Job Detail

Supervise kitchen staff and helpers; Recruit and hire staff; Organize and manage buffets and banquets; Prepare and cook special meals for patients as instructed by dietitian or chef; Clean kitchen and work areas; Maintain inventory and records of food, supplies and equipment; Prepare and cook complete meals or individual dishes and foods; Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies

Cook Categories
Third cook; Second cook; Cook (general); Line cook; Prep cook

Cuisine Specialties
Canadian