POSITION OVERVIEW:

To work cooperatively and creatively in the preparation and serving of nutritious meals by developing menu plans, preparing meals, and overseeing the operation of the eating and cooking facilities.

QUALIFICATIONS:

Education:

• Grade 12
• Post-Secondary Culinary Certificate
• Food Safe Certification Level 2

Training and Experience:

• 3 years’ experience in a cooking role
• A minimum of 3 years of experience or an equivalent combination of education, training, and experience.

SKILLS AND ABILITIES:

· Ability to follow and modify recipes for large quantities for up to 500 people per meal.
· Ability to work in a team environment.
· Ability to create meals from a variety of donated goods.
· Good interpersonal skills.
· Good communication skills both verbally and written.

· Develops and prepares a breakfast, lunch, and dinner menu with direction from the Food Services Manager in accordance with accepted nutritional guidelines such as Canada’s Food guide for Healthy Eating.
· Prepares, cooks, and serves meals and snacks, for all occasions in accordance with safety and health standards and the menu plan.
· Oversees the operation of the eating and cooking facilities and equipment and ensures their cleanliness and maintenance. Revies the meal preparation needs of the organization.
· Advises Food Services Manager on inventory and supplies and makes recommendations for ordering of such.
· Supervises and provides leadership to volunteers in the absence of the Manager, Food Services, in providing direction in the sanitization of tables and plating and serving of food on the assembly line.
· Administers policy and regulations in the kitchen/dining/nutrition bar in the absence of the Manager, Food Services.
· Follows all health and safety policies and procedures.
· Works cooperatively with other staff.
· Performs other related duties as required.