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 quick-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.

📌 COOK I-CUISINIER I (Mississauga)
🏢 Compass Group
📍 Mississauga