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A. Follow and maintain all HACCP food safety and physical safety
B. Oversee Sanitization and cleaning of kitchen
C. Ensure all production records and HACCP sheets are being filled out and that HACCP is being followed
D. Cook meals
E. Lead production on scheduled days when instructed by Chef
F. Lead salad/deli/set-up on scheduled days when instructed by Chef
G. Performs other duties as assigned within capabilities.
H. Must be able to lift, bend and move without restriction
I. Uniform must be worn at all time (Sodexo will supply)
J. Shoes must be food safe approved
Types of Meals/Food Prepared
- All meals
Essential Skills
- Reading text
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Finding information
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Own transportation
- Own vehicle
- Valid driver's licence
- Public transportation is not available
Cook Categories
- Third cook
- Cook (general)
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Food Safe Certificate
Specific Skills
- Inspect kitchens and food service areas
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- School
- Cafeteria
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Meat
- Pasta
- Pizza
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