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Main Duties:
Prepare and cook menu meals, daily specials, catering orders.
Maintain inventory and records of food, deliveries, supplies and equipment.
Maintain a clean kitchen and work area.
Determine size of food portions, estimate food requirements and costs, monitor and order supplies.
Cuisine Specialties
- Canadian
Types of Meals/Food Prepared
- Short orders
- Lunches
- Dinners
- Breakfasts
- Full course meals
Essential Skills
- Reading text
- Document use
- Writing
- Oral communication
- Working with others
- Problem solving
- Critical thinking
- Job task planning and organizing
- Finding information
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Own transportation
Cook Categories
- Cook (general)
- Short order cook
- Line cook
Specific Skills
- 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
- Wash dishes
Work Setting
- Restaurant
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Bakery goods and desserts
- Meat
- Pasta
- Fish
- Pizza
Work Location Information
- Rural community
Security and Safety
- Bondable