Second Cook

• Prepare and cook menu items following established recipes and presentation standards
• Support First Cooks with food production, plating, and order execution
• Maintain portioning and timing for high-volume service requirements
• Organize and replenish ingredients and supplies at assigned stations
• Assist in receiving and storing products according to FIFO and temperature standards
• Clean and sanitize all work areas and tools before and after service
• Communicate with team members regarding prep levels, shortages, and daily needs
• Follow all safety and sanitation guidelines, including cut glove policy
• Perform additional tasks as assigned by Culinary Management

• Culinary certification or equivalent experience preferred
• Minimum 3 years of kitchen experience, including 1–2 years as a Prep Cook or Line Cook
• Knowledge of HACCP, sanitation, and safe food handling practices
• Experience in high-volume or event-based kitchen environments an asset
• Ability to work evenings, weekends, and holidays
• Solid cooking and food preparation skills
• Ability to multitask and work effectively under pressure
• Excellent teamwork, listening, and follow-through skills
• Attention to detail and pride in food presentation
• Dependable, adaptable, and self-motivated
• Extended standing and walking in a high-activity kitchen
• Frequent bending, reaching, and lifting up to 40–50 pounds
• Exposure to heat, steam, and variable temperatures
• Clear communication and vision required for safety and coordination

Experience in high-volume or event-based kitchen environments an asset