Description
SUMMARY OF THE POSITION
Person who prepares, seasons, cooks and portions food; ensures the optimum use of food. She/he may be asked to keep the list of food supplies up-to-date.
SPECIFIC FUNCTIONS
• 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 equipment
• 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.
REQUIREMENTS
Education:
• Diploma of Vocational Studies (DVS) in the professional cooking from a school recognized by the Ministère de l'Éducation, du Loisir et du Sport
OR
• Applicants with a high School Diploma and one (1) year of related experience
• Completed the Food safety training (MAPAQ) or is willing to follow the training.
Knowledge and Abilities:
• Knowledge of food preparation, cooking techniques, and of maintaining a kitchen
• Supervisory capability
• Manual dexterity
• Must be in good health; physical ability to remain standing on feet for a long period.
• Sense of accountability, resourcefulness & vigilance
• Autonomous, flexible and discrete
• Well organized and attentive to detail
• Excellent interpersonal, listening, communication, and teamwork skill.
OTHER
• Available to work a flexible schedule: days, evenings, weekend rotation (as needed)
• This posting represents both kitchen departments: MSDC and Aashukan
• Staff may be assigned to MSDC kitchen, Aashukan, sub-services, or other related departments
• Schedules must be respected, based on operational needs
• Weekend rotation: one weekend on, one weekend off
• Collaboration between departments will be encouraged to deliver the best service to clients.
LANGUAGE
• Fluent in Cree and English.
