Ontario - Cook

Essential Duties and Responsibilities

• Knowledge of company recipes and preparation
• Ensure food is prepared with care and of the best quality, flavor, and presentation.
• Maintain sanitation, health, and safety standards in work areas.
• Responsible for setup and sanitation of the stations on the line.
• Maintain clean food preparation areas, cooking surfaces, and utensils.
• Maintain organization, proper labeling, and rotation of food products.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, stoves, or griddles.
• Support the dietary department by following specific dietary requirements for meals.
• Work well in a team environment and communicate effectively with colleagues.
• Show strong attention to detail and organizational skills.

Qualifications

• Proven experience as a Cook or similar role within a restaurant or food service setting.
• Knowledge of food handling procedures and food safety regulations.
• Ability to work well in a team environment and communicate effectively with colleagues.
• Strong attention to detail and organizational skills.
• Familiarity with various cooking methods and techniques.
• Previous experience working in a fast-paced kitchen environment is advantageous.

Physical Demands

• Regularly required to stand and walk for extended periods of time.
• Sometimes required to lift and carry up to 40 pounds.
• Use of hands to grasp tools such as a knife, spatula, ladle, and other utensils to prepare food.
• Repetitive hand use.
• Reaching for items below waist level, between waist and shoulder level, and above shoulder.
• Exposure to extreme cold (walk-in cooler), extreme heat (stove, oven), moisture (water, steam, dishwasher), and dust, fumes, or chemicals (cleaning solutions).