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Job Description:
- Cooks prepare and cook a wide variety of foods.
Job Duties and Responsibilities:
- Prepare and cook individual dishes and foods
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare dishes for customers with food allergies or intolerance
- Inspect kitchens and food service areas
- Maintain inventory and records of foods, supplies and equipment, order supplies
- Work with specialized cooking equipment
- Maintain a clean kitchen and work area
- Oversee kitchen operations
Benefits:
- Provincial health benefits
- Accomodations provided if needed
Types of Meals/Food Prepared
- Lunches
- Dinners
- Breakfasts
- Full course meals
- Buffet
Essential Skills
- Oral communication
- Working with others
- Job task planning and organizing
- Continuous learning
Cook Categories
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Not required
Specific Skills
- Supervise kitchen staff and helpers
- Order supplies and equipment
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
Work Setting
- Restaurant
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Meat
- Pasta
- Fish
- Pizza
Work Location Information
- Room and board provided
- Rural community
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