COOK

Location: Métis Crossing, Smoky Lake, AB
Closing Date: Open until suitable candidate found.
Position Status: Full time permanent

SKILLS & COMPETENCIES

· Use and wear equipment, devices, and clothing required by Métis Crossing and in compliance with OHS.
· Report any issues or defective equipment.
· Always adhere to WHMIS.
· Strong oral communication and interpersonal skills.
· Experience working with diverse audiences of varying cultural backgrounds and ages.
· Flexibility to adjust to changes in schedule and assignments.
· Attention to detail.
· Able to work both independently and with others in a team.
· Ability to work in a noisy, fast-paced, multitasking environment.
· Must be able to lift to 50 pounds (25kg)
· Ability to work in a physically demanding area, including standing for the duration of shifts.

QUALIFICATIONS

· 3 years ongoing experience in a Cook position with practical hands-on knowledge and experience of foodservice operations, including broiler, fryer, hot and cold food preparation.
· Must have experience with a variety of food service equipment, and ensure precautions are taken to protect and ensure that safe work practices are adhered to.
· Food and beverage operational experience with a basic understanding of inventory control and food cost practices and procedures.
· A Post Secondary education in a recognized Hospitality or Culinary Management program would be an asset.
· WHMIS, basic First Aid, and Food Safe Certifications.
· Knowledge and adherence to safe and sanitary food handling procedures.

OTHER REQUIREMENTS

Knowledge of Alberta history and cultural diversity.
Knowledge of Alberta Métis an asset.
Ability to work at Métis Crossing in Smoky Lake.
Must provide Criminal Record Check prior to hire.

· Cook and prepare using grills, griddles, deep fryers, ovens, stoves, and other kitchen equipment.
· Plate and present menu items according to standards.
· Maintain and clean station, including restocking items and ensuring stations are sanitary and safe.
· General duties assigned by the Chef, such as cleaning kitchen equipment and organizing deliveries.
· Assist with training new cooks.
· Harvesting of food from our outdoor gardens, indoor garden, and berry bushes.
· Inventory control and management.