COOK/SOUS CHEF

LOCATION: Halifax

HOURS: 40 hours/week

(Overtime at 1.5X pay after 48 hours)

WORKING CONDITIONS

• Fast-paced environment
• Physically demanding
• Standing for extended periods
• Repetitive tasks
• Work under pressure
• Attention to detail
• Overtime required
• Handling heavy loads

DUTIES

• Prepare and cook complete meals or individual dishes and foods
• Prepare and cook special meals for patients as instructed by the dietitian or chef,
• Plan menus, determine the size of food portions, estimate food requirements and costs, monitor and order supplies, 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
• Recruit and hire staff
• Organize and manage buffets and banquets
• Manage kitchen operations

BENEFITS

• A dental plan
• Health care plan
• Vision care benefits
• Bonus and gratuities