Description
The Cook prepares meals, daily specials, and food for catered events; cooks soups, salads, starches, meats, fish, poultry, vegetables, and desserts; serves customers; and supports cost control, inventory, food safety, sanitation, and team leadership. The role requires post-secondary culinary training, two years of experience in a high-volume restaurant, cafeteria, or café, FoodSafe or ServeSafe certification, and the ability to obtain an 80% or higher mark on the mandatory WHMIS test. The posting also lists Sous Chef, Supervisor, and Catering as possible career progression paths.
