2nd Cook

The Shaw Centre Ottawa

Aramark (NYSE: ARMK) proudly serves the world's leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. We deliver innovative experiences and services in food, facilities management, and uniforms to millions of people every day.

We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively, and responsibly; operate efficiently and reduce waste. Aramark is recognized as a

Best Place to Work by the Human Rights Campaign (LGBTQ+), DiversityInc, Equal Employment

**Description**

Every memorable dining experience at Aramark begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for food preparation with fresh ingredients from Canadian local sourcing as a 2nd cook will inspire your team to create truly spectacular fare.

KEY RESPONSIBILITIES

Reporting to the Executive Chef, Executive Sous-Chef, Sous-Chefs, Chef de Parties and 1st Cooks; responsibilities and essential job functions include but are not limited to the following:

- Acts as a senior to the Prep Cooks and ensures day to day production and responds to their questions
- Oversees and support Prep Cooks in synchronizing food preparation tasks
- Supports Prep Cooks on all aspects of the role, helping to enhance their cooking skills
- Reads and follows recipes - demonstrates proficiency in both hot and cold tasks/food items
- Ensures there is sufficiently prepared food quantities for the banquets to run as smoothly and efficiently as possible
- Prepares and plates final food products ensuring an attractive presentation is achieved
- Ensures all food orders are completed in an efficient manner
- Maintains a strong working knowledge of culinary trends and use them where appropriate
- Ensures proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times
- Ensures cleanliness and high sanitation standards are maintained at all times
- Organizes and maintains stock rooms and walk-in refrigerators
- At the end of the shift return all food items to designated storage areas - cover and date all perishable items
- Understands and ensures HACCP guidelines are strictly followed.
- Works with mínimal supervision.
- Able to complete complex tasks and may provide back up to the 1st Cook.
- Ensures recipes are followed to ensure quality standards are met.

ESSENTIAL FUNCTIONS
- Ability to frequently move about a large facility, which could span several hundred thousand feet, to perform work responsibilities, and inspections
- Ability to constantly handle, lift, and operate kitchen equipment
- Ability to constantly discern food quality and palatability
- Ability to constantly identify and rectify hazardous situations in the workplace
- Ability to constantly communicate, verbally and in writing, with clients, component management,

ARAMARK staff, and vendors
- Ability to occasionally operate office equipment
- Ability to frequently handle objects weighing 50 lbs or less
- Ability to frequently withstand high and low room temperatures and handle hot equipment.
- Ability to constantly work irregular hours, nights, and weekends
- Ability to act as a senior to the Prep Cooks and respond to their enquiries
- Ability to ensure Prep Cook production is accurate and timely

KEY COMPETENCIES
- Inspiring Others o Visionary Leadership o Leveraging Differences o Building People Capability
- Delighting Customers/Clients o Customer/Client Insights o Building Performance-Based Relationships o Organizational Collaboration
- Driving for Results o Disciplined Execution o Accountability for Excellence o Impact and Influence

QUALIFICATIONS
- Diploma or Degree from an approved Culinary Training Facility
- Interprovincial Red Seal, Journeyman’s Papers or international equivalent required
- Previous experience in the Culinary field required, large volume production an asset.
- Strong interpersonal and problem-solving abilities
- Highly responsible & reliable
- Working knowledge of Cook, Chill Retherm cooking process
- Food Handlers Certification
- Completed clean Criminal Background Check before first day of employment

REQUIRED TRAINING
- Orientation to include: AODA Training, Anti-Harassment/Violence Training, Cultural Awareness
- Health and Safety Training
- Safe STEP

**Job Types**: Full-time, Part-time

**Salary**: From $20.57 per hour

Expected hours: 20 per week

**Benefits**:

- Discounted or free food
- Flexible schedule
- On-site parking

Schedule:

- 8 hour shift
- Day shift
- Holidays
- Monday to Friday
- Night shift
- Weekends as needed

Application question(s):

- Are you authorized