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| GENERAL OVERVIEW The Culinary team is responsible for food preparation and quality. The 2nd Cook assists the cooks and the chefs with the daily execution of food production. The primary areas of focus for this position are: RESPONSIBILITIES: • Assist in the executing and plating of assigned banquet functions. • Assist in plate presentations and creating visual food displays for banquet/restaurant functions. • Prepare food by following written recipes and verbal instructions from the chef. • Prepare dishes by following the methods of preparation and observe quality of product by viewing color, taste, texture, portion size and appearance. • Maintain a clean and safe environment by implementing all sanitation codes and appropriate food handling procedures. • Set up and clean up a station for the appropriate meal period. • Adhere to all standards set forth by the chef and management team. • Embrace all Delta Hotels Standards and Delta’s Vision, Mission, and Values. • Help create a positive work environment through teamwork and cooperation with peers and leaders. • Actively participate in monthly departmental communication meetings. • Contribute to a healthy and safe work environment by reporting all safety hazards, following WHMIS and Fire Safety training, and working in a safe manner. • Contribute to team effort by accomplishing related results as needed and displaying respect and courtesy to all employees. • Perform any other duties assigned by the Executive Chef or Sous-Chef. QUALIFICATIONS: • Culinary degree preferred. • Culinary experience in high quality food production facility (i.e. hotel) would be an asset. • Serve safe certified • Apprenticeship program highly preferred • Ability to work without supervision. • Ability to execute small buffet or plated functions without supervision • Ability to work quickly and execute line orders within allotted timeframe. Hours will vary according to occupancy levels. | ||||||||
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