Second Cook - SPRING/SUMMER 2025

Watermark Beach Resort; Osoyoos; On-site; CAD 30,000 - 50,000; Full time

Job summary

An established industry player seeks a dedicated 2nd Cook to support its culinary team in delivering exceptional dining experiences. This role involves preparing high-quality food, maintaining a clean and organized kitchen, and ensuring guest satisfaction. The ideal candidate will have a passion for cooking, creativity, and the ability to thrive in a fast-paced environment. Join this vibrant team and contribute to creating memorable culinary moments for guests while honing your skills in a supportive atmosphere.

Qualifications

• Minimum 2 years' experience in line cooking and fine dining.
• Ability to work well under pressure and remain on feet for long periods.

Responsibilities

• Prepare high-quality food for guests based on established guidelines.
• Maintain cleanliness of work areas and ensure equipment is functioning.

Skills

Line Cooking

Creativity

Organization

Self-Motivation

Teamwork

Education

Certificate or Diploma in Cooking

Job description

OVERVIEW

The 2nd Cook is responsible for supporting the resort's culinary team. The primary duty of the Cook is to prepare high quality food to order for guests based on established guidelines, keep work area clean and organized and conduct his or her self in a positive professional manner.

DUTIES & RESPONSIBILITIES

•Assume daily responsibilities according to schedule and business needs.

•Preparation of Restaurant, Banquet and any other food requirements.

•Requisitioning of food, beverage and dry goods from the storeroom.

•Check daily food requirements and prepare them accordingly. Including Checking/initialing your Prep Checklist first thing when you arrive for your shift. This will give you a to-do list for your set up station. This must also be initialed by a chef on duty daily with a date.

•Ensure that refrigerators, freezers, working areas and kitchen are kept clean.

•Ensure that equipment is functioning, sanitized and that any maintenance is reported to Kitchen Management.

•Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory.

•Must never say no to a guest request without offering an alternative.

•Must comply with requests from departmental managers.

•Attend appropriate meetings.

•On a need bases: sweep, mop, wash down tables and general cleaning to ensure a clean and sanitary work place.

•Other duties as required

•Will assist with the restaurant kitchen as well as the banquet kitchen.

SKILLS & QUALIFICATIONS

•A minimum of 2 years' experience in line cooking and fair knowledge of fine dining

•Certificate or Diploma in Cooking would be an asset

•Creativity

•Organization

•Self-motivated

•Proven ability to work well under pressure as a supportive teammate

•Able to remain on your feet for long periods of time.

•Moderate lifting is required with in the kitchen.

Source: Hospitality Online