Second Cook
Ottawa Convention Centre - Ottawa, ON

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Key Responsibilities:

  • Oversees and support Prep Cooks in synchronizing food preparation tasks
  • Acts as a Senior to the Prep Cooks and ensure s day to day production, responds to

their questions

  • Trains Prep Cooks on all aspects of the role, helping to enhance their cooking skills
  • Read sand follows recipes – demonstrates proficiency in both hot and cold tasks/food


  • Ensures there is sufficiently prepared food quantities for the banquets run as

smoothly and efficiently as possible

  • Prepares and plates final food products ensuring an attractive presentation is achieved
  • Ensures all food orders are completed in an efficient manner
  • Maintains a strong working knowledge of culinary trends and use them where


  • Ensures proper handling of all food products and equipment is maintained, to ensure

food safety and kitchen standards are adhered to at all times

  • Ensures cleanliness and high sanitation standards are maintained at all times
  • Organizes and maintains stock rooms and walk-in refrigerators
  • At the end of the shift return all food items to designated storage areas - cover and

date all perishable items

  • Understands and ensures HACCP guidelines are strictly followed.
  • Works with minimal supervision.
  • Is actively working toward or has completed/written their Red Seal Certification.
  • Able to complete complex tasks and may provide back up to the 1st Cook.
  • Ensures recipes are followed to ensure quality standards are met.

Essential Functions:

Incumbents in the role of Second Cook must possess the following abilities:

  • Ability to frequently move about a large facility, which could span several hundred

thousand feet, to perform work responsibilities, and inspections

  • Ability to constantly handle, lift, and operate kitchen equipment
  • Ability to constantly discern food quality and palatability
  • Ability to constantly identify and rectify hazardous situations in the workplace
  • Ability to constantly communicate, verbally and in writing, with clients, component

management, ARAMARK staff, and vendors

  • Ability to occasionally operate office machinery
  • Ability to frequently handle objects weighing 50 lbs or less
  • Ability to frequently withstand high and low room temperatures and handle hot


  • Ability to constantly work irregular hours, nights, and weekends
  • Ability to act as a senior to the Prep Cooks and respond to their enquiries
  • Ability to ensure Prep Cook production is accurate and timely

Required Qualifications / Certifications:

  • Diploma or degree from an approved culinary training institution.
  • Interprovincial Red Seal or working toward written Red Seal.
  • Working knowledge of Cook, Chill Retherm cooking process
  • Food Handlers Certification

Key Competencies:

  • Inspiring Others

o Visionary Leadership
o Leveraging Differences
o Building People Capability

  • Delighting Customers/Clients

o Customer/Client Insights
o Building Performance-Based Relationships
o Organizational Collaboration

  • Driving for Results

o Disciplined Execution
o Accountability for Excellence
o Impact and Influence