Cook I

2 weeks ago

Calgary, Canada Alberta Health Services Full time

Your Opportunity:
Description:
As a Cook I, you will be responsible for food preparation, portion and assembly, and serving of menu items with limited supervision. Your typical duties may include preparing multi-ingredient recipes from raw ingredients using various cooking techniques and established recipes, preparing meals using precooked products utilizing various re-thermalization techniques and ensuring meals are appropriately portioned. You will follow AHS guidelines for quantity and quality controls, food safety standards, and established cleaning and sanitization practices to ensure the cleanliness of cooking equipment and work areas.
- **Acute Care Alberta**:N
- ** Primary Care Alberta**:N
- ** Recovery Alberta**:N
- ** Classification**:Cook I
- ** Union**:AUPE GSS
- ** Unit and Program**:Patient Food Services
- ** Primary Location**:Foothills Medical Centre
- ** Location Details**:As Per Location
- ** Multi-Site**:Not Applicable
- ** FTE**:0.80
- ** Posting End Date**:25-APR-2025
- ** Temporary Employee Class**:Temp P/T Benefits
- ** Date Available**:05-MAY-2025
- ** Temporary End Date**:31-DEC-2025
- ** Hours per Shift**:7.75
- ** Length of Shift in weeks**:6
- ** Shifts per cycle**:24
- ** Shift Pattern**:Days, Evenings, Weekends
- ** Days Off**:As Per Rotation
- ** Minimum Salary**:$23.55
- ** Maximum Salary**:$25.90
- ** Vehicle Requirement**:Not Applicable

**Required Qualifications**:
Completion of Grade 12 or equivalent. Physically capable to lift food, supplies and equipment up to 46lbs and must be able to push/pull meal carts up to 250lbs. This position requires you to walk and stand on your feet for the duration of your shift. Food Sanitation and Hygiene Certificate or equivalent.

**Additional Required Qualifications**:
As required.

**Preferred Qualifications**:
Journeyman Cook, Red Seal certification or equivalent certificate. Experience with preparing food and beverages for specialized diets. Experience with monitoring waste, auditing, and calculating food cost. Experience with inventory management; receiving deliveries, managing expiry dates and minimizing waste while utilizing “First in
- First Out” procedures. Experience in a hospital or long-term care environment. Experience with Commercial Food Service Equipment. WHMIS training.

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