Canada’s Royal Winnipeg Ballet has an opening for a Residence Cook.
Reporting to the Head Chef, this position is responsible for ensuring the highest quality standards of food preparation are maintained while ensuring that all licensing requirements are upheld.
Major Duties and Responsibilities:
· Clean, cut, and cook meat, fish, or poultry.
· Cook food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
· Clean and inspect kitchen equipment and work areas to ensure cleanliness and functional operation.
· Apportion and serve food to facility residents, employees, or patrons; direct activities of one or more workers who assist in preparing and serving meals.
· Clean and sanitize work areas, equipment, utensils, dishes, and silverware.
· Compile and maintain records of food use.
· Take inventory of supplies and equipment.
· Assist in training processes to new employees and existing employees as requested
· Cash handling.
· General supervision of the dining hall which includes follow up with students, clearing & cleaning tables, responding to requests.
· Keep kitchen area and dining areas clean at all times, ensuring the highest standards.
· Store food in designated containers and storage areas to prevent spoilage.
· Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
· Other duties as assigned.
As the RWB Cook you will be required to stand for long periods of time working with commercial style equipment. In addition, you will be responsible to work with non-negotiable time lines in preparing meals for students in residence. Hours of work for this position include start times as early as 6:00 AM. This position requires lifting of boxes or containers weighing up to 50 pounds. As a Residence Cook you will be required to wear Chef’s Jacket, an apron, including a hairnet (supplied by the RWB), or suitable head covering alternative, long pants with closed toed shoes with stockings. Latex gloves are provided for food handling.
With the support and guidance of the Head Chef, this position is responsible for ensuring the highest quality standards of food preparation are maintained.
Education and Qualifications:
· Diploma or certificate in a Culinary Arts or Commercial Cooking program.
· Knowledgeable in Childhood/Athletic Nutrition.
· Knowledgeable in the use of applicable computer programs i.e.) Microsoft, Excel, SAGE.
· Production and processing – knowledge of raw materials, production processes, quality controls, costs.
· Knowledgeable in food production techniques and equipment, including storage/handling techniques.
· Criminal Background and Child Abuse Registry Checks.
· Manitoba Food Handler Certificate or equivalent.
· First Aid Certification.
Skills and Specifications:
· Time Management — managing one's own time and the time of others.
· Communication Skills — handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others; actively listen to avoid misunderstandings.
· Ability to follow direction and take initiative
Director of Human Resources