Second Cook

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 ethicwilling 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

Additional Information :

WHATS IN IT FOR YOU

• Be part of an industry thats more important than ever!
• Employee Referral Program!
• Career advancement opportunities.
• Whereas other companies are downsizing we are growing!
• Be #1 on day 1 by joining an industry leader.

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race color religion sex sexual orientation gender identity national origin age disability protected veterans status Indigenous status or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

#IND2

Remote Work :

No

Employment Type :

Full-time

Experience: years
Vacancy: 1