Cook 2 (Part-time)

3 days ago

Halifax, Canada The Westin Nova Scotian Full time

**Second Cook**

You are the culinary artist who transforms the Executive Chef's vision into a flavorful reality. Whether preparing a delicious breakfast, an exquisite lunch, a mouthwatering dinner, or a grand banquet, you take pride in your craft and are dedicated to perfecting every dish. With your attention to detail and passion for cooking, you play a key role in creating memorable dining experiences for our guests. The kitchen can be full of action and activity but you thrive in such an environment, while working safely and following the established protocols. The Chef has a great kitchen team and you are someone who contributes to that greatness while learning new skills and developing your expertise. In the role of **Second** **Cook** you will:

- **Be Great at What You Do** - As a Line Cook, you know how to prepare delicious high quality food for restaurant and/or banquet guests based on established guidelines and do so every day. If a Pantry/Prep Cook, you are responsible for all cold food items prepared in the kitchen, such as salads, cold appetizers, desserts, sandwiches, salad dressings, etc., so you have a major contribution to every meal. And, if the Breakfast Cook, you help our guests start their day with a hot meal and a smile - an important job.
- **Be a Team Player** - The Cooks are responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen, working in harmony as a team so that the guest gets the food they ordered in a timely manner and leave happy.
- **Be an Everything Clean and Organized Fanatic** - Professional Cooks know how to keep a work area clean and organized, following all sanitation and safe food handling procedures at every step.
- **Be a Safety & Security Agent** - following your hotel’s established safety and security policies & procedures. Anticipate problems and ask for management assistant as needed.

**Job Requirements**
- Minimum 2-3 years of cooking experience in a professional kitchen
- Formal culinary training from a recognized college or institute preferred
- Solid understanding of basic cooking techniques and kitchen operations
- Comfortable working on the line during service
- Willingness and ability to learn new recipes, techniques, and procedures
- Good knife skills and attention to detail with prep work
- Can follow direction and execute tasks with consistency
- Able to work efficiently under pressure and adapt to changing priorities
- Must be able to stand for long periods and lift up to 50 lbs as required
- Ability to work in hot, loud, or fast-paced kitchen environments
- Reliable, punctual, and a team-oriented attitude
- Able to communicate clearly in English and follow written or verbal instructions

**Job Duties**
- Assist with daily prep and mise en place for assigned station(s)
- Support station lead during service, ensuring consistency and accuracy
- Cook and assemble menu items under supervision according to kitchen standards
- Follow daily prep lists, recipes, and portion controls
- Assist with preparation of sauces, soups, and cooked ingredients
- Maintain a clean and organized workstation at all times
- Label, date, and store all prepared items correctly
- Monitor proper food handling, storage, and hygiene practices
- Communicate clearly with kitchen team to support smooth operations
- Participate in cleaning duties at end of service and during deep cleans
- Take direction well and respond to feedback constructively
- Assist with unloading deliveries and rotating stock

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