Cook I - Mission Memorial Hospital

Fraser Health•Mission, BC

7d•$29 - $29•Onsite

About The Position

Prepares assigned food items by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, retherming and baking under the direction of Manager, Food Services, or designate.

Requirements

Graduation from a recognized 12-month program in cooking or an equivalent combination of education, training and experience.
Current Food Safe 1 certificate or equivalent.
Ability to communicate effectively both verbally and in writing.
Ability to deal with others effectively.
Physical ability to carry out the duties of the position.
Ability to organize work.
Ability to operate related equipment.

Responsibilities

Reviews production sheets and prepares assigned food and therapeutic diet items by following established menus, recipes and quantity quotas. Determines ingredients and quantities of ingredients required, and assembles ingredients and equipment required for cooking.
Participates in the preparation of daily cooking schedule by ensuring adherence to established departmental standards.
Cooks or rethermalizes assigned food items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling and baking. Carves food items such as meat and poultry by following standard recipes and established procedures.
Prepares food items such as vegetables, fruits and sandwich fillings by slicing, dicing, grating and mixing.
Assembles Cook Chill products for tray line according to menu and tally requirements. Ensures ready food is packaged, labelled and portioned by checking accuracy of weights and labels.
Tests food items and final product for palatability, consistency and temperature. Follows up with Manager, or designate, if any recipe modifications are required.
Controls portioning of food items to ensure recipe yield meets assigned quantity quotas.
Maintains established food rotations in storage in order to minimize spoilage and waste.
Assigns tasks to designated Food Service Workers as required.
Ensures leftover food properly labeled and stored.
Cleans equipment and work area using appropriate cleaning agents in accordance with established policies and procedures.
Prepares, portions and serves food items for designated individuals or areas as required.
Performs other related duties as assigned.