Cook

Position Summary

Reporting to the Dean/Designate, Trades & Technical Programs, the Cook is responsible for preparing and cooking the breakfast and lunch menus for regular cafeteria service and other catered functions. The Cook is accountable for the cost-effectiveness of the menus by maintaining established portion sizes, managing waste and monitoring sales and customer preferences. The Cook provides timely and accurate requests to order food and food products to ensure required product is always on hand and that inventory turns over quickly with limited waste.

The Cook maintains high standards of quality and processes that are consistent with the standards and expectations of Professional Cooks and as established by the Professional Cook program faculty.
The Cook is aware of the Mission and Values of North Island College and demonstrates those values in all work activities and interactions. Position Competencies - Job Knowledge
- Judgment
- Teamwork
- Planning & Organization
- Customer Service Excellence
- Communication & Interpersonal Skills Duties & Responsibilities 1. Prepares and cooks breakfast and lunch menus, to the standards of quality required and in adherence of the procedures established.
2. Prepares food products for daily service and catering as required, e.g. storage, handling.
3. Provides excellent customer service to all with whom they engage.
4. Ensures proper cleaning of dishes and equipment at end of each shift and advises the Dean/Designate of any items requiring repair.
5. Ensures a safe and professional working environment by strictly adhering to FoodSafe, WHMIS, and WorkSafeBC regulations and works in compliance with College Health and Safety policies and procedures.
6. Advises program instructors about any unsafe student actions or practices observed in the prevention of unnecessary damage to equipment or tools.
7. Notifies Dean/Designate about customer satisfaction and feedback received.
8. Establishes and maintains positive work relations with instructors, staff and students to support the Professional Cook program and the College as a learning environment. Required Education & Experience 1. Industry recognized certification as a Professional Cook 1 (1-year post-secondary education).
2. Minimum two years’ experience (post certification) of working in a fast-paced kitchen.
3. Food Safe and WHMIS certification.
4. Experience developing, costing, and presenting catering menus and in organizing and planning such activities.
5. Experience cooking for catered events. Required Knowledge Skills & Abilities 1. Demonstrated organizational and time management skills with the ability to plan and prioritize tasks, and efficiently meet customer requirements and deadlines.
2. Capability to work independently and use own initiative to solve immediate problems.
3. Developed interpersonal, communication and service skills, with the demonstrated ability to exercise tact and good judgment.
4. Proficiency in the required skills to ensure quality of work, attention to detail, safety requirements and ongoing knowledge and skills development to meet industry requirements.
5. Basic level in the use of MS Office software (Outlook, Word and Excel); and knowledge of the internet and web-based applications.
6. Physically fit; able to lift and move equipment up to 40 lbs., and able to work standing for extended periods in a fast-paced environment.
7. Knowledge of food costing and menu design and preparation.