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Vocational Chef

Listing Number: 5606
City/Town: Campbell River
Wage: TBD
Hours: •28 hours per week with a flexible schedule to accommodate program needs Tuesday and Thursday are full days with fewer hours for the rest of the week.
Duties:

Responsibilities:
•Instruct participants in preparing nutritious entrees to be frozen for sale.
•Instruct in Basic kitchen and Cooking skills
•Responsible for inventory, all records and the appropriate ,creative and efficient use of food to minimize wastage
•Responsible for ordering food for program needs,receiving,monitoring and correct storage of food and kitchen supplies.Responsible to work within budget and participate in budget process and monthly checking of budget.
•Establish and maintain guidelines for the security of food supplies and all cooking equipment
•Plans menus and lesson plans based on participants skills levels and frozen entrees needed.
•Monitors preventative maintenance procedures for related equipment, recommends repairs and purchases as required.
•Assists in evaluating Participants progress.
•completes required timesheets accurately recording hours and completing any paperwork required for participants
•ensures good relations are maintained with suppliers, donors and other community agencies and with other Salvation Army Programs and services
•Ensures all contact with donors, general public, staff, volunteers are courteous and professional
•maintains product ,service and market knowledge
•always treats all participants with respect and dignity
•supervises fellow workers, students and or volunteers
•Performs other position related duties as required and outlined in job description.
•maintains kitchen to the highest standards of cleanliness using the appropriate cleaning products
•Ensures the appropriate records are entered daily and filed. reports any problems to the supervisor
•Supervises the security, safety and sanitation of the kitchen in accordance with the standards set out by Island Health Authority and The Salvation Army.

Requirements:

Completion of High School, Grade 12, or equivalent. Post- Secondary education in Food Services. 3- 5 years’ experience in an industrial kitchen

Education/Certifications:
•Food Safe One and Two
•Red Seal Chef credentials – completed or in process
•First Aid

Experience:
•Catering or Food Industry experience an asset
•Instructing or teaching experiences an asset

Required Skills/Knowledge:
•Working with individuals with Mental Health Challenges
•Good organizational, time management and computer skills
•Excellent team and interpersonal skills
•Fluent spoken and written English
Successful candidates, prior to hiring, may be required to provide:
•Background check consent
•A clear vulnerable sector screening
•A clean drivers abstract
•Completion of our online Armatus Abuse Training and required Health and Safety training
•Food Safe level 1 & Food Safe Leven 11
•First Aid Certification
•WHIMIS
The Salvation Army will accommodate candidates as required under applicable Human Rights Legislation.If you require a disability related accommodation during this process,please inform us of your requirements.
In accordance with The Salvation Army policy and legislated requirements, employment is conditional upon the verification of credentials and completion of a background check.
Internal Applicants:Please advise Department Heads of your intentions prior to submitting your application.

Notes: How to apply: Please send Resume and Cover Letter to: employeerelations@oceancrestchurch.org Website: https://salvationarmy.ca/blog/jobs/vocational-chef/