2nd+3rd Cooks

Hollyhock - Mansons Landing, BC (30+ days ago)

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ABOUT US

Hollyhock exists to inspire, nourish, and support people making the world better.From our humble beginnings in 1982 as a project of Greenpeace founders and human potential movement leaders, Hollyhock has been transforming North American society for over 37 years. Hollyhock catalyzes connection, personal growth, and progressive social change. We run about 100 programs and conferences per year on our Cortes Island campus and in Vancouver, BC.

ABOUT THE ROLE- 2ND COOKS

Hollyhock cooks have a passion for creating beautiful and delicious foods that enliven and nourish all. Second Cooks have a positive and friendly attitude, are committed to proper sanitation and share a strong work ethic. They are willing and able to learn and they are open to following directions, receiving feedback, and offering their highest abilities and efforts to all jobs at hand. This position requires cooks who are inspired to feature the garden’s daily harvest within all meals and integrate our garden’s organic vegetables, herbs, edible flowers, and fruits. It is integral that meals are offered on time, the food is beautiful, fresh, healthy, and prepared to the highest standards with positive energy. Working in the Hollyhock kitchen is a team-centered environment. It is a place where guests, students, and presenters experience and taste on a daily basis the actions of what Hollyhock is essentially about – nourishing and inspiring people.

This position is exposed to continuous deadlines, long hours working on your feet, and operating kitchen equipment where safety is of utmost importance. You may be asked to work outside of regular working hours or split shifts as needed, which may include evenings, weekends, holidays and extended hours as business dictates.

ABOUT THE ROLE- 3RD COOKS

Third Cooks are responsible for the taste and appearance of our food preparations. The Third Cook ensures that health and safety standards are followed during all food preparation at their assigned station. Third Cooks are responsible for the cleanliness and appearance of their station and the kitchen in general. They have a positive and friendly attitude, are committed to proper sanitation, and share a strong work ethic. They are willing and able to learn and are open to following directions, receiving feedback, and offering their highest abilities and efforts to all jobs at hand. It is integral that meals are offered on time, the food is beautiful, fresh, healthy and prepared to the highest standards with positive energy. Working in the Hollyhock kitchen is a team-centered environment. It is a place where guests, students, and presenters experience and taste on a daily basis the actions of what Hollyhock is essentially about – nourishing and inspiring people.

ABOUT YOU- SECOND COOKS

You truly love cooking and preparing wholesome and delicious ingredients. You offer high quality in your food preparation skills. You conduct yourself professionally and are committed to clear and mature communications. You enjoy people and are friendly; yet always maintain that your foremost focus is on your kitchen responsibilities, tasks, and duties. You have a high level of personal hygiene, are reliable, respectful, timely, and responsible. You enjoy working with others within a team environment and are able to receive directions and feedback, listening in a receptive manner. You are at ease with the high-pressure daily deadlines, and manage your time wisely. You are organized, dedicated, energetic, and willing to self-initiate your tasks once routines are learned.

KEY RESPONSIBILITIES- SECOND COOKS

  • Menu planning with a focus on featuring the fresh daily harvested garden ingredients.
  • Awareness of utilizing foods and ingredients that need to be used first.
  • Well prepared for each day with a positive professional attitude and outlook.
  • First Cooks direct the shift’s kitchen staff on the day’s plan – assigning specific tasks, mise en place, set up, food preparations, instructing each individual’s shift responsibilities, guiding 2nd and 3rd cooks.
  • Insure the daily restricted dietary needs of guests are met.
  • Maintain focused, professional and constructive communications with the entire kitchen team, the Kitchen Manager, fellow Hollyhock employees and departments, guests and facilitators.
  • Guide daily kitchen staff on table set up, aesthetics, conduct, & cooking approach, at all times.
  • Communicate in a patient and respectful manner with guests who have questions or queries. Record and note ingredients in need of restocking.
  • Maintain a highly sanitary and organized kitchen, fridge, freezer and all food production areas.
  • Ensure the food is of highest quality and maintain a clean and organized food production area.
  • Support and assist in the training of new staff and volunteers.
  • Ensure the safe operation of kitchen equipment by inspecting, reporting and correcting safety issues.
  • Maintain the cleanliness, organization, safety, and the general amicable ambience of work areas.

QUALIFICATIONS

  • Experience and interest in contemporary, healthy vegetarian cooking.
  • Education/Diploma/Degree in cooking and/or equivalent experience of 3 years professional cooking.
  • Food Safe certification.
  • Knowledge of ingredients and cost variables.
  • Large-scale banquet style cooking and baking from scratch.
  • Excellent communication skills - highly developed interpersonal and organizational skills are a must.
  • Self-Starter. A desire to do your best and a love for healthy nourishment and beautiful food.
  • Knowledge of restricted diet cooking.
  • Occupational First Aid certification is an asset

Job Types: Full-time, Contract

Salary: $15.00 to $17.00 /hour

Experience:

  • restaurant: 3 years (Required)