Certified Cook I (2025-9474)

Description

• Completes all required mandatory training/education.
• In the absence of the Dining Services Manager/Dining Services Supervisor, purchasing of food and supplies for the department as per established company procedures.
• Responsible for completion of food temperature checks and proper documentation as assigned.
• Assists with directing and training staff involved with food preparation and service. Supervises the meal preparation during the absence of the Dining Services Manager/Dining Services Supervisor.
• Keeps the Dining Service Manager informed of any staff member performance.
• Participates in and adheres to continuous quality improvement standards.
• Complies with the Occupational Health and Safety Act, Workplace Safety and Insurance Act, and Workplace Hazardous Material Information System/Globally Harmonized System. This includes recognizing health and safety hazards, reporting incidents, fulfilling responsibilities under the applicable legislation, as well as participating in in-services and fire drills. Participates in the ongoing Fire Prevention, and Pest Control programs and any other programs as required.
• Complies with all corporate policies and procedures.
• Maintains the cleanliness of the food preparation area and kitchen equipment.
• Responsible for cooking and preparing food for residents and guests and plating meals in accordance with sanitation and safety regulations, the planned menu, and methods best suited for the nutritional quality and appearance of the food. Ensures dietary restrictions are being adhered to.
• Responsible for receiving and putting away orders, as well as inventory control of ingredients to ensure necessary products are available to residents.
• Complies with infection control processes and protocols as directed, e.g. outbreak management.
• Maintains effective communication, both written and verbal with co-workers, residents and guests including addressing resident concerns during dining service. Uses the appropriate lines of communication with supervisory staff.
• Prepares snack trays for daily functions.
• Assists in forecasting food production requirements and plans for effective utilization of left-over bulk foods. Follows consistent portion control during meal service.

Requirements

• Must be familiar with computerized on-line ordering systems.
• Strong knife and preparation skills as well as fundamental baking skills.
• Minimum of grade 12 education required.
• Must be capable of working in a fast-paced environment.
• Graduate of a recognized college food preparation program is required and Certified Red Seal certificate. Must have a valid regional food handler’s certificate.
• Minimum 2 years’ experience in with large volume food cooking, preparation, and plating techniques.
• Must be able to communicate effectively, both written and verbally, in the English language.
• Dependable, responsible and an ability to work well with others in a team environment and independently. Demonstrates a positive attitude necessary to meet the goals and standards of the residence.

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance