Third Cook
4 days ago
**JOB SUMMARY**:
This position is an entry level position that reports to the 1st Cook. The Third Cook is responsible for the setup, maintenance and service of the cold Kitchen “line”. This is primarily a line position in either of the Clubs two kitchens. The Third Cook will be trained for buffet work including prep, set up, carving of meats, omelets, take down and storage. Other duties will include staff meals and other special events from time to time. General kitchen cleanliness will be a key component of this position.
**RESPONSIBILTIES**:
- Prepare all aspects of the food production according to club standards and sanitation practices
- Cooks cold appetizers
- Trims, washes and cuts lettuce for salads and a variety of produce
- Ability to perfectly prepare appetizer salads and entrée salads
- Demonstrate excellent butchery skills
- Operates and cleans slicer safely
- Ability to perfectly sliced cheeses and meats
- Uses manuals and ensures stations are set-up correctly
- Ensure all equipment in work area is properly cleaned after every use
- Report any equipment in need of repair to Chef immediately
- Perform other duties as necessary and assigned by Chef
**QUALIFICATIONS**:
1. Completion of and/or final year of Secondary School
2. 1-2 years kitchen/restaurant experience
3. Food Safe Certification
4. Club/Hotel and restaurant experience an asset
5. Team focused, collaborates and communicates with peers positively
6. Passion for cooking and strives to produce high quality in their work
7. Punctual and reliable, can always be counted on
8. Maintains professionalism with members and peers
9. Must have strong communication skills, both verbal and written
10. Must be able to work varying shifts
11. Must be able to lift/carry up to 25kg
12. Must be able to work in varying temperature environments ranging from -18 degrees Celsius to 40 degrees Celsius
13. Must be able to walk/stand for up to 4 hours in length
14. All employees must maintain a neat, clean, well-groomed appearance
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