Job Order Detail

Description

Summary of Duties:
Reporting to the Executive Chef or designate and under the close supervision of a senior cook, the Cook I is responsible for the routine preparation and presentation of both hot and cold foods such as entre's, soups, sauces, pastries and any other menu items in accordance with set quality standards. The Cook 1 is typically the entry and training level position. This position also assists in the cleaning of kitchen area and general maintenance of equipment and inventory control.

Candidates will be assessed on the following information;

Education and Experience:
-Grade 12 education is preferred with completion of a recognized course in cooking or a combination of relevant education, training and experience.
-Must have a valid Safe Food Handling Certification.
-Two to Three years experience in a restaurant/hotel kitchen operation.
-Demonstrated experience in the preparation and presentation of hot/cold food, desserts and buffet displays is preferred.