2nd Cook (Cook 2) Reports To: Executive Chef

Job description
Welcome to the Marriott Ottawa At the Marriott Ottawa, we believe great hospitality starts with great people. Our employees are at the heart of what we do, and we’re committed to creating a workplace where people can build their careers, develop their skills, and take pride in their work. Whether you’re starting your hospitality career or bringing years of experience, you’ll have the opportunity to work with a passionate team, make a difference for our guests, and be part of a hotel that is proud to be part of the Ottawa community. “Wonderful Hospitality. Always.” is more than our promise to guests, it reflects how we work together. We value respect, collaboration, accountability, and a genuine commitment to exceptional service. About Manga Hotels The Ottawa Marriott Hotel is owned and operated by Manga Hotels, a growing Canadian hospitality company with a portfolio of 35 hotels and more than 6,500 rooms across Canada and the United States, along with food and beverage outlets and residential properties. As Manga continues to grow, so do opportunities for talented people to grow with us. About the Ottawa Marriott Located steps from Parliament Hill in the heart of Canada’s capital, the Ottawa Marriott Hotel has been part of the Ottawa community for decades. With 496 guestrooms and more than 36,000 square feet of meeting and event space, our hotel welcomes guests for business, leisure, conferences, celebrations, and more. Assisting in the Management of Food and Beverage Operations Activities associated within the Ottawa Marriott Hotel Bar/Lounge, and other Food and Beverage Outlets. YOUR RESPONSIBILITIES MAY INCLUDE:
- Consistently produce quality food as per standards from the Executive Chef.




- Maintain food quality and service in accordance with standardized company recipes and procedures.
- Promote and maintain effective communications between the main prep. kitchen and the service kitchen.
- Foster positive relationships with Cooks, Servers and Managers.
- Keep the Executive Chef informed of all pertinent information regarding the prep. kitchen through 1st Cook.
- Regularly report all needed maintenance projects.
- Keep all production charts properly filled out and use all charts as per SOP.
- Conduct daily taste panel with the 1st Cook.
- Prepare the complete line of breakfast set up and establish an adequate par for the set up.
- Check daily use records with the 1st Cook so as to make sure that estimates are filled in correctly and production is following these estimates as closely as possible.
- Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP and with direction from the 1st Cook.
- “Bring up” complete restaurant luncheon menu.
- Make sure that all food is ready on time.
- Remain in the work area at all times and in event of the completion of the work for the day, plan the next day’s work.
- Whenever time is available, cooperate with Banquet personnel and help with Banquet food production.
- Whenever time is available, P.
M. advance preparation should be done as soon as the relief Cook reports to work. Also,



advance preparation for the next day should be started at this point.
- Direct and supervise the Kitchen Helper’s production.
- Maintain good housekeeping in the entire prep. kitchen, walk-in freezers, walk-in boxes and all reach-in refrigerators.
- All foods under refrigeration must be properly identified, covered and dated.
- Check over menu with the P.
M. Cook to make sure that adequate set-ups for dinner and the next day’s lunch has been secured.
- Practice and enforce the "clean as you go" policy.
- Attend all Associate meetings, and come up with suggestions for solving problems.
- Ensure a safe working environment, meeting SGS standards.
- Complete tasks in a timely manner.
- Other reasonable duties as required. JOB SPECIFICATIONS: *Education and Experience*
- 2 years hospitality program certificate at community college or post-secondary institution.
- Minimum of 3 years experience in culinary training.
- Previous experience in the classical areas of the Kitchen (Vegetable/Grill/Banquets/Garde-manger)
- Red Seal certification preferred *Skills and Abilities*
- Strong sense of teamwork.
- Passionate about cooking.
- Solid communicator possessing strong organizational skills.
- Work calmly under high pressure situations

Job Type
s: Part-time, Permanent Pay: $27.37-$30.41 per hour Application question(s):
- Are you legally eligible to work in Canada?
- Are you currently located near Ottawa Ontario and able to reliably commute to and from the workplace?
- Are you a graduate of a culinary program?
- If selected, how much notice do you need prior to starting?

Experience:
- Culinary training: 2 years (preferred) Work

Location:
In person

📌 2nd Cook (Ottawa)
🏢 Marriott Ottawa
📍 Ottawa