2nd Cook - The Working Holiday

QUALIFICATIONS/COMPETENCIES REQUIRED:

1 year or more of previous culinary experience preferably within a Hotel / Resort environment
Working towards a career in culinary or a Red Seal Certification
Holds a Food Safe Level 1 Certification
Has basic understanding of kitchen operations
Is self-disciplined with a sincere desire to provide an elevated guest experience
Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen
Is physically capable of working in a fast-paced environment and safely lift heavy loads around 35kg

PRIMARY RESPONSIBILITIES:

Operations:

Responsible for all aspects of food preparation and delivery on assigned station
- Follows standard operating guide
- Ensures quality and quantity of all food production on assigned station
- Inspects all food products on delivery
- Ensures accurate portion control
- Ensures standard recipes are followed
- Ensures health and safety guidelines are followed
Responsible for operating a station in assigned kitchen
- Inspects all food products at the assigned station
- Ensures the assigned food station is up to department standards
- Ensures opening and closing procedures are followed of assigned station
- Adheres to cleaning schedule and ensures daily cleaning details are met as per established schedule and guidelines
Responsible of all health and safety records for the station
- Completes all daily cooling records
- Ensures all equipment at station is up to health and safety standards
- Reports any deficiency of equipment to Sous Chef

Food Service:

Responsible for communicating any changes or shortage of food items on station
- Ensures the station is fully set up 30min prior to food service
- Ensures special requests for large groups reservations are prepared in a timely manner
- Supports chefs of creation of specials
- Restocks the station for next shift
Ensures quality food products are delivered in a timely manner
- Timing of food service as per established time line
- Accuracy of food presentation
- Breakfast food service time should be around 7-10 min
- Lunch food service time should not exceed 15 min
- Dinner food service time bar not to exceed 15 min, restaurant 15-25 min

SECONDARY RESPONSIBILITIES:

Guest Experience:

Assists with the correct preparation of all special dietary requests as per established guidelines
Assists with the correct preparation of all allergy requirements (serious and non-serious) as per established guidelines
- Handles allergies with precision and ensures all plating guides are accurate of allergen information
- Monitors and advises if products need to be changed
Ensures daily specials are of 4-star quality and unique
- Daily specials align with the concept of the established vision of the restaurant

Team Commitment / Leadership:

Shows dedication to a creative and positive work environment
- Collaborates with all F&B team members
Communicates with all F&B team members
- Ensures operational information is passed to all shift leaders
  - Completes prep-lists daily
  - Passes on 86 list to next shift
  - Communicates orders from banquet kitchen in a timely manner

Policies & Agreements: