Job Description

Second Cook - Culinary

Role Summary

Reporting to the culinary leadership team, this position is responsible for playing a large part in the actual production of each meal. This role assists the First Cook and Jr. Sous Chef in all areas of the kitchen including food production, standards and kitchen sanitation.

Accountabilities

Organize and prepare mis en place

Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, sauces and entrees

Prepares meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sauteing and steaming

Portions food products prior to cooking according to standard portion sizes and recipe specifications

Follows proper plating presentation and garnish set up for all dishes

Prepares items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and marinating

Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment

Assists with cutting, precooking and marinating during off peak periods as needed

Constantly use safe and hygienic food handling practices

Make sure all storage areas are tidy and all products are stored appropriately

Serve menu items compliant with established standards

Use food preparation tools in accordance with manufactures instructions

Set up stations and collect all necessary supplies to prepare menu for service

Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program

Adhere to all environmental policies and programs as required

Other duties as assigned

Requirements

High School Diploma or equivalent required

Culinary education and training

Certifications as required to comply with local Health codes

1-2 years of culinary experience in food service or hospitality industry

Working Conditions

Must be able to work in hot, humid, cold environments

Must be able to work flexible hours including evenings, weekends and holidays

Required to move, lift, carry, pull and place objects weighing less than or equal to 50 pounds without assistance

Stand, sit or walk for an extended period of time or for an entire shift

Reach overhead and below the knees, including bending, twisting and pulling

Move through narrow, confined or elevated spaces

Move up and down a ladder

Move over sloping, uneven or slippery surfaces.

JW Marriott The Rosseau Muskoka is an equal opportunity employer. We are committed to inclusive, barrier-free recruitment and selection processes and work environment in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). The Human Resources department will work with applicants requesting accommodations at any stage of the hiring process.

JW Marriott The Rosseau Muskoka is committed to building a more diverse workplace and encourages all qualified applicants to apply.

Job Types: Full-time, Permanent, Seasonal

Additional pay:

Overtime pay
Benefits:

Commuter benefits Dental care Employee assistance program Extended health care On-site gym On-site parking RRSP match Vision care
Schedule:

8 hour shift
Ability to commute/relocate:

Minett, ON: reliably commute or plan to relocate before starting work (required)
Licence/Certification:

Food Safe, SafeCheck, Food Handler or equivalent (preferred)
Work Location: In person