Job Title:Third Cook

Under the direction of the Sous Chef, the Third Cook is responsible for cooking, day to day production, works the assigned line or station and does food preparation work.

Organizational Status

Reporting to the Sous Chef, the position interacts with other Food Services StaffReceives direction and guidance from the First Cook.

Work Performed

- Cooking food in assigned location

- Participates in day to day production

- Works the assigned line or station

- Does food preparation work

- Other duties as required

Consequence of Error/Judgement

Improper food care or storage could result in food waste and lost resources and unnecessary costs.

Supervision Received

Reports to the Sous ChefTakes day to day direction from the First Cook.

Supervision Given

No supervision given.

Preferred Qualifications

-Grade 12 or equivalent

- certificate in cooking from a recognized cooking institution and Food Safe Level 1 Certificate

- One year of related experience or an equivalent combination of education and experience.

Performance Competencies & Criteria

- Ability to maintain cafeteria in a safe and sanitary manner

- Ability to lift medium weight objects and requires continuous physical activity

- Excellent customer service skills with ability to deal tactfully and diplomatically with internal and external contacts

- Must be flexible and able to manage conflicting priorities to meet deadlines

- Ability to work effectively both independently and as part of a team with an aptitude for working in a collegial and collaborative environment

- Excellent organizational skills, with a demonstrated ability to handle a high volume of work during peak periods; ability to multitask

- Ability to work flexible hours, including evenings and weekends

- Must be able to lift 30+ LBS safely

- Must be able to work on your feet for 8+ hours