Second Cook (Summer 2026)

Role Summary 

The Second Cook works in all areas of the kitchen including food production, standards, and kitchen sanitation. This position plays a large part in the actual production and execution of each dish on a designated service station.

Responsibilities

• Organize and prepare mise en place
• Portion food products prior to cooking per standard portion size and recipe specification
• Follow proper plating presentation and garnish set up for all dishes
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, convection oven, flat top range, and refrigeration equipment
• Assist with cutting, precooking, and marinating during off peak periods
• Assist in writing recipes, producing breads, cakes, pastries, pies, cookies and other goods
• Maintain proper handwashing and hygiene practices before handling food and after cleaning tasks
• Prevent cross-contamination by using color-coded cutting boards and sanitizing tools between tasks
• Ensure all storage areas are tidy and all products are stored appropriately
• Assist in pest prevention measures by keeping storage areas clean, organized, and food off the floor
• Serve menu items compliant with established standards
• Use food preparation tools in accordance with manufactures instructions and health and safety standards
• Set up stations and collect all necessary supplies to prepare menu for service
• Maintain a positive and professional attitude toward associates and customers
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Ensure proper PPE use (non-slip shoes, gloves, aprons) when handling hot surfaces, sharp tools, or chemicals
• Support waste reduction and recycling initiatives as part of environmental compliance.
• Adhere to all environmental policies and programs as required
• Other duties as assigned

Requirements

• High school diploma or equivalent required
• Culinary education and training an asset
• 2 years of culinary experience in food service or hospitality industry required
• Food Handlers Certification an asset
• Detail-oriented and works with a high degree of accuracy
• Ability to multi-task in a fast-paced environment
• Works well as part of a team

Working Conditions

• Must be able to work flexible hours including days, evenings, nights, weekends, and holidays
• Required to move, lift, carry, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Stand, sit, or walk for an extended period of time or for an entire shift
• Reach overhead and below the knees, including bending, twisting, and pulling
• Move over sloping, uneven, or slippery surfaces