Second Cook (Casual)

Role Summary
The role of Second Cook reports directly to the Sous Chef and Head Chef. The role of Second Cook prepares a variety of food products including meats, seafood, poultry, vegetables, sauces, stock, breads and other food products using a variety of equipment and utensils according to kitchen protocol and standards.
The Second Cook works closely with the First Cook to ensure Dominion Bar + Kitchen policies and guest standards are consistently met. As part of Dominion Bar + Kitchen the First Cook will contribute to the positive and enthusiastic team environment who work together as a cohesive team with a focus on excellence in all that we do.

Key Accountabilities

Ensures that meals are prepared in a timely manner in accordance with Dominion’s standard operating procedures.

Cooks and prepares food as listed in the daily prep sheet, indicates levels on hand and amounts required to prep.

Sets-up the station with par stocks of menu items, and prepares the dishes designated for the assigned station.

Assists in daily and weekly procedures, including temperature checks, labels/dates, organizes freezer, fridge and dry storage area.

Cleans and organizes the kitchen at all times. Follows all required checklists and cleaning schedules during and following his/her shift.

Maintains high levels of hygiene, cleanliness, organization, and sanitation of the kitchen.

Maintains a positive attitude that promotes teamwork within the restaurant.

Performs other duties as assigned and directed by the Sous Chef and Head Chef.

Handles assigned work efficiently and accurately during peak periods and is able to prepare items according to Dominion Bar + Kitchen specifications.

Required Education & Experience

High school diploma or equivalent.

Level 1 Food safe.

Minimum 1-3 years experience in a professional kitchen.

Must be eligible to work in Canada.

Required Knowledge, Skills & Abilities

Passion for fresh ingredients and producing great food every day.

Strong communication and interpersonal skills, both written and oral.

Customer service skills – able to exceed guest expectations.

Ability to multi-task in a fast-paced environment.

Must work well within a restaurant team culture.

Must be able to work with minimal supervision and have a strong initiative.

A positive and team-oriented attitude.

Must be able to lift 50 pounds.

Must be able to work morning, evening, and weekend shifts as per operational needs.