Job Summary

Reporting directly to the Executive Chef and under the guidance of the Sous Chef (where applicable), the incumbent is responsible for preparing meals for residents, guests and visitors using standardized recipes and prescribed diets in accordance with Company policies and procedures, legislative and regulatory requirements; monitors the quality of food supplies, and performs daily cleaning and dishwashing duties where required.

Primary Responsibilities

- Prepare daily menu items following standardized recipes and prescribed diets, utilizing appropriate food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimize waste, and maximize quality.
- Utilize proper food handling techniques at all times.
- Maintain familiarity with the composition of all menu items.
- Adhere to all appropriate workplace regulations, compliances, and legislation regarding health and safety, food preparation standards, and Company policies and procedures.
- Be continually aware of, and maintain the highest standards of professionalism by following the Company dress code and/or wearing the Company uniform.
- Ensure all kitchen equipment and tools are being used safety and according to provided direction.
- Clean designated areas in accordance with procedures, morning or evening routines, and hygiene requirements; assist with dishwashing duties as assigned.
- Assists in the orientation and training of food service staff.
- Attends staff meetings and mandatory training as required.
- Execute and monitor the quality of all classes of modified diets.




- Other duties as assigned.

Performance Requirements

- Continuously follows the principles of “good customer service” and ensure that these values are demonstrated in day to day practices.
- Demonstrates the ability to interact effectively with team, suppliers, residents and families as well as external community resources.
- Demonstrates solid organizational and time management skills.
- Clear criminal records check.
- Up to date immunizations.

Education & Skills

- Completion of two year community college Culinary Arts program or equivalent combination of education and experience.
- Provincial Food Handling Certificate required.
- Experienced in large quantity food preparation, as well as cooking from “scratch”.
- Strong working knowledge of food services industry principles, methods, practices, and techniques.
- Strong written and verbal English communication skills.
- Knowledgeable of the Health and Safety Regulations and other relevant legislative/regulatory requirements.

Working Environment, Special Skills and Physical Job Requirements

- Work on a continuous basis in extreme heat and cold temperatures.
- Walking, stretching and standing for at least 3 hours per day.
- Regularly lift up to 50 pounds, unassisted; push and pull wheeled equipment up to 50 pounds.
- Bending, stooping on a regular basis.
- Climb stairs, lift and move small equipment.
- Occasional overtime and weekends.

Job Type: Casual Pay: From $20.67 per hour

Advantages

- Discounted or free food
- Flexible schedule
- On-site parking

Experience:
- Culinary: 3 years (preferred)
- cooking: 3 years (preferred)

Licence/Certification:
- Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person

📌 Casual Cook (Calgary)
🏢 Rocky Ridge Retirement Community
📍 Calgary