Cook - Temporary
$58,011–$58,011 year
On-siteVictoria, British Columbia, Canada
EXPIREDVictoria, British Columbia, CanadaOn-siteFull Time$58,011–$58,011 yearBachelors DegreeSmall
Full TimeBachelors DegreeSmall
Job Summary
Prepare and cook a variety of entrees, soups, sauces, vegetables, and baked goods for breakfast, lunch, and dinner for students, staff, and visitors. Anticipate preparatory work for daily and following meals, operate food production equipment, and assist in cleaning and maintaining kitchen areas. Develop menu plans in conjunction with the Food Service Director, oversee Food Services Assistant preparation, and prepare catering items for special events. Ensure all meals meet dietary needs and food safety standards while maintaining cleanliness throughout the kitchen and dining areas.
Required Qualifications
- All candidates must be legally able to work in Canada
- Minimum 2 years' demonstrated experience in a Cook position
- Level 1 and 11 Food Safe Certificates
- Grade 12; Level 3 Cooks Certificate (10 months)
- Advanced knife skills
- Understanding recipes and their variations to enhance taste and food presentation
- Availability for morning, afternoon, and weekend shifts
- Ability to undertake independence of action in determining the quality/quantity of food to make and in providing variations of recipes
- Knowledge of and ability to utilize various kitchen utensils and equipment
- Manual dexterity required to use kitchen tools and machines
- Ability to speak and read English and communicate effectively
- Ability to work collaborative as a member of a team
- Able to take direction; and also work independently as well as a member of a team
- Ability to establish good relationships and interact positively with all staff, faculty, and students
- Positive role model to all members of the St. Margaret's community
- Must be able to properly lift and carry objects weighing 20 pounds or less, frequently; 35 pounds or less, occasionally; and 50 pounds or more, rarely; with the highest point of any lift being overhead and the lowest point of any lift being the floor
- Must be able to sit, stand or walk four hours continuously, up to eight hours per day, and able to remain on feet for entire shift
- Ability to push/pull objects with moderate effort occasionally
Desired Qualifications
- Successful completion of a Red Seal cooking program preferred
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