SUMMARY OF THE POSITION
Person who prepares, seasons, cooks and portions food. She/he ensures the optimum use of perishables goods.

SPECIFIC FUNCTIONS* Keep inventory of the food. * Develops the menus offered in the institution with the cooperation of the resource persons assigned to this purpose. * Supplies the institution's kitchen with food from the suppliers and makes the required purchasing requisitions. * Receives, checks and sees the storage of the merchandise while performing a quality check upon reception.* Limits the costs and takes into account the food production surplus when developing the menus.* Adapts the various recipes to standardized them. * Gets certain foods prepared by the cook helper.* Prepares the food by carrying out of the preparation, mix of ingredients and cooking the foods according to the recipes cooking techniques and the rules of hygiene. * Ensures the proper operation of the equipments.* Ensure proper functioning of all kitchen's operations.* Provides good ''customer service'' to all users and other staff, in order to foster organizational functioning and, indirectly, quality services to the population.* Respects the practices, conduct, confidentiality and ethics expected of employees towards users, visitors and other employees.* Carries out other tasks usually assigned to a Cook upon the request of his/her supervisor.

REQUIREMENTS
Education * High School Diploma.
Or* DEP in Cooking.

Experience:

• One year of relevant experience.

Knowledge and Abilities:

• Knowledge of food preparation, cooking techniques, and maintaining a kitchen;
• Must be in good health: physical capability to lift, pull and push heavy loads;
• Physical capability to remain standing on feet for long period;
• Must respect cleanliness;
• Excellent interpersonal and listening communication;
• Well organized;
• Must be able to work in a team.

Language:

• Fluent in Cree and English;
• Fluency in French is an asset.