cook

Overview Languages English Education Other trades certificate or diploma or equivalent experience Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Rural area Remote location Willing to relocate Relocation costs not covered by employer Hotel, motel, resort Café Responsibilities Tasks Determine the size of food portions and costs Plan menus and estimate food requirements for their realization Requisition food and kitchen supplies Prepare and cook complete meals or individual dishes and foods Prepare dishes for customers with food allergies or intolerances Prepare and cook special meals for patients as instructed by dietitian or chef Inspect kitchens and food service areas Train staff in preparation, cooking and handling of food Order supplies and equipment Supervise kitchen staff and helpers Maintain inventory and records of food, supplies and equipment Clean kitchen and work areas Organize buffets and banquets Manage kitchen operations Food safety/handling skills Additional information Security and safety Criminal record check Transportation/travel information Willing to travel Work conditions and physical capabilities Attention to detail Fast-paced environment Repetitive tasks Standing for extended periods Work under pressure Personal suitability Client focus Dependability Excellent oral communication Flexibility Initiative Judgement Organized Reliability Team player Time management

The cook is responsible for planning menus, preparing complete meals, and managing overall kitchen operations. This includes supervising staff, maintaining inventory, and ensuring food safety and hygiene standards are met.

Candidates must have a trade certificate or diploma and between 2 to 3 years of relevant experience. Proficiency in English and the ability to work in a fast-paced, physical environment are required.

• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Food Preparation
• Kitchen Management
• Staff Training
• Inventory Management
• Food Safety
• Budgeting
• Supervision
• Buffet Organization
• Allergy Awareness

• Food & Beverage
• Hospitality
• Trades
• Management & Leadership

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 2, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Entry level