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Cook
1 week ago
SUMMARY OF POSITION:
Reporting to the Food Services Manager, Chef, Lead Cook, or Cook 2, the Cook is responsible for the daily production, delivery and service of items from a designated menu, maintenance of a safe sanitary workplace, and participating in the smooth operation of the department.
RESPONSIBILITIES:
Include but not limited to:
- Responsible for the production, delivery and service of assigned menu items using
- Ensures the proper preparation, delivery and storage of food to ensure safety of residents, guests and the public. Performs audits testing the palatability and temperature of foods
- Maintains established food rotations in storage in order to minimize spoilage and waste.
- Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.
- Assists the Food Services Manager/Chef/Lead Cook in the organization and evaluation of Food Services to ensure a high standard of Food Services by providing constructive suggestions and feedback.
- Promotes and maintains positive communication and relationships among management,
- In the absence of the Food Services Manager/Chef/Lead Cook, or Cook 2 the Cook, is
direction of staff, interdepartmental communications, and emergencies.
- Perform all other duties as required.
QUALIFICATIONS:
- Grade 12 or equivalent.
- Any combination of education and experience that provides the required knowledge, skills and abilities. Culinary or Apprenticeship program an asset.
- Minimum of two (2) years culinary experience in hotels, restaurants, or institutions.
- Food Safe Level 2 Certificate.
- Serving it Right Certificate an asset.
- WHMIS
- Knowledge and experience with cooking, butchery, baking, kitchen equipment and
- Good working knowledge of accepted sanitation standards.
- Some supervisory experience preferred.
- All successful applicants must pass the vulnerable sector Criminal Record Check
SKILLS AND ABILITIES:
- Physical ability to carry out the duties of the position (i.e. extensive standing for long periods) and operate related equipment.
- Demonstrate good planning and organizational skills.
- Ability to work independently and follow instructions with mínimal supervision
- Ability to read and write the English language in order to function appropriately within a kitchen environment
- Ability to demonstrate tact, diplomacy, empathy and patience when working with staff and residents.
- Ability to handle multiple tasks at one time.
- Basic mathematical skills necessary to understand recipes, measurements and portion sizes.
- Sufficient manual dexterity of and in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
- Ability to grasp, lift and/or carry 50 lbs repetitively.
- Must be free of allergies and conditions, which may be aggravated by working with cleaners, detergents and work related substances.
Job Type:
Casual
Salary:
$21.68-$23.93 per hour
Schedule:
- 8 hour shift
- Day shift
Ability to commute/relocate:
- Vancouver, BC: reliably commute or plan to relocate before starting work (required)
Application question(s):
- Do you have Food Safe Level 2 Certificate?
- Do you have Serving it Right Certificate?
- Do you have WHMIS?
- Have you graduated grade 12?
- Do you have Knowledge and experience with cooking, butchery, baking, kitchen equipment and machines?
- As a condition of employment, it is required that all staff are vaccinated against covid19, are you fully vaccinated?
Experience:
- Cooking: 2 years (preferred)
Work Location:
In person
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