Second Cook Part Time

POSITION OBJECTIVE

Reporting to the Chef, Sous Chef, and Chef de Partie, the Second Cook is responsible for preparing and presenting both hot and cold menu items while maintaining the highest standards of quality, consistency, cleanliness, and food safety. The Second Cook works throughout the kitchen, supports daily operations, assists in mentoring junior cooks, and plays an important role in delivering exceptional dining experiences for our guests.

WHY JOIN GATHER CRAFT KITCHEN & BAR?

• Work with seasonal, hyper-local ingredients sourced from Manitoba producers, our own garden, and The Leaf's indoor growing biomes.

• Be part of four seasonal menu launches every year, providing continual learning and culinary creativity.

• Collaborate with experienced chefs who are passionate about mentorship and professional development.

• Contribute ideas for features and specials, with opportunities for your creations to be showcased on the menu.

• Flexible scheduling and multiple start-time options available.

• Starting wage of $18.31 with advancement opportunities into senior culinary and leadership positions.

• Work in a collaborative kitchen that values craftsmanship, curiosity, and continuous improvement.

• Be part of one of Manitoba's most unique culinary programs, connecting food, agriculture, sustainability, and hospitality.

GENERAL DUTIES

• Adhere to and comply with all Park Hospitality and Compass Group Canada policies, safety regulations, and safe work practices to ensure a safe and healthy workplace.

• Maintain a professional image while working and contribute to exceptional dining experiences for guests through positive interactions and quality execution.

• Demonstrate the ability to establish and maintain strong working relationships with co-workers, volunteers, and guests.

• Foster a collaborative and respectful work environment that supports teamwork, learning, and professional growth.

• Demonstrate a commitment to the principles of equity, diversity, and inclusion, with the ability to work effectively with people from diverse backgrounds and experiences.

• Support and contribute to a culture of continuous improvement, culinary excellence, and guest satisfaction.

• Perform other related duties and responsibilities as required.