SecondCook

WHO ARE WE? We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully. Essential Duties and Responsibilities: Under the general supervision of the Chef Manager, the Cook is a staff member with culinary training who assists in the preparing meals and daily specials for cafe dining and catering events, trains team members in best practices, participates in cost controlling measures, and serves customers ensuring the highest quality of food and service standards. • Perform preparation, cooking, and serving duties for meals, daily specials, and catered events as per recipe standards for items such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts • Utilize various preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking • Adhere to all required safety regulations and procedures while preparing food including: o Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials) o Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cutresistant gloves) o Monitoring equipment and notifying appropriate parties of malfunctioning or in need of repair equipment o Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items o Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies • Acting in an advisory capacity to the Sous Chef/Chef Manager, make suggestions f