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MOOSE JAW AND DISTRICT SENIORS ASSOCIATION
TIMOTHY EATON BUILDING
CASUAL COOK
PURPOSE: To assist the cook.
DUTIES: 1. Casual, to take over when the head cook is away and to replace others
For days off and special events
2. Check and date all products.
Assist cook with preparation of meals. Make dessert and
tray them, salad, sandwich bar, make eggs for salad. Keep
tabs on coffee, water, creamers and tea pots
3. Help clean up after meals. Fill and wipe down sandwich
table.
-Fill teas
- Clean grill, stovetop, and shelf above & fryer
- Take out garbage
- Replace if meat or any product is low or empty
4. Every day shared sweep and vacuum kitchen and wash floors.
5. Help get functions ready if kitchen manager is not
present i.e. peel potatoes or prep vegetables.
6. Help with luncheons and banquets when required.
7. On slow days help with cleaning, such as fridges,
cupboards, sinks, shelves when needed.
Tuesday put groceries away.
Strip and clean sandwich bar, cupboards, ovens as
needed
8. Clean as you go. There is a daily cleaning list on take out
container cupboard to be followed.
9. Work on Saturdays and Sundays if required or scheduled
10. All other duties assigned by the kitchen manager.
11. Must have Food Handling Course and WHMIS
Types of Meals/Food Prepared
- All meals
Essential Skills
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
Cook Categories
- Cook (general)
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Food Safe Certificate
Specific Skills
- Organize and manage buffets and banquets
- Maintain inventory and records of food, supplies and equipment
- 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
- Clean kitchen and work areas
Work Setting
- Cafeteria
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Cereals, grains and pulses
- Meat
- Pasta
- Fish
- Seafood
- Pizza
Work Location Information
- Urban area
Security and Safety
- Criminal record check (abstract)
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