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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. Working at Mosaic Stadium and must be available for game days.
Candidates will be assessed on the following;
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.
Types of Meals/Food Prepared
- All meals
Essential Skills
- Reading text
- Working with others
Transportation/Travel Information
- Own transportation
- Public transportation is available
Cook Categories
- Second cook
- Cook (general)
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
Specific Skills
- Ensure quality of food and determine size of food proportions
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
Work Setting
- Formal dining room
- Catering firm
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