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.
