JOB DESCRIPTION

Do you love to cook? Are you passionate about food? As a Cook on our team at the NSCC campus in Sydney, you’ll help bring recipes to life while being able to flex your creativity!
Surrounded by fresh ingredients and the best equipment, you’ll be immersed in a world that goes beyond food preparation – experimenting with different cuisines, flavors, and cooking styles.
At Aramark, we care about your health, so we have production guidelines and safety procedures in place to help you do what you love. Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us!

QUALIFICATIONS

• 3+ years culinary experience preferably in institutional industries such as hospitals, higher education, or correctional facilities
• Experience with large quantity batch cooking an asset
• Working towards Journeyman or Red Seal Certification in the Cook trade or equivalent considered an asset
• Valid WHMIS and Food Safe (Basic or Advanced), First Aid Certification is an asset
• Knowledge of and commitment to upholding high standards of food safety and hygiene
• Additional certification may be required by work location
• Ability to work effectively and efficiently supervised and unsupervised
• Excellent interpersonal and communication skills, with a genuine desire to provide outstanding customer service
• Ability to work effectively as part of a team, collaborating with colleagues to ensure smooth operations
  This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).
  This is a full-time, seasonal role. This position comes with extended health benefits, employee meal plan, complimentary uniforms and safety shoes, paid sick time, paid vacation time, up to 50% reimbursement for professional development initiatives (ex: Red Seal), opportunities for advancement, scholarship opportunities for dependents of employees, volunteerism events, team events, and more!

• Accountable and responsible for maintaining a culture focused on having Safety as a value
• Coordinate and be responsible for the handling, preparation, production, and timely service of all meals in accordance with methods and standards approved by the Chef
• Determine Ingredient substitutions when needed
• Selects, processes, cooks, and finishes batter based products
• Ensure adequate quantities of the menu choices are prepared as per the menu plan, and follow production quotas as set down by the Chef
• Proper food storage, rotation, and discarding of expired foods fall under HACCP and FIFO guidelines
• Serve all food items in accordance to HACCP and Food Safe standards, included plated dinners, catering events etc.
• Other duties as assigned