Cook, Institution & Cafeteria - Briargate

Our mission at Levante Living is to provide a supportive and caring experience for our residents, families, and team members. For us, this is more than a job; it’s a passion. Together, we create a space at each residence where ongoing enrichment helps both residents and team members thrive. 

Levante Living is a rapidly growing retirement living portfolio (23 properties under management), primarily in secondary markets with a mix of independent and assisted living suites. We believe in living our values to build a culture rooted in respect and teamwork, and we remain focused on excellence in team member experience, resident satisfaction, and financial performance

We are seeking a Cook. The individual is responsible to prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Responsibilities:

• Clean and inspect kitchen equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Cook meals according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Wash pots, pans, dishes, utensils, or other cooking equipment.
• Apportion and serve food to facility residents, employees, or patrons.
• Clean, cut, and cook meat, fish, or poultry

Technical skills and Requirements:

• Food Preparation: Proficiency in washing, peeling, cutting, chopping, dicing, and slicing vegetables, fruits, and meats. This also includes preparing stocks, soups, sauces, salads, and dressings.
• Cooking Methods: Understanding and applying fundamental cooking techniques under supervision, such as grilling, sautéing, roasting, frying, braising, poaching, and baking.
• Knife Skills: Safe and proficient use of various knives and kitchen tools to ensure uniform food preparation, which increases efficiency and safety.
• Food Safety and Sanitation: Knowledge of, and strict adherence to, health regulations (e.g., HACCP, FoodSafe, WHMIS). This includes ensuring proper food handling, maintaining correct temperatures for, and preventing cross-contamination.
• Equipment Operation: Ability to operate and clean commercial kitchen equipment, including blenders, mixers, slicers, fryers, broilers, and ovens.
• Recipe Adherence and Basic Math: Ability to read and accurately follow standardized recipes and instructions, as well as performing basic math for recipe scaling, measuring ingredients, and calculating portion sizes.
• Stock and Inventory Management: Assisting with receiving, unpacking, storing, and organizing food deliveries, as well as checking stock levels and rotating products using the FIFO (First In, First Out) method.
• Plating and Presentation: Arranging food on plates in an aesthetically pleasing manner according to set standards. 

How to apply:

Please send your application to christine.cornelius@briargate.ca