Cook

The Salvation Army Canada and Bermuda Territory•Port Hardy, BC

3d•CA$20 - CA$30•Onsite

About The Position

Performs general cooking duties in preparing food items. Work involves cooking according to standard recipes and may include some general cleaning duties. Requires knowledge of basic kitchen equipment.

Requirements

Completion of a formal post-secondary program of one academic year.
Food Safe Level 1
Occupational First Aid Level 1 Certification
WHMIS Training & Universal Precautions Training
Online New Hire Health and Safety Courses
One year of experience cooking in an industrial kitchen
Knowledge about food preparation and is familiar with kitchen equipment.
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.
Fluent in spoken and written English
Excellent team and interpersonal skills
Able to handle physical demands, which include lifting/carrying items up to 30 pounds
Has the ability to stand for extended periods of time
Immunization for Hepatitis B and vaccination against Tuberculosis are suggested
The performance of the job requires attentive listening (empathy to guests/volunteers/co-workers) and the ability to give directions. It also requires 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.
Background check consent
A clear vulnerable sector screening
A clean driver’s abstract
Completion of our online Abuse Prevention training and required Health and Safety training

Nice To Haves

Food Safe Level 2 will be considered as an asset

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 Community Ministries 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.
Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen, foodbank, dining room and food storage areas, including removing kitchen & dining room waste.
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 in-scope 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.