift
Reach overhead and below the knees, including bending, twisting, and pulling
Move over sloping, uneven, or slippery surfaces
Sprachkenntnisse
- English
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