1st Cook

St. John's, Newfoundland and Labrador, Canada
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3 + Years Experience

Company: Puglisevich
Skills: Catering
Experience: 3 + Years
Education: High School/Secondary
Employment Type: Rotational Contractor
Location: St. John's, Newfoundland and Labrador, Canada
No location/work authorization restrictions found.

Company: Puglisevich & Komatik Training Solutions Inc.

Date Issued: February 18th 2019

Working Hours: 12 hour shifts (10:00 a.m. - 10:00 p.m.)

Rotation: 2 weeks on/ 2 weeks off

Reports To: Chef

Job Status: Full Time

Other Information: Position is based in Labador; Flights & Accommodations will be provided by the Company

Job Summary: Responsible for proper and timely preparation of the food service as well as supervision of kitchen staff.


Primary Responsibilities:

  • Accountable and responsible for maintaining a culture focused on having Safety as a value
  • Coordinate and be responsible for the handling, preparation, production, and timely service of all meals in accordance with methods and standards approved by the Chef
  • Coordinate all kitchen staff involved in the preparation and serving of meals
  • Prepare meals as per the menu plan provided by the Chef
  • Ensure adequate quantities of the menu choices are prepared as per the menu plan, and follow production quotas as set down by the Chef
  • Proper food storage, rotation, and discarding of expired foods fall under HACCP and FIFO guidelines
  • Serve all food items in accordance to HACCP and Food Safe standards
  • Ensure menu boards are updated daily
  • Provides culinary guidance and leadership to Sandwich cooks and Salad cooks as well as new employees
  • Meet with the Chef daily to discuss menu preparation and production strategy
  • Menu planning and food costing.
  • Quality and quantity of food are in the right amount.
  • Standard of safety and sanitation.
  • Uphold on safety, sanitation and cleanliness
  • Clean work habits and knowledge in safety procedures
  • General kitchen safety and good housekeeping
  • Monitoring food temperature every day.
  • Direct/follow food preparation and cooking according to the Executive Chef or Assistant Executive Chef
  • Consult with Executive Chef and Camp Managers for special events and menu.
  • Know food production for the week.
  • Make sure the rules and company policies are followed by everyone.
  • Make sure employees follow standard food procedures.
  • Record food consumption and inventory.
  • Proper stocking of groceries
  • Proper food storing of raw food and cooked foods on the shelves.
  • Utilize all products to fullest potential.
  • Support other cooks and kitchen staff workers
  • Ensure we give the need of our guest for the rest of the day.
  • Proper training is used of all equipment. Safe work procedures
  • May require some food ordering and/or kitchen supplies
  • Responsible for completing in shut down of kitchen area, including all goods (foods), equipment and clean up. ( Including, mopping floors, cleaning equipment/etc )
  • Perform all necessary duties as required by the Assistant Executive Chef/Executive Chef and Management
  • Perform all necessary duties as it relate to hot meals preparation
  • Shall attend all safety meetings and participate in Client and/or Aramark Emergency Response Procedures
  • Cleaning schedule, that are posted around the kitchen.
  • Ensure area is cleaned and garbage is removed from work areas.
  • All equipment that will not be in use throughout the night, turned off and cleaned. Example: Front streamline
  • Additional duties may be assigned?

Physical Demands Requirements (Must be able to):

  • Stand for long periods of time with scheduled breaks
  • Short and long distance walking required
  • Use of step stools and stairs
  • Use force when push/pulling carts that weigh an average of 22.5 kg
  • Operate kitchen machinery, not exceeding approximately 10.5 kg
  • Frequently lift an average weight of approximately 12kg with a maximum of 16 kg. On occasion where weight may be greater than 16kg assistance from another person or a manual lifting aid is mandatory
  • Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction
  • Perform repetitive movements at the wrist including side to side/up or down and multiple grasps of an average 5kg with a maximum of 10kg. Simple, power and fine finger manipulation for duration of scheduled shift

Working Conditions and Environment:

  • Ability to hear and understand verbal instruction as well as other sounds such as safety alarms
  • Ability to communicate effectively; written and orally in English
  • Must be able to see without impairment for inspection purposes and ability to read small text such as product warning label
  • Exposure to extreme hot and cold environment
  • Ability to work split shifts within a rotational schedule
  • Ability to work and navigate safely in close quarters and congested areas
  • Ability to balance and maintain stability on slippery surfaces
  • May be exposed periodically to elevated noise levels and surroundings
  • Ability and willingness to travel/work long rotations away from home

Minimum Requirements:

  • 3+ years Culinary experience in remote camp or hotel/hospitality industries
  • Working towards Journeyman or Red Seal Certification in the Cook trade or equivalent
  • Valid WHMIS and Food Safe Advanced Certifications are mandatory, First Aid Certification is an asset
  • Additional certification may be required by work location
  • Outstanding communication skills and leadership skills
  • Strong with prioritization and time management
  • Ability and willingness to travel/work long rotations away from home