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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