Cook / Junior Chef

**Cook / Junior Chef**

**Reports to**: Senior Chef

**Supervises**: Kitchen helpers, dishwasher, volunteers, and other workers in the kitchen during his shift if the senior chef is absent.

**ADVISES**: the senior chef of any operational issues and needs in the kitchen, such as staffing, equipment needs, maintenance or supplies.

**IS INFORMED**: by the senior chef of menus, recipes, orders, and schedules for food production.

**Tasks and Responsibilities**:

- **Cooks and prepares dishes** according to the recipes and instructions of the Senior Chef.
- **Ensures that dishes are ready when needed, **whether hot, refrigerated, or frozen depending on orders for the packing and delivery team.
- **Ensures that dishes are at the appropriate temperature and ready **for safe packing and/or transportations according to the Ontario Regulations for Food Premises.
- **Ensures that all material in freezers, fridges and dry storage are inventoried, labelled, properly stored and disposed of, as necessary.**
- **Ensures that all food safety **requirements and regulations are enforced.
- **Ensures that** **the kitchen o skep clean** including dishes, equipment, and the utensils.
- **Accomplishes, helps with or delegates the following tasks as appropriate**:

- Food preparation: wash, peel, slice chops and otherwise does simple preparations.
- Cleaning: keeps his own station clean, washes dishes and cleans the kitchen as per directions.
- Kitchen Closing and Opening: undertakes opening and closing procedures as directed, such as checking that lights are off, hood and all heating equipment off, taps closed, food stowed away, floors swept and cleaned, counters cleaned and sanitized, food properly stored in refrigerators, freezers and dry good storage, dishwasher is off and the wash-line clean and free, the refuse is taken out, etc.
- Other menial tasks**, **such as cleaning cooking equipment, as directed by the supervisor.
- **Informs the Senior Chef, **of any issues regarding staffing, food safety, equipment health, injury, hazard, and hygiene.
- **Takes immediate action, **in the absence of the senior chef, foreminent emergencies **r**egarding staffing, food safety, equipment, health, injury, hazard and hygiene and contacting any of the executives as needed.

**Required Qualification**:

- Holds a Valid Food Handler Certification at all times.
- Culinary training from a recognized school.
- Professional culinary certification is an asset

**Required technical Skills**:

- Mastery of Safe Food Handling procedures as per the Ontario Ministry of Health, adhering to them, and flagging any issues to the senior chef.
- Ability to control cleanliness of the kitchen including tools, appliances, floors, work surfaces, etc.
- Understands and can help other staff understand when handwashing, wearing of gloves etc. are required.
- Good cooking knife and cooking skills with the stamina required for kitchen duties.
- Knowledge of how to safely use various specialized equipment such as steamers, combi ovens, convection ovens, steam kettles, tilt skillets, flat tops, flash chiller/freezer mixers, grinders, blenders, processors, choppers, slicers, vacuum sealers, dishwasher, etc.
- Understands and can assist staff the step cleaning procedures (cleaning, rinsing, and sanitizing).
- Understands and can assist staff in the principles of contamination and cross contamination, by ensuring that no chemicals, physical debris, or pathogen contaminated comes in contact with the food being prepared.
- Understanding of safety issues in a commercial kitchen, with the potential of cuts, burns, crushing of other injury if equipment is not properly used.
- Follows all employee guidelines governed Occupational Health and Safety Act of Ontario, among which are knowing where safety equipment, first aid kits and fire extinguishers are located

**Attitudes / Behaviors**
- Understand the values and mission of the organization and demonstrate a high level of commitment to them.
- Ability to adapt, learn and be flexible
- Ability to work independently and responsibly
- Flexibility to deal with changing orders and client requests and organizational changes
- Good judgment and work ethic
- Be able to establish and foster good working and interpersonal relationships
- Discretion and respect for confidentiality
- Punctuality, courtesy, reliability, and professionalism
- Empathy, tact, diplomacy, and helpfulness towards all people at work.

**SHIFTS**

We anticipate a morning, afternoon, and week-end shifts. These are to be set and assigned. No night shifts are anticipated.

**Salary**: $19.00-$23.00 per hour

**Benefits**:

- Casual dress

Schedule:

- 8 hour shift
- Day shift
- Every Weekend
- Monday to Friday

Supplemental pay types:

- Overtime pay

Ability to commute/relocate:

- Ottawa, ON: reliably commute or plan to relocate before starting work (required)

**Experience**:

- Cooking: 2 years (preferred)

Licence/Certification:

- Food Handler Certification (