Job Description

Preparation and production of all meals and catering services as listed on a four-week menu including therapeutic diets and menu alternatives. Set up workstations with all needed ingredients and cooking equipment. Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) Ensures product temperature controls are met and maintained for quality and safety. Ensures deliveries are stored in their proper place and in a timely manner. Assist in the menu planning and recipe development that comply with company policy. Provide feedback and input on the menu for adjustment and revision. Ensure that any changes to the menu are approved by the Coordinator of Services. Adhere to cleaning schedules as assigned. Prepares all stations and ensures the kitchen is clean and ready for the next shift. Ensures all kitchen areas are kept organized and clean, including stove, ovens, storage shelves, hallways, work surfaces, walk-ins, refrigerators and coolers. Ensure that dietary staff demonstrate sanitation, safety and infection control procedures. Ensures that inventory of supplies is completed regularly, and items required are in-stock. Communicate clearly if any kitchen or menu items are running low and need to be ordered. Estimate daily or weekly needs of food and supplies and communicate needs to the Coordinator of Food Services. On call in case of other staff's annual leave, sick leave or shortage of staff. Attend departmental staff meetings as required. Perform other tasks as requested by the Coordinator.

Qualifications

Minimum certification of Cook Level 1 A minimum of 5 years of experience as a Cook in a fast-paced, high-volume kitchen operation is required, and a minimum of 1-year experience in quantity cooking in a health organization. Knowledge of Canada's Food Guide, basic LTC nutritional requirements and infection control. Certain knowledge of nutrition, geriatrics, etc. Ability to follow all sanitation procedures. Experience working in a kitchen with a diverse workforce preferred. Must be organized and a real multi-tasker. Must have a strong sense of urgency and "getting things done." Excellent interpersonal, communication and organizational ability in working with other team members. Reliable, committed and with high business ethics.

Summary

As a Line Cook/Prep Cook, you will be essential in delivering high-quality meals and maintaining kitchen efficiency. Reporting to the Head Chef, your core skills in food preparation, cooking, and food safety will ensure that all dishes meet our school's standards. Your experience in the food industry and sanitation practices will contribute to a clean and organized kitchen environment. Additionally, your ability to work collaboratively with the kitchen team will enhance our service quality and customer satisfaction. Join us to be a vital part of our culinary team in a fast-paced setting.

Part-time: 2 days/week

Full-time: 3 or 4 days / week

Work hours: 8AM-5:30PM

Job Types: Full-time, Part-time

Pay: $23.00-$25.00 per hour

Experience:

Cooking: 1 year (required) Kitchen experience: 1 year (required) Food handling: 1 year (required)
Work Location: In person