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Added 16 mins ago
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Compass Group Canada

Cook Part Time, Banquets and Catering

Winnipeg, MB, Canada

$16.98 CAD / hour · Part-time

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Job details

Pay: $16.98 CAD / hour
Job type: Part-time
Apply by: Dec 3, 2026
Posting language: English
Posted: Nov 4, 2026

Original job description

POSITION OBJECTIVE

Reporting to the Chef, Sous Chef, and Chef de Partie, as a Third Cook, your main objective is to prepare and present menu items as set out by the Chef, ensuring safety, hygiene, and cleanliness in all aspects of your work. A Third Cook is an entry-level development culinary role, responsible for the preparation and presentation of menu items set out by the Chef. You will collaborate with the kitchen team to handle the demands of our fast-paced environment, all while maintaining our high standards of quality.

Key Accountabilities

Food Preparation

Prepare food for service (e.g. chopping vegetables, butchering meat, preparing sauces).
Ensure the proper use of scales and measurements in all recipes, portioning, and food production.
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
Follow any and all recipes as they apply to any food products that you prepare, as determined by the Chef.
Participate in plating of designated food service areas to maintain the best quality presentation under the direction of more experienced line cooks and chefs.
Ensure that food comes out simultaneously in high quality and in a timely fashion.
Clean up the station and take care of leftover food.
Stock inventory appropriately.
Identify situations that compromise Park Hospitality's culinary standards and report to the Chef.

General Duties

Adhere to and comply with all Park Hospitality policies, safety regulations and safe work practices that will ensure a safe work environment.
Maintain a professional image while working and provide extraordinary experiences to our park visitors while performing daily work activities.
Demonstrate the ability to establish and maintain positive relationships with co-workers, volunteers, and visitors.
Demonstrate a commitment to the principles of equity and diversity, and proven ability to work effectively with a diverse population.
Perform other related duties and responsibilities as required.

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More about this job

Responsibilities

Prepare, portion, inspect, and present menu items according to recipes and the Chef’s direction, ensuring food is consistent, high-quality, and served on time. Maintain a clean and stocked station, follow safety and hygiene practices, and collaborate professionally with the kitchen team and visitors.

Requirements

This is an entry-level culinary role reporting to the Chef, Sous Chef, and Chef de Partie; no specific prior experience or education requirements are stated. The role calls for food preparation and presentation, adherence to recipes and safety practices, teamwork, and the ability to work effectively with a diverse population.

Skills

Food Preparation
Recipe Adherence
Food Portioning
Food Quality Inspection
Food Presentation
Kitchen Station Cleaning
Inventory Stocking
Food Safety
Hygiene
Time Management
Teamwork
Communication
Equity And Diversity

Visa sponsorship

Not detected in the job text

Keywords

Third Cook
Banquets
Catering
Food Preparation
Menu Items
Recipe Adherence
Food Portioning
Food Production
Seasoning Inspection
Food Presentation
Plating
Kitchen Station
Inventory Stocking
Food Safety
Hygiene
Cleanliness
Safe Work Practices
Culinary Standards
Kitchen Team
Equity And Diversity
Food And Beverage Services

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