Cook, Full Time

COMPASS GROUP CANADA; Toronto; Hybrid; CAD 28,000 - 33,000; Full time

Job summary

Compass Group Canada in Toronto is seeking a Kitchen Prep role to support daily production across entrees, soups, grill items, and sauces. You will perform pre-preparation, measure ingredients, gather supplies, and set up stations to ensure timely service.

You will adhere to menu specs, maintain sanitation and HACCP standards, monitor waste, and keep accurate production logs. A positive team attitude and ability to communicate with chefs and colleagues are essential to delivering quality meals.

Qualifications

• Experience in pre-preparation and cooking support.
• Knowledge of HACCP/QA and sanitation practices.
• Ability to follow recipes and production logs.
• Strong teamwork and communication with kitchen staff.

Responsibilities

• Represent Compass Group Canada in a courteous and professional manner in all interactions.
• Perform pre-preparation tasks and set up stations per Chef de Partie.
• Prepare entrees, soups, grill items, sauces, and gravies per recipes.
• Ensure food safety, proper temperatures, and sanitation.
• Maintain production records and logs; monitor waste and FIFO.
• Communicate ordering needs to chefs.
• Assist anywhere in the kitchen as needed.
• Maintain clean and orderly work areas.

Skills

Customer service

Food safety

Sanitation

Inventory handling

Communication

Job description

The hourly wage rate for this position is $20 to $24 per hour. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Represents Company in a courteous, efficient, and friendly manner in all customer and employee interactions.
• Performs pre-preparation and preparation tasks (measuring, getting supplies, and setting up) assigned by Chef de Partie and/or Sous Chef and prepares product. Primarily involved in pre-preparation of entrees, soups, grill menu items, sauces and gravies or specific station and internal program guidelines
• Adheres to menu specifications and standardized recipes, assembling ingredients for the quantities required.
• Ensures safe and sanitary practices are adhered to in accordance with company and facility policies. Ensures that all food is served in the right condition, at the right temperature and at the right time.
• Ensures that enough products have been prepared for the day. Replenishes supplies as needed
• Monitors and is conscious of all waste throughout each shift
• Maintains good portion control in accordance to production sheets
• Maintains proper food production records. Ensure that all prepared products are correctly recorded on production records and appropriate logs.
• Communicate and any ordering needs to chef de partie or sous chef
• Always maintains proper service appearance and etiquette
• Maintains established food rotations in all areas (stock room, fridge, freezer) in order to minimize spoilage and waste and practices FIFO
• Reports damaged and/or inoperable equipment and fixtures to unit manager.
• Performs other work-related duties as assigned by management. Assist anywhere else in the kitchen during production as needed.
• Ability to interact with co-workers in order to assure compliance with company service standards, and company inventory and property control procedures.
• Must have sufficient mobility to perform assigned tasks within production and service time frames established for the job.
• Responsible to follow HACCP/QA standards for food preparation. Maintains all H&S and QA records, such as production logs, hot and cold temp logs, cooling logs, receiving logs, cleaning logs
• Follows principles of sanitation and safety in handling food and equipment. Maintains all work areas to ensure that they are clean and orderly.
• Required to perform cleaning duties. Responsible for the cleaning of own station before during and after service
• Ensures that follow Compass Group Canada Quality Assurance Policies and procedures as well and Public Health Policies on food handling, cleaning and sanitation at all times.