On-call Cook

**Position Summary**

To prepare, cook and serve food for school breakfast/lunch programs and special events organized and participated in by Seabird School & Early Childhood Centre as instructed by the principal in accordance with current health, safety and hygiene legislation.

**Success profile**

What does it take to be successful working at Seabird Island? Check out the top traits we’re looking for and see if you have the right mix.
- ** Cultural Practice**: take culturally informed approaches to their day-to-day work.
- **Ethical**: Maintains and promotes individual and organizational integrity and values in conduct of all activities.
- **Flexible/Adaptable**: Maintains effectiveness in varying work environments where circumstances and priorities are changing.
- **Effective Communicator**: Demonstrates open, honest, and respectful written and verbal communication.
- **Social**: Motivated by opportunities to be of service to others and contribute to the progress and wellbeing of society.

**Work that Matters**
Are you looking to start a career where you'll make meaningful connections and contribute to holistic education and instilling a foundation of lifelong learning in young learners? Our team is passionate about supporting thriving students and families.

Seabird Island located 1 kilometer from Agassiz, BC on the beautiful Fraser River, 120 km east of Vancouver.

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**Benefits and perks**
- Access to internal training programs, professional development and skill enhancement,
- Collaboration with an interdisciplinary team
- Casual dress code

**What you’ll do**
- Plan and prepare meals for special events in collaboration with other school cooks as requested by the principal.
- Order food supplies and equipment once they have been pre-approved by Principal/Vice-Principal.
- Prepare updated monthly food menus and submit to Principal for student distribution.
- Supervise and coordinate activities of workers who prepare, cook, serve food, clean premises, and wash dishware.
- Provide a well-balanced nutritional service, considering dietary/allergy needs and specific dietary requests (i.e.: vegetarian/vegan etc.).
- Ensure that the food is ready at the required times and in sufficient quantities.
- Keep daily records of meals served and take inventory of supplies and equipment.
- Prepare a hot breakfast and hot lunch for grades K-7 or 8-12.
- Ensure that the daily menu is communicated to all school staff - including any ingredients that may cause allergic reactions (i.e.: soya, nuts etc.).
- May be required to purchase food items for the school from the designated grocery store.
- Direct activities and supervise students assisting in food preparations.
- Provide such assistance as the principal considers necessary for the supervision of students at the school and at school functions whenever and wherever held, which shall include, but not be limited to, attendance and participation in school activities and the Seabird Island Annual Festival.
- Respect and abide by the line of authority as established by the Employer.
- Ensure compliance with Food Safety and Health & Safety Regulations.
- Ensure that stock is rotated correctly (i.e.: First In, First Out) - to prevent food from becoming out of date. Check expiration dates on a regular basis.
- Check deliveries to ensure that the orders are correct and conform to the necessary quality. Also, to ensure that any errors are reported immediately and rectified.
- Ensure that all food temperature charts are completed daily (delivery, fridge & freezer, core cooking, hot holding, cooling etc.).
- Ensure that food wastage is minimized, and a record kept of all food wastage.
- Maintain a high standard of cleanliness within the kitchen and all dining areas. Ensure that the required disinfection takes place regularly.
- Ensure that a high level of hygiene is always maintained by all staff in the kitchen and that protective clothing is worn.
- May be required to participate in daily meetings with the Principal/Vice Principal/Staff to discuss the requirements for each day.
- Other duties or responsibilities as assigned by your Supervisor, Manager, Director, Executive Director or Chief &
Council.

**What you bring**

**Education**
- High school diploma or GED is required. A certificate in food service/dietary management, culinary arts or a related area is an asset.
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**Skills/Experience**
- 2 years’ experience as a line cook or larger scale kitchen operation.
- Knowledge of good dietary practice and nutritional options.
- Proficiency in the preparation of large quantities of food.
- Knowledge of principles, tools, and techniques of food service management, including planning and purchasing supplies.
- Knowledge of general principles of menu planning, modification of recipes, preparation of foods, and appropriate food cooking temperatures.
- Knowledge of inventory control procedures, procure