3rd Cook

RESPONSIBILITIES:

•Prepare all aspects of the food production for banquets and outlets throughout the hotel, according to hotel standards and sanitation practices.
•Prepare food items for customers using a quality predetermined method in a timely and consistent manner with the minimum of wastage possible.
•Practice sanitation and safety daily to ensure total customer satisfaction
•Daily cleaning and inventory of walk in, storage and refrigerators for stock rotation and cleanliness.
•Ensure all equipment in work area is properly cleaned.
•Report any equipment in need of repair to Chef.
•Perform other duties as necessary and assigned.
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QUALIFICATIONS:

•Must be able to speak, read, write and understand English, a second language is an asset.
•Must have strong communication skills, both verbal and written.
•Must have Food Safe Certification.
•Ability to obtain and or maintain any provincial and federal licenses, certificates and permits.
•A neat, clean, well groomed appearance as per hotel standards.
•Third Cooks position, ideally, but not ultimately, requires a minimum enrollment or completion of, First year Certified Cook level or higher, or a minimum of one (1) years experience in comparable hotel or restaurant.