The primary responsibilities of The 3rd Cook is the application of skills in various areas of line preparation (scratch cooking, finishing, plating and garnishing), maintaining an updated mis-en-place list, prioritization of duties, the maintenance of quality standards, ensuring cleanliness of kitchen and pastry departments, flexibility and willingness to work in various areas of the kitchen and for various functions. Some college/CEGEP/Vocational or technical training, Culinary Degree or culinary degree in progress or comparable experience, Safe Food Handling Certificate, Workplace Hazardous Materials Information System (WHMIS) certification 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.