Position Summary:

Under the direction of the Executive Chef and Sous Chef, Third Cook is responsible for food preparation and portioning of menu items, stock delivery, storage and cleanliness of the kitchen, along with Dining Room Service as required.

Hours of Work

10:00-18:30/ 6:00-14:30. Regular weekday hours and evening and weekends as required for special events and manager on call duty.

Other:

1. Must be free from communicable diseases
2. Criminal record check – pre-employment
3. Must have current Emergency First Aid

Education:

1. Must have a Canadian grade 10 education or equivalent
2. Must be able to read, write and comfortably communicate in English
3. Must understand oral and written instructions
4. Must complete Food Safe I
5. Must successfully complete any pre-employment testing when required
6. Successful completion of WHMIS program
7. Completion of Cooks training in a recognized institution or 5 years successful experience

Experience/Qualifications:

1. Must be knowledgeable and experienced in food service handling procedures. Restaurant experience in a similar position.
2. Basic food preparation skills and the ability to follow recipes and instructions.
3. Willingness to learn Chinese and Western cooking techniques, accept feedback, and work cooperatively with the kitchen team.

Position Requirements:

1. Must understand and perform safe and productive food preparation and other related procedures in a professional, courteous, efficient and organized manner.
2. Proficiency in preparing both Western and Chinese cuisines is required.

Personal Characteristics:

1. A love of food and desire for creative food preparation
2.



Empathy for and understanding of the needs of seniors, their families and the professionals engaged in their care

3. Good health
4. No allergies to cleaning chemicals
5. Able to perform physical work, i.e. lifting, bending etc.
6. Must have a pleasant, co-operative and supportive attitude
7. Willingness and ability to learn new skills and take direction from Executive Chef and/or Management

Responsibilities and duties:

1. Assist with the preparation of hot and cold menu items according to approved menus, recipes, quality standards, dietary requirements, and instructions.
2. Complete basic food preparation, including washing, cutting, measuring, portioning, and organizing ingredients. Assist with preparing starches, vegetables, garnishes, sauces, and other menu components within current training.
3. Confirm daily production plans, preparation quantities, and completion times with the supervising Chef before starting work.
4. Set up and replenish workstations and steam tables, and assist with plating and meal service as directed. Ensure meals are served at appropriate temperatures and residents receive correct portions in accordance with their dietary requirements and meal preferences.
5. Follow recipes and portion instructions,



measure ingredients accurately, and perform basic cooking tasks under appropriate instruction and supervision.
6. Assist with receiving and storing food deliveries. Label, date, and organize ingredients properly, maintain food separation, and follow food safety, allergen management, and temperature control procedures.
7. Clean and sanitize assigned work areas and equipment using the clean-as-you-go approach. Manage waste appropriately and keep workstations organized and ready for the next task.
8. Monitor food supplies and report inventory shortages, preparation errors, or unclear dietary instructions to the supervising Chef promptly.
9. Develop practical skills in both Chinese and Western cuisine through demonstrations, supervised practice, and feedback. Work in either cuisine section and provide coverage as assigned.
10. Comply with applicable public health regulations, food safety standards, and facility policies and procedures.

Responsibility and Supervision Work under the direction of the designated supervisor and perform duties independently only when training and competence have been confirmed. Do not undertake unfamiliar cooking, equipment, or special-diet tasks without appropriate instruction and supervision.

Additional Duties

Other reasonable kitchen and food service duties may be assigned by Management or the designated supervisor, consistent with the employee’s role, training, demonstrated competence, and facility procedures.

Job Type: Full-time

Pay: From $20.00 per hour

Benefits

- On-site parking

Work Location: In person

📌 Third Cook (Richmond)
🏢 Hamilton High Street Residence
📍 Richmond