3rd Cook
New Castle Hotels & Resorts
Digby, NS
1d ago

The primary responsibilities of The 3rd Cook is the application of skills in various areas of line preparation (scratch cooking, finishing, plating and garnishing), maintaining an updated mis-

en-place list, prioritization of duties, the maintenance of quality standards, ensuring cleanliness of kitchen and pastry departments, flexibility and willingness to work in various areas of the kitchen and for various functions.

Some college / CEGEP / Vocational or technical training, Culinary Degree or culinary degree in progress or comparable experience, Safe Food Handling Certificate, Workplace Hazardous Materials Information System (WHMIS) certification required.

Must have the ability to remain standing for extensive periods of time. Long hours sometimes required. Medium work, exerting up to 50 pounds of force occasionally, and / or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Add to favourites
Remove from favourites
My Email
By clicking on "Continue", I give neuvoo consent to process my data and to send me email alerts, as detailed in neuvoo's Privacy Policy . I may withdraw my consent or unsubscribe at any time.
Application form