Cook II

Location

Fort McMurray, AB | Canada

Job description

OVERVIEW

POSITION TYPE: Term

NUMBER OF POSITIONS # 8

JOB RATE $25.13

LOCATION MIP/Shell Place

CUPE INTERNAL POSTING DATE February 15, 2024

CUPE INTERNAL CLOSING DATE February 22, 2024

TERM START/END DATE: March 1, 2024 - November 1, 2024

REQUISITION NUMBER 2021446

GENERAL DESCRIPTION

The Cook Il works closely with the Chef de Partie and Kitchen staff in providing quality food service for the Regional Recreation Corporation of Wood Buffalo (RRC) members and guests. The Cook II is primarily responsible for preparing and cooking a wide variety of food, ensuring the care to reduce costs and serve properly and setting up and serving food in outlets and concessions in our various locations within MacDonald Island Park.

RESPONSIBILITIES

• Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items by standards and in a timely and efficient fashion to ensure no interruption to guest service.

• Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.

• Packages and freezes samples of all food served to comply with health regulations.

• Keeps work station clean and organized, including fridge's/freezers, countertops and stovetops.

• Ensures that station opening and closing procedures are carried out to standard.

• Keeps overproduction and food waste to a minimum, ensuring proper rotation, labelling, and storing of food to reduce food costs.

• Ensure the safe operation of all kitchen equipment while ensuring that all food products are handled, stored, prepared, and served according to RRC procedures.

• Ensure compliance with all safety regulations of assigned tasks to ensure a clean and safe working environment.

• Report any deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/Sous Chef in a timely fashion.

• Turn on stoves, ovens, etc. and unlock walk-ins and reach-ins.

• Set up’ a ‘hot-line’ and/or ‘cold-line’ for a breakfast buffet or plated dinner menu items.

• Prepare menu items and sauces to pars for the day’s activities.

• Prepare orders to specifications for all functions.

• Pull breakfast menu items from line and store per procedures.

• Place lunch menu items on ‘hot-line’ and prepare necessary items.

• Breakdown lunch line and clean-up work and storage areas.

• Check the Banquet Event Orders (BEO’s) for any particular allergies and special diets.

• Preparation must be completed one day before the event and check with Sous Chef for preparation list.

• All other duties as assigned by Sous Chef.

QUALIFICATIONS: Education & Experience

• Valid Food Safe Certificate is required.

• High School Diploma or GED Equivalency is an asset.

• Cook Red Seal Certificate or equivalent credentials is an asset.

• Completion of the Culinary course is an asset.

• Minimum six (6) years of experience in a commercial kitchen or hotel food preparation environment must include two (2) years of experience working in a Cook I capacity.

• Current Standard First Aid/CPR/AED Certification or equivalent (including CPR C) is an asset

QUALIFICATIONS: Knowledge, Skills & Abilities

• Thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.

• Considerable knowledge of health hazards in food preparation and service and necessary precautionary measures.

• Excellent hand/eye coordination.

• Detail orientated with good organizational skills.

• Artistic and creative talent.

• Excellent communication skills, interpersonal skills and team-building skills.

• Ability to remain calm in a busy and fast-paced environment.

OTHER REQUIREMENTS

This position may require travel between our various facilities within the Wood Buffalo Region. Access to reliable transportation is necessary.

Valid Class 5 Driver’s License Required (If travelling, select yes)

WORKING CONDITIONS

• This position involves working under variable temperature conditions and noise levels in indoor and outdoor settings.

• This position includes heavy lifting of supplies and equipment up to 50 lbs.

• This position may be exposed to loud noises and will require an individual to be able to concentrate in a busy environment.

• Work environment is a busy, fast-paced kitchen. Requires standing and constant movement for an extended period in a hot and cold environment.

SAFETY

All employees are responsible and accountable for Regional Recreation Corporation’s health and safety policy. All employees at every level should be familiar with the requirements of the Alberta Occupational Health and Safety legislation as it relates to their work processes.

The employee is expected to adhere to all company policies and act as a role model in the adherence to guidelines. These statements are intended to describe the general nature and level of work involved in this job. It is not an exhaustive list of all responsibilities, duties and skills required for this job.

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Salary