Rogers Centre 2nd Cook

Rogers Centre 2^nd Cook

Job Expectation:   

The primary duty of the 2^nd Cook is to prep & prepare high quality food to order for guest based on established guidelines & is responsible for the timely and accurate preparation of food items for all outlets through out the Rogers Centre in a timely, professional and courteous manner.

Specific Responsibilities:

• Reports directly to Executive Chef and Executive Sous Chef at the beginning of each shift
• Maintain daily production and standards
• Understanding and following the menu, contracts as required by the company
• Help with daily, weekly, monthly inventory
• Follow HCCAP procedures
• Reading, interpreting and following the menu
• Ensure that all contracts, productions and daily requirements are fulfilled in timely fashion
• Communicate with Executive Chef and Sous Chef regarding all requirements, ordering, maintenance, special requests, concerns or ideas about staff or kitchen
• Distribution of contracts to Banquet Staff when needed
• Various other duties as assigned by management for the benefit of the company, facility and guest according to your job.

• Approach      all encounters with guests and employees in a friendly, service oriented      manner.
• Maintain      regular attendance in compliance with ARAMARK AT THE ROGERS CENTRE, as      required by scheduling which will vary according to the needs of the      business.
• Maintain      high standards of personal appearance and grooming, which include wearing      the proper uniform and nametag when working.
• Comply      at all times with ARAMARK standards and regulations to encourage safe and      efficient operations. Ensure all staff report for duty punctually and in      appropriate attire.
• Following      the menu and contracts as required

• Ensure      the adhering to the correct standards and methods of preparation.
• Ensure      all production of food items are completed according to establish      guidelines.
• The      2^nd Cook is responsible for the timely and accurate preparation      of food items for all outlets, suites, catering, and banquets and      throughout the Rogers Centre.
• Coordinate      with 1^st Cooks and Chefs with daily food requisitions as needed
• Ensure      a strict control of wastage and portions to achieve gross food      profitability and food cost.
• Ensure      that kitchens are kept clean and sanitary at all times.
• Maintain      the main kitchen, reporting any faults to the Kitchen Management and      ensuring that the deficiencies are followed up in a timely manner.
• Ensure      that uses the machinery and equipment safely efficiently.
• Communicate      effectively with Kitchen Management regarding items on menu, specials and      substitutions.
• Coordinate      with dishwashers on duty regarding daily needs for events and preparation.
• Adherence      to sanitation and health and safety procedures and standards. Follow cut      glove policy.
• Must      maintain composure and objectivity under pressure.
• Follow      supervisor’s instructions and carry out any other duties as per your      position.
• Must      be able to convey information and ideas clearly.
• Must      be able to evaluate and select among alternative courses of action quickly      and accurately.
• Must      maintain composure and objectivity under pressure.

QUALIFICATIONS:

• Culinary Journeyman Red Seal certificate or equivalent
• Minimum of 3 years cooking experience – 1years as a 1^st Cook or 2 years as a 2^nd cook
• Previous experience in all areas in the kitchen including Suite food production, buffets, banquets, catering ,planning of fine dining and VIP events, menu planning and cost control as an asset
• Must be able to operate Various Knifes, cutlery, gas range, char-broiler, conventional oven, Bermixer, food processor, buffalo chopper, meat slicer, vertical chopping machine, steam table, various refrigeration/freezers