2nd Cook - Culinary
Horseshoe Resort - Barrie, ON

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 Ability to multi-task and cope with pressure
 Work with minimal supervision and show attention to detail
 Previous cooking experience in a restaurant environment required

 Ensure all MEP is stocked up and of freshest quality for dinner service
 Change over of all inserts MEP at the end of shift.
 Ensure all equipment needed is in place for dinner service (pizza pans etc.)
 Restock grill freezer before and after service
 Individually wrap all inserts at end of shift
 Ensure all products are cooked to appropriate doneness and temps
 Proper Sanitation procedures must be followed
 Assist with Daily Prep Board
 Communicate prep levels with Supervisors for stock levels and ordering purposes (writing on the daily board, communicating ordering needs, etc)
 Ensure proper rotation of products
 Assist where needed in pantry, banqueting, and dish area
 Follow Nightly Grill Closing Procedure List
 Complete and Sign nightly closing list
 Using Tracker to SCAN IN/OUT every shift or you will not be paid
 Sign in and out on daily sheet
 Final check of kitchen area for any product left out
 Final check of all Equipment to ensure nothing is left on
 Lock all fridges and freezers upon closing
 Return Keys to Front Desk
 Other duties as assigned
 Preparation and execution of food and service will be of the highest quality, free of errors and prepared to the specifications set by the Executive Chef. All preparations will meet or exceed the standard level of cleanliness, sanitation and health and safety.
 Follow the general rules as well as all Health & Safety procedures as outlined in the Horseshoe Valley Resort Health & Safety Policy.
 Work with Health & Safety Committee to fully comply with their requests
 Work in a safe manner as outlined in the Horseshoe Valley Resorts Health & Safety responsibilities for workers
 Inform Supervisor/Manager of any unsafe working conditions observed
 Perform all duties and responsibilities in a timely and efficient manner in accordance with the established policies and procedures
 Always treat the guest and all resort employees with respect, courtesy, efficiency, and friendliness
 Always work as a team
 Always conduct yourself in a professional manner
 Come to work prepared and on time