Primary Responsibilities
Typically performs fast food (burgers, hot dogs, French fries cooks eggs to order) cooking duties in preparing food items to be served to guests.
May produce food and serve guests at an a la carte, buffet, or grill station.
Prepares food in accordance with current applicable federal/provincial and corporate standards, guidelines, and regulations to ensure high-quality food service is provided.
Always provides the highest quality of service to customers.
Follows basic recipes and/or product directions for preparing, seasoning, tasting, and serving soups, meats, vegetables, desserts, and other items for consumption in dining areas.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting, and shredding fruits and vegetables, and trimming.
Taste's products, reads menus, and keeps records to accurately plan production requirements.
Will clean and sanitize workstations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
Produces small to large batch goods using various methods.
May select recipes per menu cycle, prepare bakery items, receive inventory, move, and lift foodstuffs and supplies.
Attends training programs (classroom and virtual) as designated.
Attends all allergy and foodborne illness in-service training.
Complies with all company safety and risk management policies and procedures.
Complies with all Sodexo HACCP policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Reports all accidents and injuries in a timely manner.
May perform other duties and responsibilities as assigned.
Rotation 14/7.
Qualifications
Competencies
Must have successfully completed a recognized pre-employment training course in cooking.
Excellent knife skills, be prepared to demonstrate these skills to your supervisor.
Knows how to operate steamers, deep fryers, and meat slicers.
1-2 years' experience in an industrial kitchen.
1-2 years of experience with food preparation and processing.
1-2 years of food preparation experience in a high-volume environment
1 year experience using HACCP food safety processes.
May accept an equivalent combination of education, training, and experience.
May be required to work a day or night shift.
Personal and professional integrity, appearance, and demeanor.
Embodies our value behaviors: Service Spirit, Team Spirit, and the Spirit of Progress.
Additional Information
Hiring Point is Terrace, BC
Company Description
Position: Third Cook
Unit: Ascot - Stewart
Supervisor: 1st Cooks/Executive Chef
Scope
The 3rd Cook will accurately and efficiently prepare, portion, cook, and present and serve a variety of hot and/or cold food items for various meal periods, to include breakfast, lunch, dinner. The general responsibilities of the position include those listed below, as well as other tasks and initiatives delegated by the 1st Cook and Executive Chef.