Line Cook

Education:
Secondary (high) school graduation certificate
- Experience:
Will train
- or equivalent experience
**Work setting**:
- Restaurant
- Rural area
- Bar
**Cook categories**:
- Cook (general)
**Tasks**:
- Prepare and cook complete meals or individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Plan menus, determine size of food portions, estimate food requirements and costs, and 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
- Manage kitchen operations
**Certificates, licences, memberships, and courses**:
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Food Safety Certificate
**Cuisine specialties**:
- Canadian
- Gluten-free
**Transportation/travel information**:
- Own transportation
- Public transportation is not available
**Work conditions and physical capabilities**:
- Attention to detail
- Fast-paced environment
- Handling heavy loads
- Physically demanding
- Repetitive tasks
- Standing for extended periods
- Work under pressure
**Personal suitability**:
- Client focus
- Dependability
- Excellent oral communication
- Flexibility
- Initiative
- Judgement
- Organized
- Reliability
- Team player
- Work Term:
Permanent
- Work Language:
English
- Hours:
30 to 40 hours per week