Role Summary The role of Cook 3 reports directly to the Sous Chef and Head Chef. This role of cook 3 is the entry level in the kitchen team and uses a variety of equipment and utensils according to kitchen protocol and standards.

Key Accountabilities Works in the designated station as assigned by the Sous Chef and/or Head Chef

Organizes the assigned work area efficiently, portion food and put away deliveries.

Cleans and organizes the kitchen at all times. Follows all required checklists and cleaning schedules during and following his/her shift.

Assists in daily and weekly procedures,food labeling/dating, organize freezer, fridge and dry storage area

Maintains high levels of hygiene, cleanliness, organization, and sanitation of the kitchen.

Maintains a positive attitude that promotes teamwork within the restaurant.

Performs other duties as assigned and directed by Sous Chef and/or Head Chef.

Engages with co-workers in a positive, respectful and fun manner.





Required Education & Experience High school

Level 1 Food safe

No experience or less than a year in a professional kitchen.

Must be eligible to work in Canada.

Required Knowledge, Skills & Abilities Passion for fresh ingredients and producing great food every day.

Strong communication and interpersonal skills, both written and oral.

Customer service skills – able to exceed guest expectations.

Ability to multi-task in a fast-paced workplace.

Must work well within a restaurant team culture.

Must be able to work with minimal supervision and have a strong initiative.

A positive and team-oriented attitude.

Must be able to lift 50 pounds

Must be able to work morning, evening, and weekend shifts as business dictates

#J-18808-Ljbffr

📌 Third Cook (Casual) - Browns Socialhouse (British Columbia)
🏢 Browns Socialhouse
📍 British Columbia