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 by monitoring food quality while preparing food. 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.

Candidates will be assessed on the following information;

Education and Experience:
-Grade twelve (12) education with completion of a recognized course in cooking or a combination of relevant education, training and experience.
-Must have a valid Safe Food Handling Certification.
-Four to Six years experience in a full service, high volume restaurant/hotel kitchen operation.
-Demonstrated experience in the preparation and presentation of hot/cold food, desserts and buffet displays.