Are you a qualified Cook to contribute to the daily operations within a Canadian Forces operational unit? Does preparing and serving meals that range from cafeteria-style menus to formal multi-course meals for military and civilian dignitaries, excite you?
If you answered yes to these questions then look no further, we have an incredible opportunity to present to you!
What's in it for You: Working in this dynamic role comes with several benefits:
- Professional Development: Gain experience in a critical operational unit, enhancing your skills in supply chain management and logistics
- Team Collaboration: Be part of a dedicated team contributing to the success of essential military operations
- Competitive Compensation: Receive a competitive salary for your valuable contributions
- Potential for Extension: The opportunity for an extended contract beyond the initial period, offering job stability and long-term engagement
- Military Environment: Experience the unique working environment of the Canadian Forces and contribute to the nation's defense efforts
What You Bring to the Table: To excel in this role, you should possess:
- Valid Reliability Status is required for this position. We can assist you in acquiring this upon successful interview outcome.
- A post-secondary school level vocational certificate in cooking, consisting of a
- minimum of one thousand three hundred fifty (1350) hours, from a recognized institution, or
- At least (3) years of experience within the last ten (10) years in an institutional
- kitchen setting
- Protective Attire: Ability to wear and use protective footwear and workwear clothing as mandated
- Team Player: Strong interpersonal skills and a collaborative mindset to work effectively within a team
At a minimum, all line cooks must have the following qualifications:
1. A post-secondary school level vocational certificate in cooking, consisting of a minimum of one thousand three hundred fifty (1350) hours, from a recognized institution, or
2. At least (3) years of experience within the last ten (10) years in an institutional kitchen setting.
Dress Code Requirements
All food services support staff must meet these minimum standards:
a) Underwear must be out of sight;
b) T-Shirt must not be worn;
c) Jeans must not be worn.
Staff assigned to meal preparation and service must wear:
a) a white or black cotton uniform (white/black pants and shirt/blouse, with no lettering, symbols or designs), as normally used for food services;
b) a hat and hairnet; and
c) A white/black apron.
All Staff must wear CSA safety approved footwear.
General Duties/Responsibilities
a) Greet and serve customers in a courteous and polite manner;
b) Listen to customer suggestions and complaints and forward them to the Coordinator; and
c) Report any irregularities related to hygiene and safety to the Coordinator, in order to prevent accidents, injuries, infestations or the transmission of diseases;
- Communicable Diseases: No staff member who is known to be infected with a disease likely to be transmitted through food, or showing symptoms of such disease, is to be permitted to work in the kitchens. The Contractor must report to the PA when any staff member handling food is suffering from a communicable disease or from symptoms which may be indicative of a communicable disease. Such symptoms could include, but not limited to, jaundice, diarrhea, vomiting, fever, sore throat with fever, visible infected skin lesions, and discharge from the ears, eyes or nose. The Contractor must confirm that the staff member has a clean bill of health in writing to the PA before they will be allowed to return to work.
Job-Specific Duties/Responsibilities
At a minimum, the following services must be provided:
1. When requested, adapt recipes to adjust to fluctuations in the number of customers;
2. Cook, roast, broil and fry a variety of foods;
3. Prepare soups, sauces, gravies and casseroles, etc;
4. Prepare desserts ;
5. Cut and slice meat ;
6. Prepare salads and vegetables ;
7. Prepare box lunches, sandwiches and fish ;
8. Prepare meal portions as well as cafeteria, food fair, table and buffet type services;
9. Prepare decorative dishes for special occasions;
10. Clean cooking utensils and accessories, equipment, materials and the workplace in general;
11. Lift and carry up to 23kg;
12. Use and clean commercial fryers and steamers, compartmentalized steam heated tables, conventional steamers, meat-cutters, mixers, grills, rotisseries, stove-tops, etc;
13. Use, clean and make minor adjustments to the blades of meat cutters, vegetable choppers and food mills;
14. Ensure the use of correct products or soaps for cleaning kitchen equipment and accessories (steamers, ovens, microwave ovens, conventional steamers, refrigerators etc.) as well as determine the timing for wiping, washing and rinsing floor surfaces.
15. Receive, transport and store food and non-food products;
16. Use a trolley to transport large quantities of food from the refrigerators to the ovens
17. Share pertinent work-related information with DND personnel;
18. Request direction if a menu item is to be substituted;
Hours of Work:
- Can fluctuate
- Work location: CFB Winnipeg
- Working hours: 6am-2pm and 11am-7pm
If you are interested in applying for this position, please apply directly to this posting. We look forward to speaking with you.
As an equal opportunity employer, Staff Shop celebrates diversity and inclusivity. We know that unchecked biases disproportionately impact the most marginalized people in society—including but not limited to BIPOC, 2SLGBTQAA+ people, immigrants, veterans and people with disabilities. We strongly encourage applications from people with these identities or other marginalized communities because we believe that we will never reach our definition of excellence without you.
#staffshoptemp
Job Type: Casual
Pay: $20.00 per hour
Ability to commute/relocate:
- Winnipeg, MB R3J 2W8: reliably commute or plan to relocate before starting work (required)
Education:
- Secondary School (required)
Experience:
- Cooking: 3 years (required)
Language:
Licence/Certification:
- Reliability Status (required)
Work Location: In person
