Posted 16 days ago
Cook Part Time, Banquets and Catering
@ Levy
Winnipeg, Manitoba
Overview
Levy is hiring a part-time Cook for banquets and catering, working as a Third Cook under the Chef and Sous Chef. The work covers food preparation, plating and stocking to the kitchen's quality and hygiene standards in a fast-paced environment.
Responsibilities:
- Prepare food for service, including chopping, butchering and sauces
- Follow recipes and portion food using scales and measurements
- Plate menu items under the direction of experienced cooks and chefs
- Keep the station clean and stock inventory appropriately
Requirements summary:
- Entry-level culinary role
- Ability to work in a fast-paced environment
- Adherence to safety regulations and safe work practices
- Ability to build positive relationships with co-workers and visitors
Tools & skills
Source and dates
Employer career site / ATS feed · ultipro
- Employer posting date
- 2026-10-21
- First seen by our source
- 2026-10-21
- Source record updated
- 2026-10-30
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Entry level |
| Department | Food & beverage |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen |
| Position | Mostly standing |
| Physical demands | physical moderate · computer none |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Levy
| Field | Value |
|---|---|
| Open jobs on Jobsy | 83 |
POSITION OBJECTIVE
Reporting to the Chef, Sous Chef, and Chef de Partie, as a Third Cook, your main objective is to prepare and present menu items as set out by the Chef, ensuring safety, hygiene, and cleanliness in all aspects of your work. A Third Cook is an entry-level development culinary role, responsible for the preparation and presentation of menu items set out by the Chef. You will collaborate with the kitchen team to handle the demands of our fast-paced environment, all while maintaining our high standards of quality.
KEY ACCOUNTABILITIES
Food Preparation · Prepare food for service (e.g. chopping vegetables, butchering meat, preparing sauces). · Ensure the proper use of scales and measurements in all recipes, portioning, and food production. · Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. · Follow any and all recipes as they apply to any food products that you prepare, as determined by the Chef. · Participate in plating of designated food service areas to maintain the best quality presentation under the direction of more experienced line cooks and chefs. · Ensure that food comes out simultaneously in high quality and in a timely fashion. · Clean up the station and take care of leftover food. · Stock inventory appropriately. · Identify situations that compromise Park Hospitality's culinary standards and report to the Chef. |
General Duties · Adhere to and comply with all Park Hospitality policies, safety regulations and safe work practices that will ensure a safe work environment. · Maintain a professional image while working and provide extraordinary experiences to our park visitors while performing daily work activities. · Demonstrate the ability to establish and maintain positive relationships with co-workers, volunteers, and visitors. · Demonstrate a commitment to the principles of equity and diversity, and proven ability to work effectively with a diverse population. · Perform other related duties and responsibilities as required. |
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