Second Cook (Part-Time)

Maintain the highest standards of food quality and presentation in workstation as directed by the Chef de Partie/Sous Chef on duty. Prepare food items as directed, adhere to standardized recipes and specifications, keep workstation clean and organized, and ensure opening/closing procedures are carried out to standard. Minimize overproduction and food waste through proper rotation, labeling, and storage. Operate kitchen equipment with safety and comply with hotel and government Food Safety guidelines. Report any deficiencies in equipment or product quality to the Chef de Partie/Sous Chef. Complete other duties as assigned. Requires minimum 2 years cooking experience, experience in a luxury hotel is an asset, and possession of a Valid City of Toronto Food Handler Certificate and a Certificate or Diploma from a recognized Culinary School. Strong interpersonal and communication skills are essential.