Cook

Job description

Prepare, season, bake, roast, broil, steam, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. Portion, arrange, and garnish food to be serve. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Perform a variety of food preparation duties other than cooking. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Inspect and clean food preparation areas, such as equipment (pots, pans, dishes, and utensils), work surfaces, serving areas, and load and unload dishwashers, to ensure safe and sanitary food-handling practices.

Anticipated days and hours of work per week and schedule: Employer will offer a minimum of no less than 35 hours per week. Open 7-days a week (holidays included). Shifts: 8am to 4pm; 4pm to 11pm; and 10am to 9pm (with 1-hour break). Shift schedule start and end times and days off vary depending on work demand.

SEE ATTACHED DOCUMENT UPLOAD FOR FULL COPY OF THE JOB OFFER - Note to Certifying Officer: Attached is a full copy of the job offer. If any information on this job offer needs to be added to the ETA-9142, we grant you permission to add the information listed below.

Special Requirements

One year of experience as a cook.