Second Cook

Company Description WHO ARE WE? We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully. Job Description Essential Duties and Responsibilities: Under the general supervision of the Chef Manager, the Cook is a staff member with culinary training who assists in the preparing meals and daily specials for cafe dining and catering events, trains team members in best practices, participates in cost controlling measures, and serves customers ensuring the highest quality of food and service standards. Perform preparation, cooking, and serving duties for meals, daily specials, and catered events as per recipe standards for items such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts Utilize various preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking Adhere to all required safety regulations and procedures while preparing food including: Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials) Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cutresistant gloves) Monitoring equipment and notifying appropriate parties of malfunctioning or in need of repair equipment Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies Acting in an advisory capacity to the Sous Chef/Chef Manager, make suggestions for menu planning and costing that takes into consideration dish popularity, cost to produce, and seasonal trends Assist with leading a team by delegating tasks, coaching, and ensuring best practices are followed, while providing additional support where necessary Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success Assist in controlling costs of the location by taking measures such as: Adequately maintaining the levels of inventory Complying with maintenance of food rotation in storage in order to minimize spoilage and waste (First in, First out) Adhering to portioning of food items standards to ensure recipe yield meets quantity and budget expectations Suggesting dishes that take advantage of seasonal availability Examine work stations to organize them in a way that ensures maximum productivity and efficiency Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related equipment Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of Dana Hospitality Maintains speed of service standards Created: January 2010 Updated: September 2018 Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed Other duties as assigned Education and/or Work Experience Requirements: Completion of post secondary culinary training 2 years of experience creating dishes and serving customers in a high volume restaurant, cafeteria, or café setting ServeSafe and/or FoodSafe certified with thorough knowledge of all health and safety regulations pertaining to the food preparation/service industry Experience leading high performance teams with a track record of producing results while motivating team members an asset Excellent culinary tastes and an artistic flair for creating unique meals and appealing presentations Demonstrated commitment to delivering exceptional customer service in a timely manner Consultative skills for communicating continuous improvement opportunities tactfully Responsible, self-motivated, and hard working with a solid work ethic,willing to take the extra step needed to deliver exceptional service Work accurately and in an efficient manner while managing multiple tasks and priorities Highly organized with a strong focus and commitment to quality Ability to work in a team based environment with high levels of cooperation, willing to support other team members in their roles Physical Requirements: Reach and lift between 0-10 pounds from floor to shoulder height Frequent standing and walking required Grip and hold utensils Able to work in hot or cold temperatures Career Progression Possibilities: Sous Chef Supervisor Catering Qualifications WHO ARE WE LOOKING FOR? You have a minimum five 5 years' cooking experience in a similar or hotel/institutional environment preferred You have at least FoodSafe Level I. SafeCheck advanced food safety certification or HACCP certification is an asset You are able to obtain a mark of 80% or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System) Additional Information Dexterra is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

The Second Cook is responsible for preparing meals, daily specials, and catering events while ensuring high food quality and service standards. They assist in leading the team, managing costs through inventory control, and maintaining strict health and safety sanitation standards.

Candidates must have post-secondary culinary training and at least 5 years of cooking experience in a similar environment. FoodSafe Level I certification is required, with additional food safety certifications considered an asset.

• Service à la clientèleSouhaitée
• Cost ControlSouhaitée
• Salubrité alimentaireSouhaitée
• SanitationSouhaitée
• Team LeadershipSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary Arts
• Meal Preparation
• Catering
• Food Safety
• Menu Planning
• Cost Control
• Inventory Management
• Team Leadership
• Customer Service
• Sanitation
• Kitchen Management
• Recipe Standardization

• Food & Beverage
• Hospitality
• Manufacturing
• Management & Leadership
• Trades

Formation minimale

Diplôme professionnel

Expérience minimale

5+ ans

Postuler avant le

3 oct. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Entry level

Mode de candidature

La candidature directe est offerte