COOK I-CUISINIER I

Essential Duties and Responsibilities

• Prepare and cook food according to recipes, schedules, and quality standards.
• Operate commercial kitchen equipment safely.
• Follow HACCP, GMP, and all food safety and workplace safety rules.
• Ensure products reach required cooking temperatures and are properly checked and recorded.
• Transfer cooked food to cooling areas promptly and follow proper cooling procedures.
• Monitor and record cooling times and temperatures as required.
• Report any issues with food safety, equipment, or product quality to the Production Manager immediately.
• Follow approved recipes and do not make unauthorized changes.
• Maintain cleanliness and sanitation of work areas, tools, and equipment.
• Label, store, and handle food products properly.
• Help reduce waste and report production or product issues.
• Work with team members and support quality and safety checks.
• Complete required training and follow all company procedures.
• Perform other related duties as assigned.

Qualifications

• Previous cooking experience in a high-volume commercial kitchen, healthcare foodservice, commissary or food-manufacturing environment is preferred.
• Culinary education or equivalent practical cooking experience is an asset.
• Valid Food Handler Certification is preferred or must be obtained within the timeframe established by the company.
• Basic understanding of HACCP, critical control points, temperature control, sanitation and cross-contamination prevention is preferred. Site-specific training will be provided.
• Ability to follow standardized recipes, written procedures, production schedules and verbal instructions.
• Ability to use a digital food thermometer correctly and understand cooking and cooling temperature requirements.
• Strong attention to detail and ability to complete food safety records accurately, clearly and on time.
• Basic reading, writing and mathematical skills necessary for measuring ingredients, calculating quantities and completing production records.
• Ability to recognize and immediately report food safety deviations, equipment concerns and product-quality issues.
• Ability to work effectively in a fast-paced, temperature-controlled production environment, both independently and as part of a team.
• Dependable, punctual and able to manage multiple production tasks while meeting scheduled deadlines.
• Ability to stand for extended periods and perform repetitive bending, reaching, pushing and lifting.
• Ability to safely lift and move ingredients, containers and equipment weighing up to 50 lb (23 kg), with assistance when required.
• Availability to work scheduled shifts, including early mornings, weekends or statutory holidays when operationally required.