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- Keep inventory of the food.
- Develops the menus offered in the institution with the cooperation of the resource persons assigned to this purpose.
- Supplies the institution's kitchen with food from the suppliers and makes the required purchasing requisitions.
- Receives, checks and sees the storage of the merchandise while performing a quality check upon reception.
- Limits the costs and takes into account the food production surplus when developing the menus.
- Adapts the various recipes to standardized them.
- Gets certain foods prepared by the cook helper.
- Prepares the food by carrying out of the preparation, mix of ingredients and cooking the foods according to the recipes cooking techniques and the rules of hygiene.
- Ensures the proper operation of the equipments.
- Ensure proper functioning of all kitchen's operations.
- Provides good ''customer service'' to all users and other staff, in order to foster organizational functioning and, indirectly, quality services to the population.
- Respects the practices, conduct, confidentiality and ethics expected of employees towards users, visitors and other employees.
- Carries out other tasks usually assigned to a Cook upon the request of his/her supervisor.
- DEP in Cooking.
COOK (Recall List) - montréal, Canada - Cree Board of Health and Social Services of James Bay (CBHSSJB)
Description
SUMMARY OF THE POSITION Person who prepares, seasons, cooks and portions food. She/he ensures the optimum use of perishables goods. SPECIFIC FUNCTIONSOr
Experience:
One year of relevant experience
Knowledge and Abilities:
Knowledge of food preparation, cooking techniques, and maintaining a kitchen;Must be in good health: physical capability to lift, pull and push heavy loads;Physical capability to remain standing on feet for long period;Must respect cleanliness;Excellent interpersonal and listening communication; Well organized;Must be able to work in a team
Language:
Fluent in Cree and English;Fluency in French is an asset.