Cuisiner/cook - Montréal, Canada - Auberge Transition

Description

JOB SUMMARY:

The Cook reports to the Assistant Manager and works in accordance with the mission and philosophy of Auberge Transition's including shelter policies, provincial regulations, and AT's Code of Ethics.

The Cook establishes the weekly menus, ensures supplies are obtained in advance, prepares, cooks, and serves daily dinners and is responsible for ensuring availability of food and beverages for clients.

The cook maintains a high standard of cleanliness in eating, cooking, and preparation areas. The cook must also ensure that proper food guidelines relating to safety are always respected.


JOB DUTIES:

• Plan the week's menu consisting of 3 dishes nightly 2 weeks in advance. Solicit ideas and preferences from our clients to ensure there needs and preferences are taken into consideration as much as possible.
• Plan healthy snacks or light meals that can be frozen for lunches and weekend meals.
• Prepare grocery and meat order based on the final menu, snacks and light meals and provide it to the maintenance dept weekly.
• Receive, confirm, and put away groceries received weekly.
• Ensure all food items are stored properly and labelled with the date prepared as well as a suggested expiry date.
• Must inspect food storage areas, freezers and refrigerators weekly to ensure they are sanitary and expired food is discarded.
• Must regularly try to avoid food spoilage by planning menu items to use up any excess food items.
• Must be mindful of the budget when selecting menu items.
• Prepare, cook, and serve daily dinners according to the week's selected menu which will consist of 1 vegan dish, 1 pasta dish and 1 meat dish. Exceptions may have to be made based on client's allergies or religious beliefs.
• Ensure availability of food for guests after hours and over the weekends.
• Maintain high standard of cleanliness throughout kitchen, dining, food storage areas and equipment.
• Work with and oversee kitchen volunteers when applicable.
• Some shopping may occur.
• Clean all equipment and cookware used in the preparation of the meals.
• Ensuring residents clean their dishes and that the kitchen and dining areas are sanitized and cleaned before the end of their shift.

QUALIFICATIONS & COMPETENCE:

• Secondary V diploma
• Minimum 5 years cooking experience.
• Experience in institutions or larger food chains or organizations is a definite asset.
• Experience in menu planning and developing order supply lists.
• A solid understanding of basic food handling and safety guidelines a must.
• Ability to work independently or in a team setting and to manage and organize daily workload.
• Demonstrated ability to communicate clearly and effectively, both verbally and in writing
• Bilingual
• Must understand and maintain clientele/worker boundaries.
• Ability to work with disadvantaged and vulnerable clientele in a diverse environment.
• Quick learner and selfmotivated
• Strong physical and mental ability to perform work tasks.
• Must be able to operate job related equipment.

• Criminal Record Clearance

• Vulnerable Sector

Job Types:
Part-time, Permanent

• Hours somewhat flexible. Ideally 12:00 to 7:00pm
• 4 days per week ( 7) hour shifts. Monday to Thursday.

Salary:
$21.52/hr


Ability to Commute:
Montreal


Work Location:
In person.


RÉSUMÉ DU POSTE:

Le cuisinier relève du directeur adjoint et travaille conformément à la mission et à la philosophie de l'Auberge Transition, y compris les politiques en matière de refuge, les réglementations provinciales et le code d'éthique d'AT.

Le cuisinier établit les menus hebdomadaires, s'assure que les approvisionnements sont obtenus à l'avance, prépare, cuisine et sert les dîners quotidiens et est responsable d'assurer la disponibilité de la nourriture et des boissons pour les clients.

Le cuisinier maintient un haut niveau de propreté dans les zones de restauration, de cuisine et de préparation. Le cuisinier doit également s'assurer que les directives alimentaires appropriées relatives à la sécurité sont toujours respectées.


TÂCHES DU POSTE:

• Planifiez le menu de la semaine composé de 3 plats par soir 2 semaines à l'avance. Solliciter des idées et des préférences auprès de nos clients pour garantir que leurs besoins et préférences sont pris en compte autant que possible.
• Prévoyez des collations santé ou des repas légers pouvant être congelés pour les déjeuners et les repas du weekend.
• Préparer les commandes d'épicerie et de viande en fonction du menu final, des collations et des repas légers et les fournir au service d'entretien chaque semaine.
• Recevoir, confirmer et ranger les courses reçues chaque semaine.
• Assurezvous que tous les produits alimentaires sont stockés correctement et étiquetés avec la date de préparation ainsi qu'une date de péremption suggérée.
• Doit inspecter les zones de stockage des aliments, les congélateurs et les réfrigérateurs chaque semaine pour s'assurer q