Third Cook

Position Summary:
Inspired by a commitment to excellence, the Food & Beverage team at City Cruises Toronto creates unforgettable memories for our guests. The Third 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 Third Cook is flexible; open-minded and willing to assist in food production as part of the kitchen (galley) operation at any time. The Third Cook's goal is to ensure a high level of food quality, value, consistency, and satisfaction to the guests.
 
*Please note this is a seasonal/contract position.*
 
Crew Benefits:

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

Duties and 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 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.● To refine and expand their culinary knowledge and skills by applying themselves to gain experience from all stations.● Develop personal culinary style within the specifications of the Company and its standards.● Be aware of the tasks of the Second Cook whereby information, 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.● Participate and is aware of all Transport Canada mandated drills and emergency procedures as directed.● 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 one (1) year 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 help others.● Will work for extended periods without sitting.● The nature of the work may be strenuous, and the work environment may be warm.● Required to lift and move heavy items such as cases of provisions and large containers of prepared foods.● Will be required to be available for work on weekends, evenings, and all major holidays.● Ability to reach, bend, stoop, wipe, push, pull, move and/or lift up to 40lbs (18kgs).● Required to wear assigned Personal Protective Equipment (PPE) (i.e. non-slip shoes, gloves, weather appropriate dress attire).

City Cruises Canada does not use AI technology in any part of the recruitment process.
 

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