Cook II

Fraser Health; Abbotsford; On-site; CAD 33,777 - 48,107; Full time

Job summary

Fraser Health is looking for a Cook in Abbotsford, Canada. The Cook will prepare food items according to established menus and dietary needs while ensuring safety and sanitation. Responsibilities include managing food supply needs, training staff, and preparing therapeutic diets.

Applicants should have completed a recognized cooking program and possess Food Safe Level 1 certification. The role requires effective communication skills and physical ability to perform cooking tasks.

Qualifications

• Graduation from a recognized 12 month cooking program.
• 1 year's recent, related experience or equivalent combination of education and experience.
• Food Safe Level 1 certification required.

Responsibilities

• Prepare assigned food items by various cooking methods.
• Plan daily cooking schedule to minimize time between cooking and serving.
• Estimate food supply requirements based on dietary needs.
• Prepare therapeutic diet items and manage food rotations.
• Supervise and train Cook I and other designated staff.

Skills

Effective communication

Ability to deal with others

Work organization

Equipment operation

Physical ability to perform duties

Education

12 month program in cooking

Food Safe Level 1 certification

Job description

Salary

The salary range for this position is CAD $29.72 - $29.72 / hour

Detailed Overview

The Cook prepares assigned food items for daily and inventory requirements by following established menus, recipes, quantity quotas and food production sheets. Tests and adjusts food items for palatability. Ensures ready food inventory items are accurately packaged, labeled and stored and performs administrative duties in a kitchen providing under 200 meals a day.

Responsibilities

1. Prepares assigned food items by methods such as heating, reheating, boiling, frying, grilling, steaming, baking, whipping and deep fat frying to meet daily and inventory requirements. Evaluates final product for palatability, consistency, temperature and adjusts as necessary.
2. Plans daily cooking schedule to minimize time between completion of cooking and serving. Ensures food items are served according to established standards.
3. Estimates food supply requirements based on nutritional and therapeutic dietary needs. Orders and receives supplies as required. Resolves discrepancies with suppliers.
4. Prepares therapeutic diet items according to production needs.
5. Carves meat and poultry to ensure recipe yield and appropriate portion sizes.
6. Prepares, portions and pans food items to ensure recipe yield meets assigned quantity quotas.
7. Maintains established food rotations in storage to minimize spoilage and waste and ensures leftover food is properly labeled and stored.
8. Requisitions and receives stock and supplies from internal and external suppliers, stores and refrigerates as required.
9. Ensures ready food is packaged, labeled and portioned correctly by checking accuracy of weights and labels.
10. Prepares salad and sandwich items and cold plates.
11. Provides work direction to Cooks I and other designated staff, including orientation and training.
12. Estimates food requirements according to nutritional and therapeutic needs and ensures safety and sanitation practices and policies are adhered to.
13. Performs other related duties as assigned.

Qualifications

Education and Experience

Graduation from a recognized 12 month program in cooking plus one year's recent, related experience or an equivalent combination of education, training and experience.

Food Safe Level 1 certification

Skills and Abilities

• Ability to deal with others effectively.
• Ability to communicate effectively both verbally and in writing.
• Physical ability to carry out the duties of the position.
• Ability to organize work.
• Ability to operate related equipment.