Summary of Position:
The 2nd Cook contributes to the culinary excellence of Aura Waterfront Restaurant + Patio by preparing and executing menu items to the standards established by the Head Chef and Restaurant Chef.
This role is responsible for delivering consistent, high-quality cuisine in a professional, efficient, and organized manner. The 2nd Cook plays an essential role in ensuring every dish leaving the kitchen reflects care, precision, and pride—supporting a refined coastal dining experience and contributing to a welcoming, guest-focused environment aligned with the values of the Inn at Laurel Point.
Responsibilities:
· Prepare and execute menu items according to established recipes, specifications, and presentation standards
· Ensure high-quality products are produced consistently and in a timely manner during all service periods
· Maintain cleanliness, organization, and sanitation of workstations in accordance with FoodSafe and company standards
· Follow proper food handling, storage, labeling, and rotation procedures
· Operate and maintain kitchen equipment safely and responsibly
· Work efficiently and at pace, both independently and collaboratively, to meet service demands
· Communicate clearly and respectfully with culinary and front-of-house teams to ensure smooth and coordinated service
· Demonstrate professionalism, accountability, and a team-oriented approach at all times
· Contribute to a positive and respectful workplace culture grounded in collaboration and mutual support
· Strive for excellence in execution, recognizing the direct impact of culinary performance on the overall guest experience
· Comply with all company policies, procedures, and health and safety regulations
· Treat company property, equipment, and product with care and stewardship
Job Requirements:
· Minimum three (3) years of culinary experience in an upscale, high-volume, or fine dining kitchen
· Flexible availability, including early mornings, days, evenings, weekends, and statutory holidays
· Demonstrated reliability, including consistent attendance and punctuality, and an understanding of how reliability supports team performance and guest satisfaction
· Valid FoodSafe Level 1 certification (FoodSafe Level 2, Occupational First Aid, and WHMIS knowledge considered assets)
· Ability to remain composed, professional, and quality-focused in a fast-paced, high-expectation environment
· Strong understanding of culinary techniques, knife skills, station organization, and timing
· Demonstrated commitment to a welcoming, guest-focused approach through pride in product and teamwork
· Energetic, professional, and team-oriented
· Must be able to lift 30lbs on a regular basis
· Alignment with and commitment to the Inn at Laurel Point’s core values of Excellence, Respect, Curiosity, and Stewardship
Reports To: Head Chef, Restaurant Chef, Banquet Chef
#ilp
Pay: $28.25-$28.75 per hour
Expected hours: No more than 40.0 per week
Work Location: In person
