2nd Cook

  

Summary of Position:

The Second Cook is responsible for preparing all menu items to standard, as laid out by the Executive Chef and Banquet Chef, in an efficient, cost effective and timely manner.

Responsibilities: 

• AM hot side line cook
• AM cold side line cook
• AM and PM Banquet cook - cook and co-ordinate banquet functions
• Staff Buffet Cook
• Prepare a variety of items i.e. soups, sauces, salad dressings etc. by using recipes
• Demonstrates full working knowledge of all menus

• Ensure high quality and supply of products at all times
• Demonstrate a professional and team player attitude at all times
• Communicate effectively with all team members
• Comply with all company policies and procedures as outlined
• Ensure safety, sanitation and cleanliness of self and work station at all times
• Treat all company property with care and respect
• Work at speed and in an efficient manner with or without supervision
• Operate and maintain equipment in a safe manner
• Strive to provide exceptional guest service 100% of the time

 Qualifications:

• Must have valid Food Safe Certification

• Must be able to do heavy lifting up to 50 lbs
• Good Interpersonal and Leadership skills
• Have appropriate tools and Advanced knife skills
• Minimum 3 years experience
• Occupational First Aid, Food Safe level 2, and WHMIS knowledge an asset
• Must be able to embrace the 4 core values of the Inn at Laurel Point: Excellence, Respect, Curiosity and Stewardship 

 

Reports To: Ex. Sous Chef or Banquet Chef