Cook

Job Description:

Working Monday to Friday, hours are from 7:30 am to 5:30 pm (so you will need to be flexible to work between these hours);

First, the offer is contingent upon:
– That you provide an absence of criminal history – including the vulnerable sector – recent within 7 days of your arrival in position.
– That you provide a First Aid and CPR certificate within 7 days of your arrival in Canada.
– That you provide a food safety certificate valid in Canada.

– Eleven statutory holidays, 10 vacation days and 12 annual sick days (after 30 days of work)
– Group health insurance (covered 50% after 30 days of work)
– Workplace accident insurance valid for the duration of employment;
– Participation in the RRSP plan according to your wishes.

Primary Duties:
– Prepare and cook complete meals or dishes;
– prepare and cook special meals for children 0-12 years of age according to Canada’s Food Guide (see https://guide-alimentaire.canada.ca/fr/)
– Supervise kitchen operations
– Maintain inventory of food, supplies and equipment
– May assist in the organization and supervision of meal services
– May clean kitchen and work areas
– May prepare menus, determine portion sizes, estimate food requirements and costs, and order necessary equipment

Personal and Professional Development:
– Demonstrate professionalism
– Follows policies and procedures and uses a code of ethics to guide practice
– Maintain confidentiality
– Maintain required professional certifications and/or registrations
– Keep up to date with legislative requirements Maintain work, personal, social balance
– Engage in ongoing self-evaluation – Maintain physical and mental well-being Participate in professional development – Develop and implement a professional development plan
– Evaluate progress based on professional development plan
– Participate in workshops, courses and continuous learning
– Develop a network with other community kitchens as needed Qualifications: Education, professional qualifications and certifications
– Grade 12 or equivalent in the culinary program
– Minimum age of eighteen (18) years
– Possess First Aid, CPR and Food Preparation certifications
– Vulnerable Sector Registry and Criminal Record Check Specialized knowledge
– Promotes ethical practices and attitudes of the profession

All relevant legislation includes, but is not limited to, the following
– All PEI Department of Education, Early Development and Culture documentation, policies and regulations and Canada’s Food Guide
– Food and Nutrition Standards
– PEI Employment Standards and Conditions Act o Health and Safety Act and regulations including WHMIS
– Knowledge of different diets specific to children, as well as allergies specific to children.

Skills and Abilities:
– Have a good knowledge of French, oral and written
– Above average ability to multi-task, time management and organizational skills
– Ability to work in a team environment and independently
– Interpersonal communication skills
– Ability to be proactive and responsible in addressing issues and concerns at work
– Ability to adapt Personal Characteristics:
– Flexible, patient, professional, prompt and reliable attendance at work
– Creative, enthusiastic and neat

Working Conditions:
– The language used for work, activities and communications in the center and its kitchens is French
– The cook works in a noisy and busy environment with regular interruptions requiring the ability to quickly change priorities and tolerate stress
– Regular hours are Monday to Friday and may require you to work additional hours during the week, evenings and weekends

Physical Requirements:
– Sometimes lift up to 40 pounds
– Exposure to illness
– Indoor and outdoor work, including during inclement weather (delivery)

Language:
– Fluency in French is an asset