Staffing and recruiting

Cook

  • Design menus; prepare, season, cook, portion and freeze food, and ensure quality and optimal use of food.
  • Participate in food procurement and management, meal distribution and maintenance of work area.
  • Receive, verify, store and assist in maintaining food inventory.
  • Respond to unit food orders (food requests, lunch boxes, barbecues, etc.), prepare and clean vegetables, fruit and other foods, and portion them according to established standards.
  • Also participate in meal distribution (cafeteria and carts).
Qualifications

For institutional kitchen resources:

  • DEP and/or ATTESTATION in institutional cooking and/or experience deemed sufficient in CHSLDs, hospitals, etc.
  • MAPAQ certificate
  • Have a cell phone that can receive and send text messages and e-mails
  • Be able to respond to emergency requests from client organizations within 90 minutes
Advantages
  • Driver's license
  • Own a motor vehicle
  • Reside on the Island of Montreal
  • Have access to public transportation

Montreal