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Second Line Cook
2 months ago
The Second Line Cook is a key member of our culinary team, responsible for assisting with day-to-day kitchen operations. This includes maintaining a clean and organized kitchen environment, preparing and cooking food for various areas such as restaurants, catering, and events, and ensuring proper food safety and sanitation standards are met.
Key Responsibilities- Food Preparation and Cooking: Prepare hot and cold plates, soups, salads, sauces, sandwiches, and other items for distribution around the kitchen.
- Inventory Management: Ensure proper storage, handling, and use of food inventories to maintain a high standard of quality and safety.
- Team Collaboration: Communicate effectively with kitchen staff, cooks, sous chefs, and the executive chef to ensure seamless kitchen operations.
- Safety and Sanitation: Maintain a high standard of safety and sanitation as governed by company standards and protocols.
- Adaptability: Actively participate in safety programs and follow policies, and be willing to assist in all areas of the kitchen as required.
- Culinary Experience: 3+ years of experience in a restaurant or hotel kitchen environment.
- Culinary Training: Formal culinary training is considered an asset.
- Interpersonal Skills: Strong interpersonal and communication skills to effectively work with the culinary team.
- Attention to Detail: Positive attitude and a strong attention to detail to ensure high-quality food preparation and presentation.
- Multi-Tasking: Ability to handle multiple tasks at once and prioritize tasks to meet kitchen demands.