Second Cook

7 months ago

Toronto, Canada City Experiences Full time

**City Experiences is seeking a Second Cook for our City Cruises operation in Toronto.**
- Please note, this is a seasonal contract position._

**About You**:
This person will be adaptable, dynamic, and embody City Experiences’ RESPECT Service System.

**About the Opportunity**:
Inspired by a commitment to excellence, the food & beverage team at our Company creates amazing experiences for our guests. The **Second Cook **is responsible for preparing and assisting in producing food items, a la carte, buffets, banquets, etc. to specified requirements set by the Head Chef and Food & Beverage department. The Second Cook is flexible; open-minded and willing to assist in food production as part of the kitchen (galley) operation at any time. The Second Cook’s goal is to ensure a high level of food quality, value, consistency, and satisfaction to the guests.

**Crew Benefits**:

- Competitive Wage
- Retention Bonus - up to $500.00
- Complimentary Cruise Tickets & Uniforms
- Complimentary Crew Meals
- Crew Recognition Awards
- Crew Referral Program - up to $200.00 per referral
- Crew Events
- Paid Training

**Essential Duties & Responsibilities**:

- Operates the station, serving and preparing products according to specifications or delegations, in an organized and cleanly kept work fashion as directed by the Head Chef or his designate.
- Prepare banquet food in accordance with standards of quality, quantity, taste and presentation.
- Responsible for the Food Preparation, Food Service and Cleaning Procedures for the menu items, tasks and equipment section assigned to them.
- Responsible for maintenance and cleaning in the respective sections.
- Carry out production as delegated.
- Clean, peel, cut and cook a variety of meats, fish, vegetables and starches.
- Prepare and store soups.
- Heat, taste and adjust seasoning of and serve staff food as required.
- Ensure food is not issued without the proper bills, requisition, banquet contracts or authorization by management.
- Communicate with other departments to plan production and coordinate activities.
- Ensure that all mise-en-place required is up to date prior to days off.
- Be aware of food quality, rotation, storage, utilization, stock levels, and product consistency.
- Assist in controlling food costs by using up leftover food and following procedures for storage and rotation.
- Maintain a clean and safe workstation, wiping work surfaces and cleaning equipment.
- Clean an assigned refrigerator, wiping down shelves and mopping the floor.
- Communicate through supervisors, deficiencies or discrepancies including but not limited to equipment, repairs, shortages, spoilage, wasted product, people, hotel and departmental variations.
- Maintain awareness of product specifications to create a secondary quality checkpoint as stocks are put away.
- Develop personal culinary style within the specifications of the Company and its standards.
- Be aware of the tasks of the First Cook whereby information and experience can be absorbed strongly with experience which will aid in promotion.
- Active participation in requisitioning, receiving and storage of products and mise-en-place. Inquiring about unknown products/production.
- Be pro-actively upgrading professional skills by questioning, inquiring and involvement in the operation.
- Complete adherence to board of health regulations and food safety.
- Ensure that all Galley departments are always in full compliance with all company, Public Health, and Transport Canada rules and regulations at all times.
- Participate in pre-shift and post-shift line meetings.
- Maintain compliance with the company grooming and uniform standards.
- Assist as needed in all mandated inventories and orders.
- Participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
- Accepts training and guidance on a continuous basis. Passes along best practices and techniques to fellow crew members.
- Encouraged to give input for improvements in raw material, menus, cost savings and equipment.
- Ensure that all plating and buffets are well presented.
- Assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies and in a timely fashion.
- Prioritizes quality, production and completion of duties.
- Be prepared to begin work at scheduled time.
- Other duties as assigned by the manager or supervisor on duty.

**Requirements & Qualifications**:

- O.S.S.D. or equivalent as recognized by the Ministry of Education.
- Minimum two (2) years’ kitchen experience required.
- Food Handler’s Certificate.
- Hospitality or Culinary degree considered an asset.
- Energetic and enthusiastic personality essential.
- Will be closely supervised; must be able to take direction.
- Must be able to effectively understand and convey written and verbal information to coworkers and guests.
- Must possess a service orientation - actively looking for ways to he

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