Job Description
The 2nd Cook is responsible for assisting the Head Cook in preparing of all meals and ensuring the kitchen areas are always clean and sanitary.
The 2nd Cook recognizes that Health and Safety are always our primary concern and ensure that safe work practices are foremost in all projects and activities.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Ensures daily Hazard Analysis Critical Control Point (HACCP) temperature checks of food and equipment are completed and satisfactory while taking appropriate corrective measures when necessary
Ensures (in co‐operation with the chef and camp manager) that a full supply of catering and bakery items during night hours are prepared to the required standards of both client and company including but not limited to: Desserts, Sweets, Squares, Breads, Pastries, Meat, poultry, and seafood butchery. Protein and Vegetables. Cold Cuisine, Pasta, and Pulses.
Peel potatoes, onions, carrots and other vegetables or fruits to have them on hand in advance for the daily requirements
Help prepare offsite caterings when required (i.e., Orientation, Training etc.)
Participates in kitchen cleaning work, such as washing and cleaning of equipment, Prep areas, storage areas, Fridges, and Freezers.
Reports any kitchen equipment and appliances for needed repairs or maintenance to the head cook.
Serve on the food line, as required
Cook and hold food items as instructed by the Head Cook, replenish the food line as required.
Follow Safe food handling practices including and aid coworkers in the same.
Help unload grocery deliveries and ensure proper storage, labeling, and rotation (FIFO) of said items.
Aid in the ordering of necessary food items to carry out the menu and assist the head cook with monthly inventory counts while ensuring accuracy.
Ensures all food items are labeled, dated, cooled, and stored as per HACCP and food safe procedures at all items.
Occasionally fill in in the absence of the Head Cook when required.
Assist in ensuring all daily items are prepared, this includes the salad maker, and sandwich maker.
Well presented in appearance including clean hands and fingernails, cleanly shaven (or neatly trimmed facial hair and beard nets worn), clean uniforms always worn including chefs’ coats, pants, aprons, and hair restraints.
Proper PPE shall be worn at all, times where tasks require.
SUPERVISORY RESPONSIBILITIES
Assigns tasks to a helper; and/or supervises employees during a minor portion of the time.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must have the capacity to work long periods away from home, as the typical work rotation is fourteen (14) consecutive 12-hour workdays, however this can be extended due to inclement weather or other unforeseen circumstances.
Shifts include weekends, holidays and in emergency situations as required.
To frequently function in activities involving walking, bending, squatting, reaching
QUALIFICATIONS
High School / GED
5 years minimum experience in Restaurant/ Hotel Operations or equivalent combination of education and experience.
Associated Culinary Arts certificate, diploma or degree, Canadian Red Seal trade qualification would be an asset.
Strong and thorough knowledge of food and cooking techniques
Food Safety Certification (FST) or successful completion immediately upon hire.
Valid Workplace materials Information System Certificate (WHMIS)
Must be able to complete and pass company medical, Drug and ******* testing, and Criminal background check, as required
Ability to promote a positive safety culture by communicating with the entire workforce daily.
Ability to maintain a pleasant disposition with clients and customers while working to help ensure their complete satisfaction is met.
Excellent, Organizing, Planning and Administrative Skills
Excellent Oral and Written Communication Skills
Excellent Interpersonal Skills
Proven Decision-Making Ability
Good Flexibility and Innovative Skills
Job Types: Full-time, Permanent
Pay: $2,074.60 per week
Benefits:
Dental care
Life insurance
Education:
Secondary School (preferred)
Experience:
Cooking: 5 years (required)
Work Location: In person
The 2nd Cook recognizes that Health and Safety are always our primary concern and ensure that safe work practices are foremost in all projects and activities.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Ensures daily Hazard Analysis Critical Control Point (HACCP) temperature checks of food and equipment are completed and satisfactory while taking appropriate corrective measures when necessary
Ensures (in co‐operation with the chef and camp manager) that a full supply of catering and bakery items during night hours are prepared to the required standards of both client and company including but not limited to: Desserts, Sweets, Squares, Breads, Pastries, Meat, poultry, and seafood butchery. Protein and Vegetables. Cold Cuisine, Pasta, and Pulses.
Peel potatoes, onions, carrots and other vegetables or fruits to have them on hand in advance for the daily requirements
Help prepare offsite caterings when required (i.e., Orientation, Training etc.)
Participates in kitchen cleaning work, such as washing and cleaning of equipment, Prep areas, storage areas, Fridges, and Freezers.
Reports any kitchen equipment and appliances for needed repairs or maintenance to the head cook.
Serve on the food line, as required
Cook and hold food items as instructed by the Head Cook, replenish the food line as required.
Follow Safe food handling practices including and aid coworkers in the same.
Help unload grocery deliveries and ensure proper storage, labeling, and rotation (FIFO) of said items.
Aid in the ordering of necessary food items to carry out the menu and assist the head cook with monthly inventory counts while ensuring accuracy.
Ensures all food items are labeled, dated, cooled, and stored as per HACCP and food safe procedures at all items.
Occasionally fill in in the absence of the Head Cook when required.
Assist in ensuring all daily items are prepared, this includes the salad maker, and sandwich maker.
Well presented in appearance including clean hands and fingernails, cleanly shaven (or neatly trimmed facial hair and beard nets worn), clean uniforms always worn including chefs’ coats, pants, aprons, and hair restraints.
Proper PPE shall be worn at all, times where tasks require.
SUPERVISORY RESPONSIBILITIES
Assigns tasks to a helper; and/or supervises employees during a minor portion of the time.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must have the capacity to work long periods away from home, as the typical work rotation is fourteen (14) consecutive 12-hour workdays, however this can be extended due to inclement weather or other unforeseen circumstances.
Shifts include weekends, holidays and in emergency situations as required.
To frequently function in activities involving walking, bending, squatting, reaching
QUALIFICATIONS
High School / GED
5 years minimum experience in Restaurant/ Hotel Operations or equivalent combination of education and experience.
Associated Culinary Arts certificate, diploma or degree, Canadian Red Seal trade qualification would be an asset.
Strong and thorough knowledge of food and cooking techniques
Food Safety Certification (FST) or successful completion immediately upon hire.
Valid Workplace materials Information System Certificate (WHMIS)
Must be able to complete and pass company medical, Drug and ******* testing, and Criminal background check, as required
Ability to promote a positive safety culture by communicating with the entire workforce daily.
Ability to maintain a pleasant disposition with clients and customers while working to help ensure their complete satisfaction is met.
Excellent, Organizing, Planning and Administrative Skills
Excellent Oral and Written Communication Skills
Excellent Interpersonal Skills
Proven Decision-Making Ability
Good Flexibility and Innovative Skills
Job Types: Full-time, Permanent
Pay: $2,074.60 per week
Benefits:
Dental care
Life insurance
Education:
Secondary School (preferred)
Experience:
Cooking: 5 years (required)
Work Location: In person
💡 Quick Summary
Seeking a career-building opportunity? The 2nd Cook (Night and Day shifts available) position is now open for candidates interested in the Helper Jobs sector. This role in Thunder Bay offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Helper Jobs is a plus.
