SECOND COOK

Key Activities

The Second Cook is accountable for the preparation and line service of food for our restaurant 1 Elgin, banquets and other catering services provided by the NAC kitchen. This position reports to the Executive Sous Chef and takes direction from the Chef de Partie or the Assistant Chef de Partie.

Skill Requirements

• Completion of a recognized journeyman’s cook training diploma and / or a minimum of three (3) years experience in a high volume food preparation;
• Extensive knowledge of food preparation and cooking methods;
• Physical work will be required;
• Must be able to lift up to 30 to 50 lbs on a regular basis;
• Must be able to push/pull carts weighing up to 100lbs;
• Must be able to stand & exert well-paced mobility for up to 12 hours;
• Available to work days, evenings and weekend shifts;
• Creative and energetic;
• Ability to work under pressure in a very busy environment;
• Some experience leading a small team in a unionized environment;
• Ability to communicate verbally in both official languages is an asset;
• A past record of satisfactory attendance and punctuality is a requirement.*

*Regular attendance at work is an expectation of employment and an essential part of every job.