cook II

The Salvation Army Canada and Bermuda Territory•Yellowknife, NT

11d•CA$27 - CA$29•Onsite

About The Position

This role is responsible for preparing and serving nutritious meals as outlined on menus in accordance with applicable food service and safety regulations, while maintaining cleanliness and hygiene standards. The role contributes to the broader mission and values of The Salvation Army, upholding standards of service that reflect its spiritual and social commitment to the community.

Requirements

Completion of a high school diploma plus recognized cooking/culinary or related certification.
Food Safe Level 1.
WHMIS Training & Universal Precautions Training.
CPR First Aid (C) and Non-Violent Crisis Intervention Certificate or willingness to obtain.
Two years of prior related experience.
Knowledge and application of food safety standards and sanitation regulations.
Willingness to develop an understanding and support for the mission and purpose of The Salvation Army in Canada and its implications as related to position responsibilities.
Work in compliance with OH&S Act and Regulations and abide by The Salvation Army’s health and safety policies and procedures.
Understanding various dietary needs and restrictions (gluten-free, vegan, vegetarian, allergen-free, etc.) and ability to prepare meals accordingly.
Excellent oral communication and interpersonal skills.
Self-directed, motivated, disciplined and adaptable.
Acute attention to detail is essential for food preparation, cleaning, and safety protocols.
Ability to work collaboratively in a team-oriented environment and to adapt to changing circumstances in a fast-paced kitchen environment.
Demonstrated patience, understanding, and professionalism in all interactions.

Nice To Haves

An alternative level or combination of education and experience may be acceptable.

Responsibilities

Assist in development and implementation of balanced and diverse menus.
Prepare meals in accordance with standardized recipes and specific dietary requirements or restrictions.
Follow safe food handling and food-safe practices at all times during preparation and service.
Utilize a variety of cooking methods, such as boiling, steaming, roasting, baking, grilling, and frying, to produce menu items.
Rotate inventory properly and use food resources efficiently to minimize waste.
Ensure proper food storage, labeling, and sanitation procedures are followed at all times.
Maintain effective communication and cooperation with team members to ensure quality food production and service.
Comply with hazard communication procedures, including the safe use and storage of cleaning chemicals and identification of potential allergens.
Apply safe lifting and carrying techniques to prevent strain or injury.
Maintain cleanliness and sanitation of the kitchen, dining, and storage areas, including waste removal, in accordance with health and safety standards.
Demonstrate high standards of personal hygiene and participate in workplace inspections as required.
Provide direction or guidance to co-workers, students, or volunteers when assigned, particularly in the absence of the Head Cook or Food Services Manager.
Use and enforce proper food storage techniques and proper sanitary procedures.
Assist in food services financial budget maintenance as directed by the supervisor.
Report all kitchen equipment repairs or replacement needs to the supervisor.
Perform other work-related duties as assigned.