Second Cook

Job Description

Essential Duties and Responsibilities:
Under the general supervision of the Chef Manager, the Cook is a staff member with culinary training who assists in the
preparing meals and daily specials for cafe dining and catering events, trains team members in best practices, participates
in cost controlling measures, and serves customers ensuring the highest quality of food and service standards.
• Perform preparation, cooking, and serving duties for meals, daily specials, and catered events as per
recipe standards for items such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts
• Utilize various preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking
• Adhere to all required safety regulations and procedures while preparing food including:
o Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives,
ovens, cleaning materials)
o Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cutresistant gloves)
o Monitoring equipment and notifying appropriate parties of malfunctioning or in need of repair
equipment
o Complying with FoodSafe and/or ServeSafe standards including the recording of all time
temperature sensitive food items
o Following all Health and Safety and sanitation policies and procedures as set by applicable
legislation and company policies
• Acting in an advisory capacity to the Sous Chef/Chef Manager, make suggestions for menu planning and
costing that takes into consideration dish popularity, cost to produce, and seasonal trends
• Assist with leading a team by delegating tasks, coaching, and ensuring best practices are followed, while
providing additional support where necessary
• Ensure high levels of product quality and customer satisfaction while contributing to a work environment
conducive to learning and team and organizational success
• Assist in controlling costs of the location by taking measures such as:
o Adequately maintaining the levels of inventory
o Complying with maintenance of food rotation in storage in order to minimize spoilage and waste
(First in, First out)
o Adhering to portioning of food items standards to ensure recipe yield meets quantity and budget
expectations
o Suggesting dishes that take advantage of seasonal availability
o Examine work stations to organize them in a way that ensures maximum productivity and
efficiency
• Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process
in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related
equipment
• Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of Dana
Hospitality
• Maintains speed of service standards
Created: January 2010
Updated: September 2018
• Listens to customers (internal and external) and responds professionally to all questions and concerns,
directing concerns to further levels of management as needed
• Other duties as assigned
Education and/or Work Experience Requirements:
• Completion of post secondary culinary training
• 2 years of experience creating dishes and serving customers in a high volume restaurant, cafeteria, or café
setting
• ServeSafe and/or FoodSafe certified with thorough knowledge of all health and safety regulations
pertaining to the food preparation/service industry
• Experience leading high performance teams with a track record of producing results while motivating
team members an asset
• Excellent culinary tastes and an artistic flair for creating unique meals and appealing presentations
• Demonstrated commitment to delivering exceptional customer service in a timely manner
• Consultative skills for communicating continuous improvement opportunities tactfully
• Responsible, self-motivated, and hard working with a solid work ethic,willing to take the extra step
needed to deliver exceptional service
• Work accurately and in an efficient manner while managing multiple tasks and priorities
• Highly organized with a strong focus and commitment to quality
• Ability to work in a team based environment with high levels of cooperation, willing to support other
team members in their roles
Physical Requirements:
• Reach and lift between 0-10 pounds from floor to shoulder height
• Frequent standing and walking required
• Grip and hold utensils
• Able to work in hot or cold temperatures
Career Progression Possibilities:
• Sous Chef
• Supervisor
• Catering