Second Cook

Prepare, cook, and serve meals, daily specials, and catered events in cafe dining and catering settings under the Chef Manager. Train team members, participate in cost controlling, and ensure high-quality food and service standards. Execute multiple cooking methods (roasting, grilling, steaming, poaching, boiling, baking); enforce FoodSafe/ServeSafe regulations and sanitation policies; support menu planning and costing with emphasis on seasonal availability and cost considerations; lead and coach kitchen staff to maintain efficiency and teamwork; maintain inventory control, portioning, and waste reduction while delivering exceptional customer service and maintaining cleanliness and safety. Opportunities for career progression to Sous Chef, Supervisor, or Catering roles. This role requires postsecondary culinary training and ServeSafe/food safety certification, and experience in high-volume food service.