SECOND COOK

 
 

Diversity, Equity and Inclusion:
It is the National Arts Centre’s goal to be an inclusive organization that engages and welcomes all Canadians. We believe that the basis of this inclusivity requires a socially and culturally diverse workforce and therefore actively seek to recruit candidates who are women, Indigenous, Black, Persons of Colour (IBPoC), persons from the LGBTQ2+ community and persons with disabilities. We encourage you to self-identify in the recruitment process.

Canada is our stage:
The National Arts Centre is Canada’s bilingual, multi-disciplinary home for the performing arts. The NAC presents, creates, produces, and co-produces performing arts programming in various streams—the NAC Orchestra, Dance, English Theatre, French Theatre, Indigenous Theatre, and Popular Music and Variety—and nurtures the next generation of audiences and artists from across Canada. The NAC’s vision is to lead and support the renewal of the Canadian performing arts sector over the next three years, with The Next Act, it’s 2020-2023 strategic plan. Through collaboration and investment in creation, production, co-production, and dissemination, along with a heightened focus on community engagement, learning, and innovation, the NAC will shape a more diverse, equitable, and inclusive future for the performing arts in Canada.

Job Number: J0621-1546
Job Title: SECOND COOK
Employment Type: Part-Time continuing
Job Category: Hospitality
Open Positions: 4
Posting Date: August 11, 2021
Closing Date: October 31, 2021
Salary: $19.99 - $19.99/Hour
Language Requirement: Bilingual is an asset
Working Hours: Part-time, continuing
Afternoons, evenings and weekends
Job Reports To: Executive Sous Chef and takes direction from the Chef de Partie or the Assistant Chef de Partie.

Key Activities

The Second Cook is accountable for the preparation and line service of food for our restaurant 1 Elgin, banquets and other catering services provided by the NAC kitchen. This position reports to the Executive Sous Chef and takes direction from the Chef de Partie or the Assistant Chef de Partie.

Skill Requirements

• Completion of a recognized journeyman’s cook training diploma and / or a minimum of three (3) years experience in a high volume food preparation;
• Extensive knowledge of food preparation and cooking methods;
• Physical work will be required;
• Must be able to lift up to 30 to 50 lbs on a regular basis;
• Must be able to push/pull carts weighing up to 100lbs;
• Must be able to stand & exert well-paced mobility for up to 12 hours;
• Available to work days, evenings and weekend shifts;
• Creative and energetic;
• Ability to work under pressure in a very busy environment;
• Some experience leading a small team in a unionized environment;
• Ability to communicate verbally in both official languages is an asset;
• A past record of satisfactory attendance and punctuality is a requirement.*

*Regular attendance at work is an expectation of employment and an essential part of every job.

Who Can Apply

Persons residing in Canada and Canadian citizens residing abroad. Preference will be given to Canadian citizens.

All communication will be conducted through email and interviews via videoconferencing. Please ensure to have the most up-to-date information on your resume including your current email address.

While we appreciate all applications, only those selected for an interview will be contacted by us.

Important Notice

If you are a person with a disability and require accommodation for an interview or written exam, please advise us when initially contacted.
The successful candidate will be required to provide the original or a certified true copy of their education credentials as appropriate, along with proof of a valid Criminal Record Check as a condition of employment.

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