Terms: This is a permanent, part time job, which requires working days, evenings, and weekends.

Salary: will be $13.75 to $14.75 per hour for a 24 hour week.

Education: The applicant should have completed high school, some college or technical training.

Experience: is an asset.

Credentials required: The applicant should have Cook Trade Certification, Food Safe Certificate, Workplace Hazardous Materials Information System (WHMIS) Certificate.

Cook Categories: Cook (general), Short order cook, Line cook

Work Setting: Restaurant, Private club

Cuisine Specialties: Canadian

Food Preparation Specializations: Bakery goods and desserts, Stocks, soups and sauces, Eggs and dairy, Cold kitchen (salads, appetizers, sandwiches), Vegetables, fruits, nuts and mushrooms, Meat, Poultry, Pasta, Fish

Types of Meals/Food Prepared: Short orders, Lunches, Dinners, Banquets, Buffet, Therapeutic diets, Full course meals

Specific Skills: Prepare and cook full course meals, Prepare and cook individual dishes and foods, Prepare and cook special meals for patients as instructed by dietitian or chef, Ensure quality of food and determine size of food proportions, Work with minimal supervision, Prepare dishes for customers with food allergies or intolerances, Train staff in preparation, cooking and handling of food, Work with specialized cooking equipment (deep fryer, etc.), Clean kitchen and work areas, Wash dishes

Transportation/Travel Information: Own transportation, Public transportation is available

Essential Skills: Reading text, Numeracy, Oral communication, Working with others, Problem solving, Decision making, Continuous learning

Other Information: Food Prep & short order cooking for seniors in upscale residence. Great environment, uniform allowance and training Join us!

Profile: for Hearthstone Communities Services Ltd

Upscale retirement home. Private Senior’s Condominium Complex - providing support services to residents

This job in no longer available

The contact information has been removed

Order Number: 4913262

Post date: 2010-03-15