The 2nd Cook manages their own area with minimal supervision for preparation and service of the restaurant, banquets, buffets and property and off-property events.The primary responsibilities of The 2nd Cook are the preparation and cooking of menu items, creation of daily specials, maintenance and organization of your station and mis-en-place lists in a fine dining establishment.The ability to plan and direct food preparation and cooking activities in designated areas, estimate food requirements, ensure quality of food and portion control, prepare and cook meals and specialty foods (including dishes for customers with food allergies or intolerances), instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques, create new recipes and requisition kitchen supplies and equipment is required. Completion of college/CEGEP/vocational or technical training, Cook Trade Certification, Journey Person or equivalent, Red Seal Certification or equivalent required. Must have the ability to remain standing for extensive periods of time. Long hours sometimes required. Medium work, exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.