Head Cook

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

2d•CA$20 - CA$30•Onsite

About The Position

The Head Cook is responsible for all food service operations for Mt. Waddington Community Ministries, which includes Community Meal Programs, Shelter Services, Centre of Hope Programming, and Community Events. This role ensures compliance with the Canada Food Guide, dietician-approved menus, and food safety regulations.

Requirements

Completion of high school, grade 12, or equivalent plus post-secondary education in Food Services or specialized Food Service courses of up to six (6) months.
Food Safe Level 1.
Occupational First Aid Level 1 Certification.
A minimum of two years of prior related experience with at least one year of institutional cooking experience.
Knowledge of safe work practices.
Valid Driver’s License and clean driver’s abstract.
Able to handle physical demands, including lifting and carrying items weighing up to 40 pounds.
The ability to stand for extended periods of time.
The job performance requires a moderate amount of computer work, lifting and moving equipment, loading and unloading trucks (groceries), frequent standing, cutting, chopping, carrying supplies, and walking.
Immunization for Hepatitis B and vaccination against Tuberculosis are recommended.
Criminal Record Check with Vulnerable Sector Search.
A clear vulnerable sector screening.

Nice To Haves

Food Safe Level 2 will be considered an asset.
Alternative combinations of education and experience may be considered.
Willingness to adhere to the Mission, Vision, and Values of The Salvation Army.
Excellent team and interpersonal skills.
Active listening, empathy, and the ability to provide clear directions.
Attention to detail and problem-solving skills.
Physical endurance to stand, lift, and perform the physical duties required for the role.
Communication skills to work effectively with other staff and volunteers.
Ability to adapt approach to various personalities.

Responsibilities

Prepares and serves nutritious meals to guests and residents following Canada’s Food Guide and the Dietician-approved menu.
Ensures food handling, preparation, and storage is conducted according to Food Safe standards.
Maintains sanitation, health, and safety standards in work areas.
Follows guidelines for the safety and security of food and equipment; monitors practices to ensure adherence.
Responsible for maintaining the constant cleanliness and sanitation of freezers, refrigerators, stoves, and food preparation surfaces.
May use a variety of cooking methods to produce a range of menu items, including boiling, blanching, simmering, poaching, steaming, stewing, braising, roasting, baking, grilling, and shallow frying.
Ensure that inventory is rotated every three days.
Checks and records the temperature of food items, taking into consideration the duration of time they have been in the danger zone.
Ensure that items stored in the refrigerator and freezers are labelled, dated, properly covered and placed on the appropriate shelves.
Completes daily temperature audits for the refrigerator and freezer, recording the temperatures at the beginning and end of each shift on the daily audit form.
Ensure that proper safety precautions and hygiene standards are adhered to, including Universal Precautions.
Decides on the appropriate, creative, and efficient utilization of food to minimize waste.
Perform all other job-related duties as required.
Submits incident and injury reports as required.
Completes and maintains monthly reports and logs as required by legislative/health and safety regulations.
Attend monthly staff meetings.
May assist with recording monthly and quarterly statistics for meal counts and volunteer hours, ensuring that volunteers keep their timesheets up to date.
Attends all other mandatory job-related training as required.