Cook

10-month position

Commences September 2026

Major Responsibilities:

Works with cook manager to prepare meals for large numbers of customers. Operates various kitchen equipment such as slicers, mixers, pressure cookers, ovens, dishwashers, and choppers. Operates cash register and maintains a smooth flow of customers during operational hours. Key responsibilities include:

• Experience cooking meals for more than 50 people
• Working in an industrial kitchen
• Good knowledge of modem cooking utensils, appliances and equipment
• Good knowledge of approved methods of preparing, cooking and baking food in large quantities.
• Good knowledge of kitchen and food preparation sanitation.
• Working knowledge of food values and nutrition.
• Ability to read, understand and follow directions and recipes.
• Ability to direct the work of and get along well with others.
• Ability to manipulate kitchen utensils and equipment.
• Keep food and utensils stocked during service hours.
• Ability to keep basic records and be responsible for money in and out

Minimum Qualifications:

Two years' experience in the preparation of food on a large scale

• Note 1: Study in a college or vocational institute in cooking, food service administration, or a similar field may be substituted for the required experience on a year-for-year basis.
• Note 2: Large scale cooking is the preparation of a variety of meals requiring varying preparation techniques for service of groups of more than 50 people.