COOK

COMPASS GROUP CANADA; Mississauga; Hybrid; CAD 22,000 - 30,000; Full time

Job summary

COMPASS GROUP CANADA is seeking a kitchen cook in Mississauga to prepare meals in a high-volume setting. You will follow recipes, ensure safety standards, and uphold quality control.

Responsibilities include operating kitchen equipment, maintaining sanitation, and collaborating with the team to meet schedules and production targets. Training and safety procedures are emphasized.

Qualifications

• Previous cooking experience in a high-volume commercial kitchen is preferred.
• Culinary education or equivalent practical cooking experience is an asset.
• Valid Food Handler Certification is preferred or must be obtained within timeframe.
• Basic understanding of HACCP, critical control points, temperature control, sanitation and cross-contamination prevention.
• Ability to follow standardized recipes, written procedures, production schedules and verbal instructions.
• Ability to use a digital thermometer correctly and understand cooking and cooling temperature requirements.
• Strong attention to detail and ability to complete food safety records accurately, clearly and on time.
• Basic reading, writing and mathematical skills for measuring ingredients and production records.
• Ability to recognize and immediately report food safety deviations, equipment concerns and product-quality issues.
• Ability to stand for extended periods and lift up to 50 lb (23 kg), with assistance when required.

Responsibilities

• Prepare and cook food according to recipes, schedules, and quality standards.
• Operate commercial kitchen equipment safely.
• Follow HACCP, GMP, and workplace safety rules.
• Ensure products reach required cooking temperatures and are properly checked and recorded.
• Label, store, and handle food products properly.
• Maintain cleanliness and sanitation of work areas, tools, and equipment.
• Help reduce waste and report production or product issues.
• Work with team members and support quality and safety checks.
• Complete required training and follow all company procedures.
• Perform other related duties as assigned.

Skills

Follow standardized recipes

Attention to detail

Reading, writing, math for production

Report food safety deviations

Teamwork in fast-paced environment

Education

Culinary education or equivalent experience

Food Handler Certification (preferred or must be obtained)

Job description

Essential Duties and Responsibilities

• Prepare and cook food according to recipes, schedules, and quality standards.
• Operate commercial kitchen equipment safely.
• Follow HACCP, GMP, and all food safety and workplace safety rules.
• Ensure products reach required cooking temperatures and are properly checked and recorded.
• Transfer cooked food to cooling areas promptly and follow proper cooling procedures.
• Monitor and record cooling times and temperatures as required.
• Report any issues with food safety, equipment, or product quality to the Production Manager immediately.
• Follow approved recipes and do not make unauthorized changes.
• Maintain cleanliness and sanitation of work areas, tools, and equipment.
• Label, store, and handle food products properly.
• Help reduce waste and report production or product issues.
• Work with team members and support quality and safety checks.
• Complete required training and follow all company procedures.
• Perform other related duties as assigned.

Qualifications

• Previous cooking experience in a high-volume commercial kitchen, healthcare foodservice, commissary or food-manufacturing environment is preferred.
• Culinary education or equivalent practical cooking experience is an asset.
• Valid Food Handler Certification is preferred or must be obtained within the timeframe established by the company.
• Basic understanding of HACCP, critical control points, temperature control, sanitation and cross-contamination prevention is preferred. Site-specific training will be provided.
• Ability to follow standardized recipes, written procedures, production schedules and verbal instructions.
• Ability to use a digital food thermometer correctly and understand cooking and cooling temperature requirements.
• Strong attention to detail and ability to complete food safety records accurately, clearly and on time.
• Basic reading, writing and mathematical skills necessary for measuring ingredients, calculating quantities and completing production records.
• Ability to recognize and immediately report food safety deviations, equipment concerns and product-quality issues.
• Ability to work effectively in a fast-paced, temperature-controlled production environment, both independently and as part of a team.
• Dependable, punctual and able to manage multiple production tasks while meeting scheduled deadlines.
• Ability to stand for extended periods and perform repetitive bending, reaching, pushing and lifting.
• Ability to safely lift and move ingredients, containers and equipment weighing up to 50 lb (23 kg), with assistance when required.
• Availability to work scheduled shifts, including early mornings, weekends or statutory holidays when operationally required.