- With guidance, become prepared to offer all types of cold or hot service: short order, a la carte, baking, takeout, curbside pickup, meal prep boxes, quantity batch cooking, cafeteria and banquet service
- Ensure Food Safe conditions are met or exceeded at all times during all touch points
- Track cold holding equipment temperatures; regulate temperature of hot cooking equipment
- Monitor and replenish all foods as required for all services
- Referencing the recipe, ensuring portion size is as stated
- Complete cleaning, sanitizing and washing duties as per cleaning schedules and specifications as per Sask Health
- Record waste, manage leftovers, package and label foods
- Assist in putting away and redistributing stock
- With guidance, regular cleaning maintenance of deep fryers, Rational and holding units
- Ability to multi-task in a fast paced environment; deal with fluctuating priorities
- Communicate equipment issues
- Assist in completion of monthly inventory
- Utilize standardized recipes for service items
- Receiving and Storage of goods, ensuring the appropriate procedure is followed
- Operating all dishwashing equipment, ensuring proper temperatures are maintained
- Close down all equipment daily. Clean and sanitize all work surfaces and dishwashing equipment
- Given specific direction, set up tables for banquet service
- Assist in removal of food and tear down or buffet and service lines
- Monitor holding temperatures of food
- Participate as a team member that accepts personal accountability and holds others accountable
- Communicates with intent at all times – a conscious attention to whether the receiver receives and fully understands the communication
- Assist is decorating for theme days, special occasions and promotional activities
- Removal of recycling or garbage
- Maintain wares storage in an organized manner QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE Specific Accountabilities Duties Required Qualifications, Skills and Abilities (QSA)
- High school diploma or equivalent to about 12 years of formal education
- Minimum of 3 years' experience cooking in a food service setting
- Safe food handlers Level 1 Certification
- WHMIS Certificate
- Demonstrate a working knowledge of math skills where costing is concerned
- Ability to multi-task in a busy, service orientated operation
- Ability to address minor work place issues that arise in day to day operations and communicate those to supervisor
- Knowledge of basic cooking standards for all types of service – quantity batch cooking, short order, a la carte, fine dining and plate / banquet service, cafeteria service, baking
- Knowledge of safe handling of chemicals used in food service setting
- Bondable
- Computer skills – knowledge of software becoming prevalent in food services – labelling, online ordering, online scheduling, time sheets, etc.
- Knowledgeable about menu products served
- Effective, appropriate and professional communication
- Knowledge of waste management practices
- Excellent communication skills Desired QSA Required Competencies
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Hospitality Support - Saskatchewan, Canada - Saskatchewan Polytechnic
Description
Job Duties/Qualifications, Skills and Abilities(QSA)
Job Duties Job Duties The main function of the Cook position is to work as a part of a team in support of programming to ensure seamless execution of service through providing various cooking duties, food prep, cleaning, and stocking:
