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General Kitchen Duties
Short order cooking
Cuisine Specialties
- Aboriginal
- Canadian
Types of Meals/Food Prepared
- All meals
Essential Skills
- Reading text
- Document use
- Numeracy
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Computer use
- Continuous learning
- Significant use of memory
Cook Categories
- Second cook
- First cook
- Cook (general)
- Short order cook
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- 1st Period Apprentice
- 2nd Period Apprentice
- 3rd Period Apprentice
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Cook Trade Certification
- Food Safe Certificate
- Red Seal Certificate
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Plan menus
- Organize and manage buffets and banquets
- Order supplies and equipment
- Manage kitchen finances
- 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 and cook special meals for patients as instructed by dietitian or chef
- 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
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Cereals, grains and pulses
- Bakery goods and desserts
- Hors d'oeuvres
- Meat
- Pasta
- Fish
- Seafood
- Pizza
Security and Safety
- Bondable