Second Chef Cook 2

Algonquin Resort•Kingston, ON

57d•Onsite

About The Position

The Cook 2 position involves a range of culinary duties and responsibilities within a food service or hospitality setting. The role requires maintaining a high standard of personal hygiene, a positive attitude, and a clean and sanitary work environment. Key tasks include preparing ingredients (mise en place), serving menu items according to standards, and cooking various food items using different methods. The position also emphasizes safe food handling practices, proper storage, and adherence to safety regulations. The Cook 2 will assist with food preparation during off-peak times and perform additional duties as assigned by the Executive Chef.

Requirements

Culinary education and training
2 years of culinary experience in food service or hospitality industry
Exposure to heat, steam, cold, smoke
Ability to lift and carry a weight of approximately 40 pounds
Demonstrated knowledge of guest service and a genuine desire to exceed guest expectations
Availability to work flexible shifts including weekends and holidays

Nice To Haves

Red Seal Certificate an asset
Food Handlers Certification an asset
Detail-oriented and works with a high degree of accuracy
Ability to multi-task in a fast-paced environment
Works well as part of a team

Responsibilities

Report to work well groomed, in uniform, and at all times practice good personal hygiene.
Maintain a positive and professional attitude toward associates and guests.
Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment.
Organize, prepare and maintain mise en place.
Serve menu items as per the standards, plating presentation and garnish.
Prepare meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sautéing and steaming.
Portion food products prior to cooking per standard portion size and recipe specification.
Assist with cutting, precooking and marinating during off peak periods.
Constantly use safe and hygienic food handling practices.
Ensure all storage areas are tidy and all products are stored appropriately.
Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the health and safety program.
Additional duties as assigned by Executive Chef.