Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process. 

This is a posting for an existing job vacancy

• Represents Compass Group Canada in a courteous, efficient, and friendly manner in all customer and employee interactions.
• Performs pre-preparation and preparation tasks (measuring, getting supplies, and setting up) assigned by Executive Chef.
• Required to handle tasks in other areas of the kitchen in addition to their stations. Additional Station Cook job duties and responsibilities.
• Responsible for opening and closing checklist, as well as necessary reports
• Adheres to menu specifications and standardized recipes, assembling ingredients for the quantities required.
• Ensure that all food served exceeds standards for quality control, at the proper temperature and at the correct time. Ensure all HACCP/QA standards for food preparation are followed at all times.
• Attention to Detail and Organizational Skills
• Physical stamina and the ability to stand for extended periods of time when cooking and preparing food
• Able to work both independently and as a team member
• Maintains a professional appearance and demeanor at all times
• Ability to work at a fast pace
• Ability to remain calm under pressure and deal with unexpected situations
• Required to perform cleaning duties. Responsible for the cleaning of own Station.
• Ensure that sufficient stock has been prepared for service.
• Receive and put away deliveries as they arrive following SOP for receiving
• Weighs all waste at end of each shift and follows proper diversion or waste management protocols.
• Maintains good portion control and forecast of production, as directed by the Executive Chef.
• Maintains proper food production records. Ensure that all prepared products are correctly recorded on production records.
• Maintains established food rotations in all areas (stock room, fridge, freezer) in order to minimize spoilage and waste.
• Reports damaged and/or inoperable equipment and fixtures to unit manager.
• Performs other work-related duties as assigned by management. Assists anywhere else in the kitchen during production as needed.
• Interacts with customers in order to assure customer satisfaction.
• Must have sufficient mobility to perform assigned tasks within production and service time frames established for the job.
• Maintain all HSQA records, such as production logs, hot and cold temp logs, cooling logs, receiving logs, cleaning logs as per job requirements, DAILY.
• Follows principles of sanitation and safety in handling food and equipment.
• Maintain all related work areas and equipment in a clean and sanitary condition, including at the end of the shift.
• Responsible for the cleaning and sanitizing of assigned station before, during, and after service.
• Makes sure Standard Operating Procedures and guidelines are followed at each station during their shift.
• Ensures that Compass Group Canada Quality Assurance Policies and procedures, and Public Health Policies on food handling, cleaning and sanitation are followed at all times.

Weekly

• Attend weekly safety talk meeting.
• Complete the weekly cleaning checklist.
• Complete weekly station inventory.
• Complete the weekly cleaning checklist.
• Complete all required 24/7 training.
• Attend monthly marketing and culinary meetings as applicable.