Cook I
1 month ago
Your Opportunity:
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.
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.
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:Food Safe Certificate or equivalent. Experience in operating a computer (Microsoft Office programs or other computer programs).Recent valid Criminal Record Check (produced within the past 90 days).Able to provide two work-related references from a direct report or manager.
Preferred Qualifications:Food/Customer service experience.Experience in inventory management; receiving deliveries, managing expiry dates & minimizing waste, utilizing “First In First Out”.Experience in a hospital or long-term care environment.Experience with Industrial Food Service Equipment.WHIMIS training.
