On Call Cook

at  Seabird Island Band

POSITION SUMMARY

The school cook will cook and serve food for school breakfast/lunch programs and special events organized and participated in by Seabird Island Community School as instructed by the principal in accordance with current health, safety and hygiene legislation.

QUALIFICATIONS:

• High School Diploma or GED
• Food Safe Level 1 Certificate.
• A certificate in food service/dietary management, culinary arts or a related area is an asset.
• High professional, moral, and ethical standards.
• 1 year experience as a line cook or larger scale kitchen operation.
• Proficiency in the preparation of large quantities of food.
• Knowledge of general principles of menu planning, modification of recipes, preparation of foods, and appropriate food cooking temperatures.
• Ability to lift/unload food and supplies weighing up to 50 lbs.
• Ability to operate kitchen equipment safely and as per manufacturer’s instructions.

WHAT YOU’LL DO

• Provide a well-balanced nutritional service, considering dietary/allergy needs and specific dietary requests (i.e.: vegetarian/vegan etc.).
• Ensure that the food is ready at the required times and in sufficient quantities.
• Keep daily records of meals served and take inventory of supplies and equipment.
• Prepare a hot breakfast and hot lunch for grades K-7 or 8-12.
• Ensure that the menu is communicated to all school staff – including any ingredients that may cause allergic reactions (i.e.: soya, nuts etc.).
• May be required to purchase food items for the school from the designated grocery store.
• Direct activities and supervise students assisting in food preparations.
• Provide such assistance as the principal considers necessary for the supervision of students at the school.
• Ensure compliance with Food Safety and Health & Safety Regulations.
• Ensure that stock is rotated correctly (i.e.: First In, First Out) - to prevent food from becoming out of date. Check expiration dates.
• Check deliveries to ensure that the orders are correct and conform to the necessary quality.
• Ensure that all food temperature charts are completed daily (delivery, fridge & freezer, core cooking, hot holding, cooling etc.).
• Ensure that food wastage is minimized, and a record kept of all food wastage.
• Maintain a high standard of cleanliness within the kitchen and all dining areas. Ensure that the required disinfection takes place regularly.
• Ensure that a high level of hygiene is always maintained by all staff in the kitchen and that protective clothing is worn.

OTHER DUTIES

• Additional responsibilities as needed to support the community and uphold our shared values.
• Other duties or responsibilities as assigned by your Manager, Director, Chief Administrative Officer, or Chief & Council.