Cook Part Time, Banquets and Catering
- Winnipeg, MB, Canada
$16.98 CAD / hour · Part-time
Applications open in a new tab.
Job details
- Pay
- $16.98 CAD / hour
- Job type
- Part-time
- Apply by
- Posting language
- English
- Posted
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
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.
- 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.
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
Categories
- Food & Beverage
- Hospitality
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