A New Assiniboine College Brand Identity
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Cook
Overview
Working in conjunction with the Lead Cook, in charge and works in a supervisory capacity directing, planning, presenting and preparing meals, following recipes to ensure consistent quality, presentation technique and quality standards. Responsible for all baking and salad preparation, preforming a variety of duties which include, but not limited to weighing and measuring, mixing, shaping, panning, packaging items, decorating, receiving, and verifying receivable goods, washing pots/dishes, dealing with customers and other related duties as assigned.
Qualifications
Successful completion of High School or equivalent, a Red Seal certificate in cooking and food preparation from a recognized institution is preferred and three years of experience in commercial quantity cooking or a comparable combination of education and experience may be considered. Certification in Safe Food Handling is required. Specialized Baking experience using kitchen equipment and experience with all aspects of Special Functions. Demonstrated ability to communicate effectively, follow instructions. Must have basic math skills; working with numbers and measurements, accuracy, consistent, and creative.