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Duties & Responsibilities:
Responsible for all aspects relative to food
services including preparation, menu planning,
purchasing, cooking, general supervision of food
services, cleaning and maintenance of kitchen and
dining area and light housekeeping duties of the
facility.
Ensures that food purchases are within the budget
guidelines established by the administration.
Responsibility for food purchases are of high
quality and purchased at an economical cost.
Cook is responsible to complete a monthly supply
inventory.
Qualifications:
Completed certificate from a recognized technical
institution in commercial cooking and or minimum
of 2 years experience directly related to
commercial cooking/institutional food preparation
Good interpersonal communication skills
Demonstrated skills in ability to work as part of
a team
A commitment to personal wellness and evidence of
adherence to a healthy lifestyle
Must undergo a Federal record search
Knowledge of First Nation language and culture,
and asset
Valid St. Johns First Aid and C.P.R. certificate
valid Saskatchewan drivers license
Cuisine Specialties
- Canadian
Essential Skills
- Document use
- Computer use
Cook Categories
- Cook (general)