cook

Responsibilities:

• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Supervision: 3-4 people

Certificates, Licenses, Memberships, and Courses:

• Food Safety Certificate
• Vegan
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Technical Experience:

• Sanitation and hygiene

Security and Safety:

• Medical exam

Work Conditions and Physical Capabilities:

• Physically demanding
• Combination of sitting, standing, walking