Employee Cafeteria Cook

Job Description


The primary responsibility of The Employee Cafeteria Cook is the planning, preparation, cooking and presentation of  healthy lunch and supper meals for hotel/resort employees. The cafeteria cook will assist with planning of menu, be aware of food costs and regularly stocked inventory, ensure proper labeling and dating of all food in kitchen and requisition food, kitchen supplies and equipment. The sucessful candidate should possess the following skills and qualifications: Some college/CEGEP/Vocational or technical training. Experience in cafeteria or volume cooking preferred, Knowledge of healthy cooking and menu planning preferred, Knowledge of recipe modification an asset, Safe Food Handling Certificate, Workplace Hazardous Materials Information System (WHMIS) certification. Medium work, exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.