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IHG

Global hotel company

Second Cook

Culinary & Kitchen ProductionConfirmed live in the last 24 hours
Part-timeCanadaCA$25.47 - CA$26.47 /hr

About the Job

Requirements

  • Basic reading, writing, and math skills are required.
  • The role requires the ability to carry or lift items weighing up to 50 pounds; stand and move about the kitchen; communicate with other people; handle food, objects, products, and utensils; and bend, stoop, and kneel.
  • Alcohol awareness certification and/or a food service permit or valid health/food handler card may be required by local or state government agency.
  • The role may require working nights, weekends, and/or holidays.

Responsibilities

  • Prepare salads, sandwiches, cold food entrees, and other prepared foods according to portion and quality standards specified in recipes, and control food usage to minimize waste.
  • Maintain a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis.
  • Maintain a clean, neat, and well-organized work area, including reach-ins, walk-ins, and counters, and report unsafe or malfunctioning equipment to a supervisor.
  • Maintain supplies and equipment, including trays, china, silver, and condiments, for service at station areas as needed.
  • Advise a supervisor of low inventory items and problems related to equipment, food quality, or portions.
  • Perform receiving and inventory duties as specified by a supervisor, and stock supplies as requested.
  • Assist cooks and stewards during peak activity periods.
  • Promote teamwork and quality service through daily communication and coordination with other departments, including Catering, Banquets, Outlets, Maintenance, and Guest Services.
  • Assist with other duties as needed.

Desired Qualifications

  • Some prior food preparation experience is preferred.

About the Company

IHG

Global hotel company

IHG is a global hospitality company operating and franchising a portfolio of hotel brands. The company supports hotel development, reservations, loyalty programs, revenue management, brand standards, technology, and guest services. It serves travelers, hotel owners, franchisees, corporate clients, loyalty members, and hospitality partners. Its operating model centers on a primarily franchised and managed hotel network connected through brands, distribution, commercial systems, and regional support. Teams work across hotel operations, development, revenue, technology, marketing, loyalty, finance, and owner support. Teams support coordinated daily delivery.

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