Second Cook

University of Guelph•Guelph, ON

1d•CA$25 - CA$31•Onsite

About The Position

As part of the UC Food & Beverage Operations team, the position of 2nd Cook (Line Operations) serves as a leader within our food service operations, supporting our food and beverage establishments and special events catering unit. The 2nd Cook will direct and supervise part-time staff during regular shifts and plan daily assignments under the supervision of the Manager, Food & Beverage and guidance of the 1st Cook, to ensure quality and consistency in our bakery products. The 2nd Cook (Line Operations) will regularly assign tasks and duties to part-time kitchen staff; enforce safe food handling and health and safety practices in our kitchen locations; assist in planning and developing new and creative menu items with the support of management; report all matters relating to operational production; ensure consistent food preparation and production within required timelines, meeting established quality standards; perform regular equipment checks for health and safety assurance; and support the 1st Cook with catering orders and regular inventory based on established guidelines and practices. The incumbent must possess several years of high volume line cooking experience with a superior level of knowledge in cooking techniques and the ability to produce food items with minimal wastage. The incumbent will be responsible for ensuring all public health requirements are met and thorough cleanliness of equipment and kitchen locations is maintained at all times. This position offers you the opportunity to work in the culinary field in a dynamic, team-led environment where you can develop your skills and contribute to providing quality meals for the enjoyment of our students, staff, faculty, and community members.

Requirements

Secondary school graduation and demonstrated work experience in a high volume line cook role in the hospitality industry, or an equivalent combination of education and experience.
Several years of high volume line cooking experience with a superior level of knowledge in cooking techniques.
Ability to produce food items with minimal wastage.
Willingness to work a flexible shift schedule including early mornings and weekends.

Nice To Haves

Safe Food Handling Certification
Excellent communication and public relations skills
Knowledge of specialized cooking equipment i.e. fryer, gas grill, convection oven.

Responsibilities

Direct and supervise part-time staff during regular shifts and plan daily assignments.
Assign tasks and duties to part-time kitchen staff.
Enforce safe food handling and health and safety practices in kitchen locations.
Assist in planning and developing new and creative menu items.
Report all matters relating to operational production.
Ensure consistent food preparation and production within required timelines, meeting established quality standards.
Perform regular equipment checks for health and safety assurance.
Support the 1st Cook with catering orders and regular inventory.
Ensure all public health requirements are met.
Maintain thorough cleanliness of equipment and kitchen locations.