Position Summary:

Inspired by a commitment to excellence, the Food & Beverage team at our City Cruises Toronto creates unforgettable memories for our guests. The Second Cook is responsible for preparing and assisting in producing food items, a la carte, buffets, banquets, etc. to specified requirements set by the Head Chef and Food & Beverage department. The Second Cook is flexible; open-minded and willing to assist in food production as part of the kitchen (galley) operation at any time. The Second Cook’s goal is to ensure a high level of food quality, value, consistency, and satisfaction to the guests. Essential job functions and duties include but are not limited to the following:

Please note this is a seasonal/contract position.

Crew Benefits:

• Competitive Wage
• Retention Bonus - up to $500.00!
• Complimentary Cruise Tickets & Uniforms
• Crew Recognition Awards
• Complimentary Meals
• Crew Referral Program - up to $200.00 per referral
• Crew Events
• Paid Training

Duties and Responsibilities:

● Operates the station, serving and preparing products according to specifications or delegations, in an organized and cleanly kept work fashion as directed by the Head Chef or his designate.
● Prepare banquet food in accordance with standards of quality, quantity, taste and presentation.
● Responsible for the Food Preparation, Food Service and Cleaning Procedures for the menu items, tasks and equipment section assigned to them.
● Responsible for maintenance and cleaning in the respective sections.
● Carry out production as delegated.
● Clean, peel, cut and cook a variety of meats, fish, vegetables and starches.
● Prepare and store soups.
● Heat, taste and adjust seasoning of and serve staff food as required.
● Ensure food is not issued without the proper bills, requisition, banquet contracts or authorization by management.
● Communicate with other departments to plan production and coordinate activities.
● Ensure that all mise-en-place required is up to date prior to days off.
● Be aware of food quality, rotation, storage, utilization, stock levels, and product consistency.
● Assist in controlling food costs by using up leftover food and following procedures for storage and rotation.
● Maintain a clean and safe workstation, wiping work surfaces and cleaning equipment.
● Clean an assigned refrigerator, wiping down shelves and mopping the floor.
● Communicate through supervisors, deficiencies or discrepancies including but not limited to equipment, repairs, shortages, spoilage, wasted product, people, hotel and departmental variations.
● Maintain awareness of product specifications to create a secondary quality checkpoint as stocks are put away.
● Refine and expand culinary knowledge and skills by applying themselves to gain experience from all stations.
● Develop personal culinary style within the specifications of the Company and its standards.
● Be aware of the tasks of the First Cook whereby information and experience can be absorbed strongly with experience which will aid in promotion.
● Active participation in requisitioning, receiving and storage of products and mise-en-place. Inquiring about unknown products/production.
● Be pro-actively upgrading professional skills by questioning, inquiring and involvement in the operation.
● Complete adherence to board of health regulations and food safety.
● Ensure that all Galley departments are always in full compliance with all company, Public Health, and Transport Canada rules and regulations at all times.
● Participate in pre-shift and post-shift line meetings.
● Maintain compliance with the company grooming and uniform standards.
● Assist as needed in all mandated inventories and orders.
● Participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
● Accepts training and guidance on a continuous basis. Passes along best practices and techniques to fellow crew members.
● Encouraged to give input for improvements in raw material, menus, cost savings and equipment.
● Ensure that all plating and buffets are well presented.
● Assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies and in a timely fashion.
● Prioritizes quality, production and completion of duties.
● Be prepared to begin work at scheduled time.
● Other duties as assigned by the manager or supervisor on duty.

Requirements & Qualifications:

● O.S.S.D. or equivalent as recognized by the Ministry of Education.
● Minimum two (2) years’ kitchen experience required.
● Food Handler’s Certificate.
● Hospitality or Culinary degree considered an asset.
● Energetic and enthusiastic personality essential.
● Will be closely supervised; must be able to take direction.
● Must be able to effectively understand and convey written and verbal information to coworkers and guests.
● Must possess a service orientation – actively looking for ways to help others.
● Will work for extended periods without sitting.
● The nature of the work may be strenuous, and the work environment may be warm.
● Required to lift and move heavy items such as cases of provisions and large containers of prepared foods.
● Will be required to be available for work on weekends, evenings, and all major holidays.
● Ability to reach, bend, stoop, wipe, push, pull, move and/or lift. Ability to safely move up to 40lbs (18 kgs).
● Wear assigned Personal Protective Equipment (PPE) (i.e. non-slip shoes, gloves, weather appropriate dress attire).

City Cruises Canada does not use AI technology in any part of the recruitment process.