Job Title:

1st Cook

Job Type:

Full Time

Close to Public Transit:



Job Purpose:Preparing & cooking of restaurant menu items. Scope:  Perform routine duties in the daily preparation & cooking of the menu items within the hotel, under close supervision while following hotel standards, policies, procedures. Ensure all areas are maintained in a state of cleanliness. Duties:

  • Expectation: To prepare and produce, according to company specification all items pertaining to the designated station.
  • Responsible to ensure staff maintains work areas in a clean, orderly manner and that all staff abides by policies of the Health & Safety authority.
  • Assist in the development of new menu items.
  • Maintain the proper, orderly rotation of stock, maintain minimal inventory and minimize waste.
  • Supervise employees in kitchen area on his/her shift.
  • Responsible for successfully prioritizing mise en place.
  • Responsible for complete breakfast service.
  • To be familiar with all kitchen equipment, and to familiarize oneself with their immediate surroundings.
  • To be completely familiar with menu specifications and portions size.
  • To be conscientious about reducing waste.
  • Prepare the orders immediately upon receipt and communicate efficiently with the service staff.
  • To prepare all items required for the next meal.
  • To leave area completely clean, organized and restock line for following shift.
  • To perform other duties as required by Executive Chef.
  • To be knowledgeable of all company policies and adhere to them.
Physical Requirements:
  • Continuous standing, walking, bending and twisting motion.
  • Reaching heights of approximately 6 ft and depths of 2-1/2 to 3 ft.
  • Reaching forward and pulling back motion.
  • Neck, wrist, and hand movement.
  • Back, shoulder and arm movement.
  • Must have high level of mobility/ flexibility in space provided.
  • Must be able to work under heavy pressure/ stress during busy times.
Supervision Received:  Receives direction and training from Executive Chef as to specific procedures and assignments. Knowledge and Skill Required:
  • Basic skills such as sanitation, safety and customer service can be taught through in house training.
  • Attention to detail.
  • Organizational skills.
  • Basic reading, writing and math skills.
  • Must be able to perform under pressure.
  • Must have strong multi-tasking abilities.
Experience Needed: 
  • Minimum 3rd year apprenticeship.
  • 3-4 years cooking experience in a hotel or restaurant environment / Roadhouse experience.
Health & Safety:
  • Maintain and practice a safe working environment as outline in the Corporation's Health & Safety Manual, for self, fellow employees and guest.
  • Uses personal protective equipment as applicable.
  • Follows WHMIS Training.
  • Know and uses emergency procedures - fire, guest security.
  • Reports potential problems & hazards.
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities; duties and skills required of personnel so classified, and may be modified periodically.

How to Apply:

Please forward resume to chussey@2ndchance.ca with 1st Cook in the subject line