Hospitality Support - Cook - Casual

Job Duties / Qualifications, Skills and Abilities(QSA)

Job Duties Job Duties The main function of the Cook position is to work as a part of a team in support of programming to ensure seamless execution of service through providing various cooking duties, food prep, cleaning, and stocking :

• With guidance, become prepared to offer all types of cold or hot service : short order, a la carte, baking, takeout, curbside pickup, meal prep boxes, quantity batch cooking, cafeteria and banquet service
• Ensure Food Safe conditions are met or exceeded at all times during all touch points
• Track cold holding equipment temperatures; regulate temperature of hot cooking equipment
• Monitor and replenish all foods as required for all services
• Referencing the recipe, ensuring portion size is as stated
• Complete cleaning, sanitizing and washing duties as per cleaning schedules and specifications as per Sask Health
• Record waste, manage leftovers, package and label foods
• Assist in putting away and redistributing stock
• With guidance, regular cleaning maintenance of deep fryers, Rational and holding units
• Ability to multi-task in a fast paced environment; deal with fluctuating priorities
• Communicate equipment issues
• Assist in completion of monthly inventory
• Utilize standardized recipes for service items
• Receiving and Storage of goods, ensuring the appropriate procedure is followed
• Operating all dishwashing equipment, ensuring proper temperatures are maintained
• Close down all equipment daily. Clean and sanitize all work surfaces and dishwashing equipment
• Given specific direction, set up tables for banquet service
• Assist in removal of food and tear down or buffet and service lines
• Monitor holding temperatures of food
• Participate as a team member that accepts personal accountability and holds others accountable
• Communicates with intent at all times a conscious attention to whether the receiver receives and fully understands the communication
• Assist is decorating for theme days, special occasions and promotional activities
• Removal of recycling or garbage
• Maintain wares storage in an organized manner

QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE Specific Accountabilities Duties Required Qualifications, Skills and Abilities (QSA)

• High school diploma or equivalent to about 12 years of formal education
• Minimum of 3 years’ experience cooking in a food service setting
• Safe food handlers Level 1 Certification
• WHMIS Certificate
• Demonstrate a working knowledge of math skills where costing is concerned
• Ability to multi-task in a busy, service orientated operation
• Ability to address minor work place issues that arise in day to day operations and communicate those to supervisor
• Knowledge of basic cooking standards for all types of service quantity batch cooking, short order, a la carte, fine dining and plate / banquet service, cafeteria service, baking
• Knowledge of safe handling of chemicals used in food service setting
• Bondable
• Computer skills knowledge of software becoming prevalent in food services labelling, online ordering, online scheduling, time sheets, etc.
• Knowledgeable about menu products served
• Effective, appropriate and professional communication
• Knowledge of waste management practices
• Excellent communication skills

Desired QSA Required Competencies