Position Description
Position: Cook 1
Reports To: Sous Chef / Executive Chef / Company Corporate Chef
General Outline
The Cook 1 is responsible for preparing and cooking hot food according to quality and presentation standards, as directed. All Cooks assist in the preparation and delivery of food both in the kitchen and at off-site events. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.
Requirements of the position:
· Preparation of a variety of hot food including but not limited to:
· Stocks for soups and sauces such as white, brown, demi, chicken, beef, fish, vegetable, meat sauce hollandaise, volute and bechamel
· Soups (Hot and/or cold) including cream, clear and puree
· Clean, prep, and portion/carve a variety of meats, poultry and seafood for different methods of cooking such as grilling, roasting and stir fries
· Wash, peel, cut, chop and seed fruits and vegetables for salads, entrees, sides, garnishes and serving platters for hot and cold buffets
· May assist with the preparation for and assembly of charcutier boards, hot & cold sandwiches, cheese and meat platters, and a variety of desserts
· Monitors, maintains and records hot and cold holding temperatures for prepared foods and related equipment
· Ensure that correct storage conditions for products such as meats, produce, and dairy are adhered to and maintained
· Assists with receiving, checking, and stocking of supplier orders
· Ensures working areas are kept clean and sanitized
· Work as a team member and help other employees with their duties
· Identify any needed stock and inform direct report
- Follows established principles and schedules (daily, weekly, monthly) of sanitation for cleaning
- Complies with occupational health and safety requirements for working safely (lifting, knife safely, wet floor procedures)
Skills and Responsibilities
- Ability to communicate with customers and co-workers effectively and with courtesy and respect; may have basic written tasks
- Ability to follow established procedures, methods and instructions for routine tasks. Work is mainly routine but has some duties or tasks that have some minor complexities that may require a little independent analysis or creativity or solution within a few known alternatives such as preparing components for food products, ensuring safe food handling, identifying food issues, identifying food inventory needs.
- Ability to prioritize own work and work efficiently in order to meet timelines. Must be aware of how own work affects the process or production of others and must work with others to ensure that the plan of the unit is implemented, as well as assuring appropriate input and feedback into planning of the work unit is provided.
- Works as a team member and helps other staff when required
· Ability to work effectively and without error to avoid impacts such as errors related to minimal material and safety of others such as ensuring food safety and handling, ensuring limited food waste; works with limited confidential information
Qualifications
Education
· At least two year’s experience in the preparation and cooking of food
· Current Safe Food Handlers Certificate
· Must be able to read and write English
· Must be able to understand and follow verbal and written instructions
Experience
· Previous experience in food service environments preferred
· Ability to follow directions and complete tasks efficiently
· Understanding of kitchen equipment safety and sanitation procedures
· Demonstrates decision making, problem solving and communication skills
· Understands and follows safety requirements
Working Demands and Conditions
- Works in food services environment
- Required to frequently use unbroken sensory demands for up to 1 hour, uninterrupted each day for using kitchen equipment such as knives, grill, preparing food types
- Must frequently lift weights up to 4.5 kilograms/10 pounds on a daily basis
- Must frequently stand for 2 to 4 hours without a break to prepare food
- Frequent, exposure to potentially hazardous environments including kitchen equipment such as knives, grinders, slicers, deep fryers, floor conditions causing slips, trips and falls
- Frequent exposure to disagreeable working environments including extreme kitchen temperatures, cleaning products
- Works in fast-paced environment
Pay: $23.00 per hour
Benefits:
Experience:
- Cooking: 2 years (preferred)
Licence/Certification:
- Food Handler Certification (preferred)
- Class G Licence (preferred)
Work Location: In person
