Cook – Red Seal or military QL5 (4 positions)

  • Post Date: February 27, 2022
  • Apply Before: February 27, 2099
Job Description

One of our Government clients is currently seeking (4) four Cooks on contract to work in Petawawa, ON. The contract will be until Nov 2022 and can be renewed.


Red Seal certification, military QL5 qualification as a Cook or an equivalent combination of training in institutional cooking and related work experience


  1. Prepares and cooks, presents, and delivers food products and services to diners/clients of the department through in-house food services, dispersed meals, sandwich/salad bars or take out services;
  2. Roasts, bakes, grills, fries and boils meat, poultry, fish and vegetables. Prepares salads, pasta, casseroles, rice, vegetables and dressings. Bakes breads and desserts and prepares fruit desserts;
  3. Be cooperative and professional with work groups, when dealing with supervisors and co-workers when working under pressure and in challenging environmental conditions (visits from dignitaries, special occasions and/or the preparation of special meals);
  4. Informs management regarding production, menus, leftovers, food consumption and shortages, recipe adjustments and equipment malfunctions in order to increase or decrease production
  5. Principles and procedures of recipe standardization in order to develop and test new menu items and products;
  6. Plan, organize and prepare several types of meals each having multiple components and requiring varied but coordinated cooking times in order to meet tight frames;
  7. Use commercial fryers and steamers, compartmentalized steam heated tables, conventional steamers, meat-cutters, mixers, grills, rotisseries, stove-tops, etc.;
    1. Transport food and supplies from the storage areas to the work areas;
    2. Respond efficiently to unexpected or last minute changes to menu items or number of customers;
  1. Use food intelligently, efficiently and economically in order to minimize waste;
  2. Operating, cleaning, maintenance and safety procedures for kitchen equipment and tools used daily for food preparation, serving and cleaning;
  3. Shrink and expand recipes requiring mathematical skills (fractions, multiplication) often requiring conversion between imperial and metric, often conducted in a noisy environment with many interruptions; and
  4. Participate in planning and cooking for special functions that require special and more complex meals. This is often done in addition to normal work load