Cook 2

Summary of Position

The 2nd Cook is responsible for preparing all menu items to standard, as laid out by the Head Chef, Restaurant Chef, and Banquet Chef in an efficient, cost effective and timely manner.

Responsibilities

• Able to work any station on the line or in banquets. Assist in Pastry department as required
• Prepare a variety of items i.e. soups, sauces, salad dressings etc. by using recipes and the proper techniques
• Demonstrate full working knowledge of all menus
• Ensure high quality products are produced in a timely manner
• 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

Job Requirements

• Minimum 3 years of related experience
• Must have valid Food Safe Certification
• Good interpersonal and leadership skills
• Have appropriate tools and Advanced knife skills
• 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: Head Chef, Restaurant Chef, Banquet Chef

Closing Date: Please submit your application as soon as possible as applications are reviewed daily