Cook

Line Cook Job Description

POSITION TITLE: Cook
REPORTS TO: Food Services Manager

Responsibilities
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers.
• Check food while cooking to stir or turn.
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Essential Physical Requirements:

• Walks and stands during entire shift.
• Continuously reach, bend, lift, carry, stoop and wipe.
• Remain stationary for long periods of time.
• Frequent washing of hands.
• Be able to lift up to 40 lbs.
• Hazards may include, but are not limited to, chemical, slipping and tripping.

Knowledge, Skills & Certifications:

• Basic mathematical & reading skills.
• Knowledge and experience using food preparation machinery.
• Ability to communicate and work with a team.
• Planning, Coordination & Time Management skills.
• Knowledge of workplace safety procedures.
• Obtain and follow WHMIS program.

The team member may be expected to perform other duties as assigned. Such duties will be within the scope of the department mandate and employee’s training and ability. Employee must wear a hair net or other equally protective garments & footwear when working in food preparation areas.