Prep Cook & Second Cook

CoBrie restaurant and catering - Ottawa, ON (30+ days ago)

Apply Now

Prep Cook & Second Cook


Responsible for preparing and cooking food to departmental standards with the guidance from the manager on duty. Reports to Executive Chef and Sous Chef


  • Ability to constantly work irregular hours, nights, and weekends
  • Know and comply with client policies and procedures regarding safety, security, and emergencies.
  • Abides by all food safety standards as directed by management.
  • Reports to lead cook and check the preparation list.
  • Pulls food from the walk-in coolers, cleaning and cutting it as needed.
  • Maintains stock of the necessary food for a grill cook and service lines.
  • Relieves service line workers as needed.
  • Keeps work area clean and swept and cleans kitchen equipment.
  • Abides by and upholds overall customer service standards.
  • Abides by and upholds kitchen and restaurant service standards.
  • Performs such other related duties as may be required or directed.
  • Approach all encounters with guests and employees in a friendly, service-oriented manner.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
  • Comply at all times with CoBrie standards and regulations to encourage safe and efficient operations. Ensure all staff report for duty punctually and in appropriate attire.
  • Ensure strict control of wastage and portions to achieve gross food profitability and food cost.
  • Adherence to sanitation and health and safety procedures and standards. Follow cut glove policy.
  • Follow HCCAP procedures.
  • Communicate with Executive Chef and Sous Chef regarding all requirements, ordering, maintenance, special requests, concerns or ideas about staff or kitchen.
  • Ability to frequently move about a large facility, which could span several hundred thousand feet, to perform work responsibilities, and inspections.
  • Ability to constantly handle, lift, and operate kitchen equipment.
  • Ability to constantly discern food quality and palatability.
  • Ability to constantly identify and rectify hazardous situations in the workplace.
  • Ability to constantly communicate, verbally and in writing, with clients, component management,.
  • Ability to occasionally operate office machinery.
  • Ability to frequently handle objects weighing 50 lbs or less.
  • Ability to frequently withstand high and low room temperatures and handle hot equipment.
  • Ability to constantly work irregular hours, nights, and weekends
  • Other duties as assigned.


  • Completion of an approved Culinary Management course an asset
  • Minimum of 2 years of cooking experience.
  • Previous experience in areas of the kitchen including, buffets, banquets, catering and cost control is an asset.
  • Must be able to operate Various Knives, cutlery, gas range, char-broiler, conventional oven, buffalo chopper, meat slicer, a vertical chopping machine, steam table, various refrigeration/freezers
  • Computer literacy including Word and Excel.

Job Types: Full-time, Part-time, Internship, Apprenticeship


  • cook: 1 year (Preferred)


  • Ottawa, ON (Preferred)


  • English (Preferred)
  • French (Preferred)