Title:  Third Cook

Short Summary

Assist senior cooks and chefs with prepping, cooking, baking, plating, garnishing within a timely manner while maintaining quality control, health and safety, food safety standards.  Third Cooks will be responsible for each station chefs assign an assistant to a senior cook or as lead on some stations and will interact with guests as assigned to relevant stations.

Job Description

•  Assist  other Cooks to prepare stocks, soups, sauces and vinaigrettes in large quantities
• Clean, cut, marinate, prepare and cook vegetables, pasta, meat and fish products for daily service and functions
• Listen, focus and memorize orders under frequent interruptions and prepare menu items to meet the Company standards
• Assist with the transportation of all food products, be sure it is packed and stacked in accordance to Kitchen Standard Operating Procedures (SOP’s)
• Assist senior pastry cooks with preparation, baking, plating and presenting of desserts and pastries
• Offer exceptional service and create a positive guest experience for guests
• Work in functions setting, responsible for attending stations, assist with cooking, carving meat, platting hors d’oeuvre
• Play role of mentor toward junior and new staff
• Assist the Chefs and Cooks with other designated duties within their job classification
• Adhere to all Company policies and departmental procedures and the Collective Agreement

Qualifications

• A relevant college diploma or university degree in culinary arts, cook’s trade certification or equivalent is preferred
• Completion of a secondary school diploma is required
• Valid Food Handler’s Certificate preferred
• One (1)– three (3) years of related cooking experience is required
• Bilingualism (English/French) is an asset

Working Conditions