1st Cook

Must maintain a high standard of personal appearance and hygiene at all times
- Must have knowledge of volume production, quality and set-up of hot banquet preparation, previous experience in Hot Line for Breakfast, Lunch & dinner.
- Ability to work fast and under pressure
- Ability to complete all assigned prep work
- Maintains product presentations, product quality and cook time standards
- Organizes and maintains the cleanliness of all refrigerators, freezers, food storage areas including proper rotation, labelling and dating of products
- Prepares all menu items according to recipes, plate presentations and specifications
- Practices sanitary and safe food handling at all times
- Cleans and sanitizes the work area before, during and after shift
- Completes assigned daily and weekly cleaning projects
- Responsible for ensuring that in the absence of a manager that all staff under their supervision are participating and producing a quality product in a timely manner using an approved predetermined method in both the hot and cold food production areas of the kitchen
- Must have Foodsafe Certificate
- **Must have Red Seal Certification**:

- Ability to read and write the English language in order to read recipes and communicate with other employees
- Anticipated 30-40 hours per week
- Must be flexible to work any shifts

**Job Types**: Full-time, Permanent

**Salary**: $21.54 per hour

**Benefits**:

- Dental care
- Disability insurance
- Extended health care
- On-site parking
- Vision care

Flexible Language Requirement:

- French not required

Schedule:

- 8 hour shift
- Day shift
- Evening shift
- Weekend availability

Supplemental pay types:

- Overtime pay

COVID-19 considerations:
Mandatory vaccination policy

**Experience**:

- Culinary: 3 years (required)

Licence/Certification:

- Food Safety Certification, Red Seal Certification (required)

Work Location: In person