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Aramark Remote Workplace Services website is currently under construction.
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| ARAMARK Remote Workplace Services - Position Details - Second Cook -LC |
Apply for this job now!
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| Job Number: |
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1027
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| Date Posted: |
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8/13/2010
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| Start Date: |
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8/13/2010
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| Title: |
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Second Cook -LC
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| Location: |
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Travers Food Service Ltd. Head Office |
Accommodation Provided:
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Yes |
Salary:
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Description:
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JOB TITLE: SECOND - SALAD COOK – LARGE CAMP
DEPARTMENT: KITCHEN
DIRECT REPORT: CHEF
PURPOSE:
A big part of ARAMARK Remote Workplace Services is our catering and food service. The importance of a clean and well-maintained kitchen should never be underestimated. First impressions of any camp are made when the customer or visitor opens the door and steps inside. Pride in quality food service is a crucial aspect to all clients. Reporting to the Chef, the Second Cook position is a non-supervisory role, responsible for the overall menu preparation and maintenance made daily throughout ARAMARK Remote Workplace Services facilities.
PRIMARY RESPONSIBILITIES:
1. Meet daily with Chef to discuss menu preparation and production strategy.
2. Oversee the preparation and maintenance of the salad bar for both lunch and dinner meals. Salad bar should include adequate quantities (4 to 6 selections minimum) of the daily choices available and cheese, meat, pickle, vegetable, and fruit trays.
3. Assist the Chef in the preparation of all menu items when needed.
4. Replenish desserts and condiments as required.
5. Ensure proper storage and rotation of all food supplies as per HACCP (Hazard Analysis Critical Control Point) and Food Safe standards. Defrost all food supplies required for food preparation by HACCP and Food Safe standards.
6. Ensure all expired food supplies are properly disposed of as per HACCP and Food Safe standards. Empty and disinfect all garbage containers daily.
7. Assist in the unloading and storage of food supplies in accordance with ARAMARK Remote Workplace Services Food Service standards. Wash, clean, and wrap produce before storing away.
8. Ensure menu boards are updated daily.
9. Ensure personal hygiene and work area is clean and sanitized at all times.
SECONDARY RESPONSIBILITIES:
1. Comply with all HACCP, Food Safe, and WHMIS standards.
2. Comply with all ARAMARK Remote Workplace Services policies and procedures.
3. Any other duties as assigned by Chef, Field Supervisor, Human Resources or Operations Manager.
STAFF SUPERVISORY/MANAGEMENT RESPONSIBILITIES:
Not Applicable
FINANCIAL RESPONSIBILITIES:
Not Applicable
INTERACTION WITH PATRONS AND PUBLIC:
The Second Cook provides respectful and courteous service to all ARAMARK Remote Workplace Services clients and employees. Interaction and communication with clients and employees may be carried out by telephone or in person.
PHYSICAL DEMANDS:
Second Cooks must perform a variety of physical duties within the position. A list of general physical requirements is provided below:
• Must be able to lift, carry, or pull up to 50 lbs.
• Ability to climb ladders, step stools, or stairs.
• Do a combination of standing, walking, squatting, or kneeling.
• Ability to perform repetitive hand work, which requires full use of both hands.
• Ability to perform work with arms at full length.
• Must be able to work with arms above shoulder height.
WORKING CONDITIONS AND ENVIRONMENT:
All Second Cooks are required to work on a rotational schedule. Hours worked will transpire during weekdays, weekends, and general holidays. This position may be required to work split shifts. Second Cooks generally work in a very remote location where there is limited access to and from the ARAMARK Remote Workplace Services facility with extended travel to and from site. Travel to and from site will be provided by ARAMARK. Second Cooks will be required to perform duties in indoor and outdoor working conditions. Second Cooks must be able to work in cold/freezing environments (fridges) or hot environments (kitchens).
KNOWLEDGE AND SKILLS REQUIRED:
1. Second Cooks must possess good communication, interpersonal and organization skills.
2. Second Cooks must be able to work effectively and efficiently supervised and unsupervised.
3. Second Cooks must be able to operate deli machinery (meat slicer).
4. Second Cooks must be in good health and physical condition to perform duties assigned.
5. Second cooks must have 2 or more years experience in a related field of work, preferably a camp catering environment.
6. Second Cooks must be fluent and literate in the English language.
7. WHMIS (Workplace Hazardous Materials Information System) certification is mandatory.
8. Fist Aid certification is an asset.
9. HACCP (Hazard Analysis Critical Control Point), Basic, and Advanced Food Safe training job or site specific.
10. Knowledge of ARAMARK Remote Workplace Services policies and procedures.
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| Position Closed: |
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No |
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