Job Order Detail

Description

Summary of Duties:
Reporting to the Executive Chef or designate and under minimal supervision, the Cook II is responsible for the more complex preparation and presentation of full course entre's, soups, sauces, pastries and any other menu items required from the raw product stage in accordance with set quality standards.  In addition, the Cook II will give direction and supervision to other Cooks. This position also assists in the cleaning of kitchen area and general maintenance of equipment and inventory control.    

Education and Experience:
Grade twelve (12) education is preferred.
Four to Six years experience in a commercial kitchen.
Demonstrated experience in the preparation and presentation of hot/cold food, desserts and buffet displays is preferred.
Safe Food Handling Certification.

Knowledge, Skills and Abilities:
Ability to work conscientiously and with minimal direction.
Ability to work at a sustained pace and produce quality work.
Ability to influence others to perform their duties effectively and to be responsible for making decisions.
Ability to grasp, lift and/or carry, or otherwise, move or push goods on hand cart/truck weighing a maximum of 100 lbs.
Ability to stand for long periods of time throughout the duration of the shift.
Possessing the trait of being organized or following a systematic method of performing a task.

Qualified applicants will be subject to submitting and maintaining a satisfactory
Criminal Record Check (CRC)