Fly-out)

Dexterra•Amos, QC

19h•Onsite

About The Position

Reporting directly to the First Cook, the primary role of the Second Cook is to assist in food production and preparation. The incumbent is responsible for ensuring that all required menu items are prepared, completed, properly tracked, and meet established quality standards. The Second Cook must be able to work efficiently under pressure, manage time effectively, demonstrate leadership, and maintain a positive attitude. The duties and responsibilities of the Second Cook – Day Shift include, but are not limited to, the following: Meet daily with the First Cook to discuss menu preparation and production strategies; Assist the First Cook with meal production and preparation; Prepare hot side dishes and menu accompaniments; Ensure all required food preparation is completed, documented, and meets quality standards; Take dinner temperatures and record them in the appropriate logs; Participate in the cleaning and maintenance of kitchen and serving areas; Ensure proper food storage and stock rotation practices are followed; Ensure all tasks are performed safely and report any incidents or issues immediately. See something, act now; Perform any other duties as required.

Requirements

Diploma in Hospitality, Food Service, or an equivalent combination of technical training and related experience
Minimum of 3 years of culinary experience
Ability to work effectively under pressure
Proficiency in both French and English is an asset to communicate with English-speaking colleagues and stakeholders
Strong time management and prioritization skills
Commitment to applying and adhering to health and safety regulations
Demonstrates leadership, a positive attitude, and professionalism
Strong customer service orientation
Ability to work collaboratively within a team environment
Flexibility to perform a variety of tasks, adapt to changing conditions, and respond effectively to evolving priorities
Enthusiasm for challenges and new initiatives

Nice To Haves

Experience in workforce accommodation camps located in regional or remote areas is considered an asset
Previous experience working in remote environments within the natural resources and/or construction sectors is considered an asset
MAPAQ Food Handler and/or Food Manager Certification is considered an asset

Responsibilities

Meet daily with the First Cook to discuss menu preparation and production strategies
Assist the First Cook with meal production and preparation
Prepare hot side dishes and menu accompaniments
Ensure all required food preparation is completed, documented, and meets quality standards
Take dinner temperatures and record them in the appropriate logs
Participate in the cleaning and maintenance of kitchen and serving areas
Ensure proper food storage and stock rotation practices are followed
Ensure all tasks are performed safely and report any incidents or issues immediately
Perform any other duties as required