Second Cook (Toronto Blue Jays)

LEGENDS

Founded in , Legends is a premium experiences company with six divisions operating worldwide Global Planning, Global Sales, Global Partnerships, Hospitality, Global Merchandise, and Global Technology Solutions offering clients and partners a -degree data and analytics fueled service solution platform to elevate their brand and execute their vision.

Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions;

entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment.

For more information, visitand follow us on Facebook, Twitter and Instagram @TheLegendsWay.

THE ROLE

The primary duty of the nd Cook is to prep & prepare high quality food to order for guests, based on established guidelines.

The nd Cook is responsible for the timely, accurate, and consistent preparation of food items for all outlets throughout the Rogers Centre in a timely, professional, and courteous manner.

The nd Cook is responsible for making sure they follow and maintain proper health and safety standards, proper storage standards, and ensure cleaning schedules are being followed through on a daily basis.

ESSENTIAL FUNCTIONS

Responsibilities include but are not limited to :

• Reports directly to the st Cook and / or Chef de Partie
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Legends Hospitality’s policies, as required by scheduling which will vary according to the needs of the business.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Comply at all times with Legends Hospitality’s standards and regulations to encourage safe and efficient operations. Ensure all staff report for duty punctually and in appropriate attire.
• Following the menu and contracts as required
• Maintain daily production and standards
• Understanding and following the menu, contracts as required by the company
• Ensure the adhering to the correct standards and methods of preparation.
• Ensure all production of food items are completed according to establish guidelines.
• The nd Cook is responsible for the timely and accurate preparation of food items for all outlets, suites, catering, and banquets and throughout the Rogers Centre.
• Coordinate with st Cooks and Chef de Partie with daily food requisitions as needed
• Ensure strict control of wastage and portions to achieve gross food profitability and food cost.
• Ensure that kitchens are kept clean and sanitary at all times.
• Maintain the main kitchen, reporting any faults to the Kitchen Management and ensuring that the deficiencies are followed up in a timely manner.
• Ensure that uses the machinery and equipment safely efficiently.
• Communicate effectively with Kitchen Management regarding items on menu, specials and substitutions.
• Coordinate with dishwashers on duty regarding daily needs for events and preparation.
• Adherence to sanitation and health and safety procedures and standards. Follow cut glove policy.
• Must maintain composure and objectivity under pressure.
• Follow supervisor’s instructions and carry out any other duties as per your position.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must maintain composure and objectivity under pressure.
• Help with daily, weekly, monthly inventory
• Follow HCCAP procedures
• Reading, interpreting and following the menu
• Ensure that all contracts, productions and daily requirements are fulfilled in timely fashion
• Communicate with st Cooks and / or CDP’s regarding all requirements, ordering, maintenance, special requests, concerns or ideas about staff or kitchen
• Distribution of contracts to Banquet Staff when needed
• All other duties as assigned by Manager

QUALIFICATIONS

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels.

The requirements listed below are representative of the knowledge, skill, and / or ability required.

• Culinary Journeyman Red Seal Certificate or equivalent.
• Minimum of years cooking experience or years as a Prep Cook in a similar environment and / or upscale hotel.
• Previous experience in all areas in the kitchen including suite food production, buffets, banquets, catering, planning of fine dining and VIP events, menu planning, and cost control is an asset.
• Must be able to safely use and operate various knifes, cutlery, appliances.
• Flexibility to adapt to changing scheduling, including ability to work evenings, weekends, and holidays.

WORKING CONDITIONS

Location : On Site

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls.

The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.

Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.