Fulltime position
JOB FUNCTION
The 2ndCook participates in the daily culinary operations to ensure high-quality food production, smooth service execution, and an efficient well-organized kitchen.
This role combines hands-on cooking with leadership, operational planning, and excellent communication skills, to assist the Lead 1stCook, and the Sous Chef in maintaining and directing staff according to the practices, policies and procedures set forth by the Foundation, while also providing support by assuming the Lead 1stCooks role during their absence.
Key Responsibilities
Culinary Operations
- Prepare and cook menu items to established standards ensuring consistent quality, freshness and adherence to recipes and SOPs
- Prepare, cook and present menu items according to the Diet Tracker information provided by the Dietician, including modified textures and special needs
- Ensure all food is prepared safely and in compliance with health regulations
- Maintain high standards of cleanliness and food safety across all kitchen stations
- Maintains proper stock handling procedures, following FIFO principles and Danger Zone temperature requirements
- Maintain product storage areas organization and cleanliness
- Assist Lead 1stCook with inventory and product ordering procedures.
- Assume Lead 1stCook role when required
- Always provides leadership through positive reinforcement and professionalism
- Recognizes opportunities for improvement in kitchen operations through collaboration, continuous improvement strategies and implementing solutions with the support of the Lead 1stCook and Food Services Manager
- Asist with the development of seasonal menus, standardized recipes, and special events.
- Uphold Foundation standards for hygiene, food safety, grooming, and workplace cleanliness, while remaining flexible to perform other duties as assigned
Qualifications
- Minimum 3000 hrs. of practical cooking experience in Hospitality, Healthcare or Institutional culinary environments.
- Certificate or diploma from a recognized culinary school is an asset
- Valid Canadian Food Handlers Certification.
- Strong Foundational Cooking Techniques
- Be in good health and physically able to perform duties.
- Emergency First Aid, Food safe and WHMIS certificates are mandatory.
Skills
- Strong attention to detail, accuracy, and consistency with recipes and plating
- Have excellent communication skills both verbally and written
- Contribute to menu execution during service, including plating and finishing when required.
- Excellent time management skills with the ability to prioritize tasks in a fast-paced kitchen environment
- Ability to organize prep efficiently and prioritize during high production periods
- Excellent interpersonal skills and ability to interact respectfully and appropriately with diverse groups of people.
- Demonstrates early leadership behaviors (ownership, accountability, anticipation)
- Support other dietary team members by reinforcing kitchen standards and proper mise en plas habits
- Emergency First Aid, Food safe and WHMIS certificates are mandatory.
- Have experience working in a Unionized environment
Please apply with resume to:
Don Thompson
Food Services Manager
Sylvan Lake Lodge Foundation
4620 47 Ave, Sylvan Lake, AB T4S 1N2
Email: [email protected]
Fax: 403-343-2332
Pay: $23.34-$25.00 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- Life insurance
- Paid time off
- Vision care
Work Location: In person
