Position Summary

Under the direction of the Executive Chef and the supervision of our Culinary Management team, the 3rd Cook is responsible for serving and replenishing a multitude of hot and cold menu items that are featured within the menus of the Buffet Restaurant. 3rd Cooks organize, assemble and garnish hot and cold food dishes prior to it being served to customers. 3rd Cooks perform cleaning duties and participate in some caring for kitchen equipment, tools and machinery. They possess the knowledge and skills to work efficiently and quickly. The position offers an opportunity to learn more about cooking and about working in this sector.

Key Accountabilities

• Prepares, pre-cooks and cooks food products as directed

• Prepares mis en place (setting in place) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production

• Cleans kitchen equipment after use according to health and safety policies and procedures

• Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas

• May take orders over the counter at some locations

• Counts inventory as directed

• Liaises and communicates effectively with all appropriate operational departments

• Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members

• Ensures compliance with licensing laws, health and safety and other statutory regulations

• Performs other duties as assigned or directed

• Must be 19 years of age or older

• Culinary education is an asset

• Minimum 6 months of culinary experience

• Food Safety Certification

• Ability to effectively communicate with customers and staff

• Ability to pass a criminal background check

Education and Qualification Requirements

• Must be 19 years of age or older

• Culinary education is an asset

• Minimum 6 months of culinary experience

• Food Safety Certification

• Ability to effectively communicate with customers and staff

• Ability to pass a criminal background check

Work Environment Considerations

Fast paced with multiple priorities, deadlines and deliverables;

This role requires extended period of standing, walking, bending and may lift up to 35 lbs.

The role requires a flexible schedule that adapts to business needs, and will have non-traditional work hours including holidays, evening, overnight or weekend shifts.

Special Working Conditions

Our reputation is of paramount importance. As such, we will conduct our business in an ethical and professional manner. Every team member will be obliged to understand and follow all the policies outlined in Great Canadian’s Corporate Ethics & Conduct Manual and will disclose any irregularities or wrongdoing in accordance with the Company’s Whistleblower Policy. The Company is committed to sound internal control policies and practices. Every team member will follow the internal control practices required of their position and department.

Compliance Requirements

Every team member must comply with all requirements of the Corporate Ethics & Conduct Manual and with all other corporate policies communicated to the employee. Every team member will be familiarized with the business process documentation and internal control objectives related to their position, and how their job description aligns with specific internal control activities for which they are responsible. Adhering to all company and regulatory policies as they relate to functions of the position.

Licensing and Certification Requirements

Permanent employment may be dependent upon the authorization and continued approval of the Provincial Regulatory Bodies. New employees will complete an application and will begin work after regulatory approval is granted. Existing team members will reapply as necessary, and continuing work will be dependent upon successful reapplication.