Line Cook

6 months ago

Burlington, Canada Laureate College Full time

Laureate College (Burlington Campus), located in Waterdown community, is an Ontario private school that offers Ontario Secondary School Diploma (OSSD) program, high school credit courses and small class sizes to students who wish to achieve high academic standing. Our goal is to ensure the success of every student through interactive learning, peer collaboration, and differentiated instruction.

Under the direction of the Coordinator of Food Services, cooks must be able to follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Also, they should be experienced in using various ingredients and equipped with high cooking techniques. Besides, cooks are responsible for assisting the coordinator to run the kitchen smoothly and effectively. They also assist to keep track of kitchen inventory and promote food safety. They maintain cleanliness and orders and ensure their workplace is compliant with local safety standards.

**Specific Responsibilities**:
Food Preparation and Production
- Preparation and production of all meals and catering services as listed on a four-week menu including therapeutic diets and menu alternatives.
- Set up workstations with all needed ingredients and cooking equipment.
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
- Ensures product temperature controls are met and maintained for quality and safety.
- Ensures deliveries are stored in their proper place and in a timely manner.
- Assist in the menu planning and recipe development that comply with company policy.
- Provide feedback and input on the menu for adjustment and revision.
- Ensure that any changes to the menu are approved by the Coordinator of Services.

Cleaning and Sanitization
- Adhere to cleaning schedules as assigned.
- Prepares all stations and ensures the kitchen is clean and ready for the next shift.
- Ensures all kitchen areas are kept organized and clean, including stove, ovens, storage shelves, hallways, work surfaces, walk-ins, refrigerators and coolers.
- Ensure that dietary staff demonstrate sanitation, safety and infection control procedures.

Inventory Maintenance
- Ensures that inventory of supplies is completed regularly, and items required are in-stock.
- Communicate clearly if any kitchen or menu items are running low and need to be ordered.
- Estimate daily or weekly needs of food and supplies and communicate needs to the Coordinator of Food Services.

Others
- On call in case of other staff’s annual leave, sick leave or shortage of staff.
- Attend departmental staff meetings as required.
- Perform other tasks as requested by the Coordinator.

**Qualifications**
- Minimum certification of Cook Level 1
- A minimum of 5 years of experience as a Cook in a fast-paced, high-volume kitchen operation is required, and a minimum of 1-year experience in quantity cooking in a health organization.
- Knowledge of Canada’s Food Guide, basic LTC nutritional requirements and infection control.
- Certain knowledge of nutrition, geriatrics, etc.
- Ability to follow all sanitation procedures.
- Experience working in a kitchen with a diverse workforce preferred.
- Must be organized and a real multi-tasker.
- Must have a strong sense of urgency and “getting things done.”
- Excellent interpersonal, communication and organizational ability in working with other team members.
- Reliable, committed and with high business ethics.
- Own vehicle for transportation.

**Job Type**: Part-time

Pay: $18.00-$23.00 per hour

**Benefits**:

- Dental care
- Extended health care

Schedule:

- 8 hour shift
- Day shift
- Evening shift

Work Location: In person

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