Second Cook

**THE OPPORTUNITY**:
SECOND COOK

REPORTS TO EXECUTIVE CHEF

**THE COMPANY**:
Passion Drives Performance. InnVest succeeds because our people love what we do. Our entire team shares a deep-rooted passion for the world of hospitality & travel that extends far beyond the walls of our offices and locations.

Our company culture is built on collaboration. A nimble team where everyone has a voice at the table and an opportunity to pursue their passions. Our skillsets are as diverse as our portfolio, but we all have a singular focus: a belief that partnerships deliver the best results, an entrepreneurial approach to decision making, respect for others, a strong sense of integrity and a curiosity to challenge the status quo.

With over 80 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 70 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties.

At InnVest, our mission is simple - to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivalled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio.

**THE ROLE**:
The Second Cook position is generally responsible for maintaining superior food quality and presentation expected by our guests according to company policies, procedures, programs, and performance standards.

**ACTIVITIES**:
The duties and responsibilities of the Second Cook include, but are not limited to the following:

- 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.

**COMPETENCIES WE ARE SEEKING**:

- Culinary education and training
- 2 years of culinary experience in food service or hospitality industry
- 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
- 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

**Job Type**: Part-time

Schedule:

- Day shift
- Evening shift
- Morning shift

Work Location: In person