Why work with Compass at Park Hospitality?
Park Hospitality is the food & beverage, retail, and guest services team at Assiniboine Park. We operate with intention, rooted in our guiding principles of Community, Sustainability, Adventure, and Excellence.
Our diverse venues — including Park Café, Tundra Grill, Gather Craft Kitchen & Bar, The Leaf, and event spaces across the Park — serve as the backdrop for meaningful, inclusive, and memorable experiences. From curated retail offerings to warm guest service and thoughtful dining, our team brings the spirit of Assiniboine Park to life in every interaction.
POSITION OBJECTIVE
Reporting to the Chef, Sous Chef, and Chef de Partie, the Second Cook is responsible for working the whole line of the kitchen, including the preparation and presentation of both hot and cold menu items set out by the Chef, ensuring safety, hygiene, and cleanliness in all aspects of your work. The Second Cook will prepare ingredients, cook and assemble dishes, manage workstations, and ensure that food is served in a timely manner. Second Cooks will help train and mentor entry-level cooks while ensuring food is served in a timely manner and to the highest standard.
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.
- Cook menu items to the satisfaction of the chef and customer.
- 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 as determined by the Chef.
- Participate in plating in 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.
- Able to correctly and efficiently chop and prepare food.
- Stock inventory appropriately.
- Identify situations which compromise Park Hospitality’s culinary standards and report to the Chef.
Instruction
- Able to prepare and follow recipes without direction from other kitchen staff.
- Provide assistance to the Third Cook on kitchen procedures and daily kitchen operations.
General Duties
- Adhere to and comply with all Compass Group Canada and 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.
