Breakfast cooking and organized meal preparation define this 3rd Cook role, with rotational scheduling and nights required for service.
The 3rd Cook prepares, cooks, serves, and clears food-service meals while maintaining quality, safety, and accurate kitchen records. Duties include standardized recipes, proper cooking temperatures, stocking serving areas, food rotation, and equipment operation. The role requires post-secondary cooking education, a valid food safety certificate, and two to three years’ experience as a 3rd cook in the hotel or restaurant industry.
Key Responsibilities:
- Complete organized meal preparation as required
- Prepare breakfast and other dishes to high standards
- Stock serving areas while minimizing leftovers and waste
- Record holding temperatures, cleaning schedules, and prepared products
- Clean kitchen areas, utensils, and equipment
Requirements:
- Completion of post-secondary cooking education
- Valid food safety certificate
- Two to three years’ 3rd Cook experience
- Ability to prioritize and multitask
- Skilled oral and written communication skills
Apply your breakfast cooking, food safety, and meal preparation experience as a 3rd Cook supporting consistent kitchen service.