Cook I

As a Cook I, you will be responsible for food preparation, portion and assembly, and serving of menu items with limited supervision. Your typical duties may include preparing multi-ingredient recipes from raw ingredients using various cooking techniques and established recipes, preparing meals using precooked products utilizing various re-thermalization techniques and ensuring meals are appropriately portioned. You will follow AHS guidelines for quantity and quality controls, food safety standards, and established cleaning and sanitization practices to ensure the cleanliness of cooking equipment and work areas.

Completion of Grade 12 or equivalent. Physically capable to lift food, supplies and equipment up to 46lbs and must be able to push/pull meal carts up to 250lbs. This position requires you to walk and stand on your feet for the duration of your shift. Food Sanitation and Hygiene Certificate or equivalent.

As required.

Journeyman Cook, Red Seal certification or equivalent certificate. Experience with preparing food and beverages for specialized diets. Experience with monitoring waste, auditing, and calculating food cost. Experience with inventory management; receiving deliveries, managing expiry dates and minimizing waste while utilizing “First in- First Out” procedures. Experience in a hospital or long-term care environment. Experience with Commercial Food Service Equipment. WHMIS training.