Cook

The Salvation Army Canada and Bermuda Territory•Calgary, AB

12d•Onsite

About The Position

This position provides preparation and serving of nutritious meals as outlined on menus of the day in accordance with applicable food service and safety regulations.

Requirements

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.
Completion of a formal post-secondary program of one academic year.
Red Seal Certification Required (food services certification & food handling certification).
Food Safe Level 1.
Occupational First Aid Level 1 Certification.
WHMIS Training & Universal Precautions Training.
Online New Hire Health and Safety Courses.
Other training as required by contract or The Salvation Army.
Satisfactory Police Information Check (PIC) with Vulnerable Sector Clearance.
Satisfactory Child Intervention Check Clearance.
One year of experience cooking in an industrial kitchen.
Knowledge about food preparation and is familiar with kitchen equipment.
Fluent in spoken and written English.
Excellent team and interpersonal skills.
Valid Driver’s License and clean driver’s abstract (may be required for some positions).
Background check consent and a clear vulnerable sector screening.
Completion of our online Armatus Abuse Training and required Health and Safety training.
Able to handle physical demands, which include lifting/carrying items up to 30 pounds.
Has the ability to stand for extended periods of time.
Attentive listening (empathy to guests/volunteers/co-workers).
Ability to give directions.
Frequent attention to the preparation of food, reading recipes, adhering to safety procedures and regulations and keeping track of what supplies are needed before running out.

Nice To Haves

Food Safe Level 2 will be considered as an asset.
Immunization for Hepatitis B and vaccination against Tuberculosis and flu are suggested.
Non-Violent Crisis Intervention training.
Immunization for Hepatitis B and vaccination against Tuberculosis are suggested.

Responsibilities

Prepares and serves nutritious meals to guests following Canada’s Food Guide and the Dietician-approved menu.
Ensures Food-Safe practices are always followed in food preparation and service.
May use a wide range of cookery methods to produce a range of menu items, including boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill and shallow fry.
In collaboration with Head Cook or Manager, ensures inventory is rotated every three days.
Checks and records the temperature of food items and takes into consideration the amount of time they have been in the danger zone.
Ensures items stored in the refrigerator and freezers are labelled, dated, covered properly and placed on the appropriate shelf.
Takes the temperature of prepared foods before service and records the same.
Decides on the appropriate, creative, and efficient use of food to minimize wastage.
Prepares and sequences the timing of food and preparation of tasks.
Ensures menu deviations are recorded on the substitution chart provided.
May assist with recording monthly and quarterly statistics for meal numbers and volunteer hours, ensuring volunteers keep time sheets up to date.
Participates in scheduled job-related training as required.
May clean all food preparation devices ensuring they are maintained to a high standard of cleanliness using the appropriate cleaning products.
Completes daily temperature audits for fridge and freezer and record at the beginning and end of shift on the daily audit form.
Reports any problems and work in concert with the Food Services Supervisor.
Ensures that proper safety precautions and hygiene standards are followed, including Universal Precautions.
Ensures the kitchen, food storage, and fridge/freezer are kept clean and organized at all times.
Ensures high sanitation and cleanliness standards are maintained throughout the kitchen, dining room and food storage areas, including removing kitchen & dining room waste.
May be required to wear a full and clean uniform when provided, along with hair precautions, when on duty.
May be required to ensure that the building is secure and that safety standards are always met or exceeded.
Ensures proper lifting, twisting & reaching techniques are used during job performance.
Demonstrates a high standard of personal hygiene.
Participates in monthly workplace inspections.
Communicates clearly with other staff members and/or volunteers regarding food service & food safety in a positive and encouraging manner as they assist in providing service to guests.
Maintains product, service and market knowledge.
Always treats guests and other staff with respect and dignity.
May provide supervision and advice to fellow workers, students and/or volunteers, especially in Head Cook’s or Manager’s absence.
Perform other work-related duties as assigned.