2nd Cook

Sodexo is the global leader in services that improve Quality of Life, an essential factor in individual and organizational performance. Operating in 45 countries, we serve over 80 million consumers each day through our unique combination of services. We pride ourselves on being committed to the highest standard of Employment Equity and Diversity. By partnering with the Stop Hunger Foundation, we have dedicated ourselves to corporate responsibility by fighting hunger worldwide. Start your journey with Sodexo, as we continue to grow across Canada!

Position:  2nd Cook

Unit: Ascot in Stewart, BC

Point of Hire Location:  Terrace, BC

Rotation:   28 days in/14 days out

Wage: $23.00 per hour

Scope:

The 2nd Cook will accurately and efficiently prepare, portion, cook, and present and serve a variety of hot and/or cold food items for various meal periods, to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include those listed below, as well as other tasks and initiatives delegated by the 1st Cooks, Sous Chefs and Executive Chef.  

Primary Responsibilities:

• Complies with all Sodexo HACCP policies and procedures.  
• Ability to use HACCP handheld thermometers. 
• Ability to accurately choose and implement corrective actions for out-of-range HACCP results.  
• Ensure all mandated production and HACCP data points are collected for that meal period.  
• Full understanding of stock rotation methods including F.I.F.O practices with the ability to write clear, concise, and accurate product labels. 
• Prepares foods by operating a variety of kitchen equipment including ovens, deep fryers, large and small food processors, large and small mixers, steamers, mechanical tilt skillets and other thermal and mechanized equipment to cook and mix ingredients.  
• Under minimal supervision or independently, performs cooking duties in preparing food items to be served to customers.  
• Should be proficient in the washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.  
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating, and garnishing techniques.  
• Always provides the highest quality of service to customers. 
• Be able to multitask with various priorities.  
• Will clean and sanitize workstations and equipment following Sodexo, Client, and regulatory guidelines. 
• Mop and sweep floors/ use of mechanized floor scrubber.  
• Moves and lifts products and supplies using proper lifting procedures and appropriate mechanical means. 
• Submit accurate label requests focusing on the proper ingredient/cycle menu comparison and diligence on proper allergy signage. 
• Complies with all Sodexo safety and risk management policies and procedures including FLHA forms, safety observations cards and punctual attendance at safety toolbox meetings. 
• Complies with all Sodexo HACCP policies and procedures.  
• Reports all accidents and injuries in a timely manner.  
• Attends training programs (classroom and virtual) as designated.  
• Takes pride in personal appearance and follows Sodexo grooming guidelines and dress code.  
• Attends all shifts at the posted schedule times. 
• Adhere to site travel policies including airport check-in times and Sodexo flight no-show policy. 
• Qualifications
• Must have an Interprovincial ‘Red Seal’ or certification from other international qualifying programs A minimum of 10 years’ experience as Journeyman level in a high volume (approximately 1000-5000 persons) camp or institutional setting
• Must have the ability to train, supervise and schedule staff
• Must have supervisory experience
• Must have professional experience with Microsoft office programs.
• Must have a basic knowledge of baking, sufficient to supervise bakery operations
• Must have working knowledge advanced kitchen management techniques
• 3-5 years of food preparation experience in a high-volume environment  3-years’ experience using HACCP food safety processes
• May be required to work day or night shift
• Must undergo and pass a Pre-Access Drug and Alcohol Test TBD
• Personal and professional integrity, appearance, and demeanor
•  Embodies our value behaviors: Service Spirit, Team Spirit, and the Spirit of Progress
• Ability to work in a multicultural environment with strict adherence to the Sodexo anti-bullying and harassment policies. 
• May perform other duties and responsibilities as assigned by Executive Chef, Sous Chef or  First Cook.

Competencies 

• Must have a minimum of 5 years’ cooking experience in a high-volume camp, Hotel, Bar/Restaurant, or institutional style setting.  
• Strong communication and interpersonal skills. 
• Must have a good attendance and performance management record. 
• Valid Food Safety certification or provincial equivalent. 
• Proven knowledge of HACCP guidelines. 
• Able to stand on their feet for long periods of time. 
• Ability to work day or night shift 
• Ability to multitask and prioritize tasks effectively. 
• Ability to read and speak English effectively. 
• Embodies our value behaviors: Service Spirit, Team Spirit, and the Spirit of Progress. 

Sodexo is committed to Employment Equity and Diversity. We do not discriminate against any employee or applicant for employment because of national origin, race, religion, ethnicity, age, disability, sex, sexual orientation, gender identity, veteran status or any other federal, provincial, or local protected class.

We welcome and encourage applications from persons with disabilities. Accommodations are available upon request for candidates who participate in all aspects of the selection process. 

Thank you for your interest in Sodexo.

Please note that only selected candidates will be contacted.

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