Second Chef Cook 2

Primary Responsibilities: 

• Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by the supervisor; controls food usage to minimize waste. 

• Prepares the next day’s work on a daily basis. 

• Advises supervisor of low inventory items; assists in receiving items and taking inventory as required. 

• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the provincial and local Health Board inspection and franchise requirements. 

• Reports all unsafe or malfunctioning equipment to supervisor. 

• May assist by performing dishwasher or other kitchen duties as needed. 

• Responds quickly to guest requests in a friendly manner.  Follows up to ensure guest satisfaction. 

• Provides a professional image at all times through appearance and dress. 

• Follows company policies and procedures. 

 Note:  Other duties as assigned by supervisor or management 

Health and Safety: 

• Follow hotel safe work procedures and policy, including the use of personal protective equipment. 

• Know and comply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour. 

• Report all injuries or illnesses to a supervisor or manager immediately. 

• Participate in Joint Health and Safety Committee by bringing health and safety concerns or issues to the attention of the committee.  

Relationships: 

Restaurant Services:  To receive food orders and deliver products.  

Qualifications: 

 Education/ Experience:  Basic reading, writing and math and one year of food preparation experience, is preferred. 

 Certification and/or License Requirement:   Any food handling permit as required by provincial or local law. 

Skills:   

Interpersonal communications. 

Attention to detail. 

Working Conditions: 

Will be required to work nights, weekends and holidays. 

Will be required to work in fast paced, stressful environment. 

May be asked to work overtime. 

At times, especially in summer months, temperatures rise causing the work environment to reach very warm temperature levels. 

Will be exposed to common household cleaning supplies.

Physical/ Cognitive Activities: 

 This description of physical and mental activities is not intended to describe essential job functions.  Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. 

The major responsibility in this position is to assist in the preparation of food; therefore, a significant portion of time is spent standing, speaking, listening, handling food and kitchen utensils and carrying or lifting. 

The vast majority of time is spent cooking, handling food and working with kitchen equipment, typically while standing up.  

Communication skills are utilized a significant amount of time when interacting with the other cooks, waitstaff or supervisors.  

Reading and writing abilities are utilized often when preparing meals from a recipe, or when taking inventory. 

This person utilizes problem solving, reasoning and organizational abilities often. 

Mathematical skills, including basic math, quantities and variances are used frequently. 

Organizational Structure: 

• Reports to: Executive Chef