CFB Winnipeg - Line Cook

Are you a qualified Cook to contribute to the daily operations within a Canadian Forces operational unit? Does preparing and serving meals that range from cafeteria-style menus to formal multi-course meals for military and civilian dignitaries, excite you?

If you answered yes to these questions then look no further, we have an incredible opportunity to present to you!

What's in it for You: Working in this dynamic role comes with several benefits:

Professional Development: Gain experience in a critical operational unit, enhancing your skills in supply chain management and logistics
Team Collaboration: Be part of a dedicated team contributing to the success of essential military operations
Competitive Compensation: Receive a competitive salary for your valuable contributions
Potential for Extension: The opportunity for an extended contract beyond the initial period, offering job stability and long-term engagement
Military Environment: Experience the unique working environment of the Canadian Forces and contribute to the nation's defense efforts

What You Bring to the Table: To excel in this role, you should possess:
Valid Reliability Status is required for this position. We can assist you in acquiring this upon successful interview outcome.
A post-secondary school level vocational certificate in cooking, consisting of a
minimum of one thousand three hundred fifty (1350) hours, from a recognized institution, or
At least (3) years of experience within the last ten (10) years in an institutional
kitchen setting
Protective Attire: Ability to wear and use protective footwear and workwear clothing as mandated
Team Player: Strong interpersonal skills and a collaborative mindset to work effectively within a team

At a minimum, all line cooks must have the following qualifications:
1. A post-secondary school level vocational certificate in cooking, consisting of a
minimum of one thousand three hundred fifty (1350) hours, from a recognized
institution, or
2. At least (3) years of experience within the last ten (10) years in an institutional
kitchen setting.

Dress Code Requirements
All food services support staff must meet these minimum standards:
a) Underwear must be out of sight;
b) T-Shirt must not be worn;
c) Jeans must not be worn.

Staff assigned to meal preparation and service must wear:
a) a white or black cotton uniform (white/black pants and shirt/blouse, with no lettering,
symbols or designs), as normally used for food services;
b) a hat and hairnet; and
c) A white/black apron.

All Staff must wear CSA safety approved footwear.

General Duties/Responsibilities
a) Greet and serve customers in a courteous and polite manner;
b) Listen to customer suggestions and complaints and forward them to the Coordinator; and
c) Report any irregularities related to hygiene and safety to the Coordinator, in order to prevent accidents, injuries, infestations or the transmission of diseases;

Communicable Diseases: No staff member who is known to be infected with a disease likely to be transmitted through food, or showing symptoms of such disease, is to be permitted to work in the kitchens. The Contractor must report to the PA when any staff member handling food is suffering from a communicable disease or from symptoms which may be indicative of a communicable disease. Such symptoms could include, but not limited to, jaundice, diarrhea, vomiting, fever, sore throat with fever, visible infected skin lesions, and discharge from the ears, eyes or nose. The Contractor must confirm that the staff member has a clean bill of health in writing to the PA before they will be allowed to return to work.

Job-Specific Duties/Responsibilities
At a minimum, the following services must be provided:
1. When requested, adapt recipes to adjust to fluctuations in the number of customers;
2. Cook, roast, broil and fry a variety of foods;
3. Prepare soups, sauces, gravies and casseroles, etc;
4. Prepare desserts ;
5. Cut and slice meat ;
6. Prepare salads and vegetables ;
7. Prepare box lunches, sandwiches and fish ;
8. Prepare meal portions as well as cafeteria, food fair, table and buffet type services;
9. Prepare decorative dishes for special occasions;
10. Clean cooking utensils and accessories, equipment, materials and the workplace in
general;
11. Lift and carry up to 23kg;
12. Use and clean commercial fryers and steamers, compartmentalized steam heated
tables, conventional steamers, meat-cutters, mixers, grills, rotisseries, stove-tops,
etc;
13. Use, clean and make minor adjustments to the blades of meat cutters, vegetable
choppers and food mills;
14. Ensure the use of correct products or soaps for cleaning kitchen equipment and
accessories (steamers, ovens, microwave ovens, conventional steamers, refrigerators
etc.) as well as determine the timing for wiping, washing and rinsing floor surfaces.
15. Receive, transport and store food and non-food products;
16. Use a trolley to transport large quantities of food from the refrigerators to the ovens
17. Share pertinent work-related information with DND personnel;
18. Request direction if a menu item is to be substituted;

Job Type: Casual
Pay: $21.00 per hour
Schedule: 8 hour shift; 6am-2pm and 11am-7pm
Language: English (required)
Licence/Certification: Reliability Status (required)
Work Location: In person