PAM/charcuterie à la carte - Cuisinier

Ready to start fresh?

The Cook is responsible for offering and delivering a high quality, excellent value product to our retail stores, working with the Production Managers and Team Leads to achieve company goals. All responsibilities must be performed in a manner consistent with quality and food safety standards set by Sobeys Kitchens.

You will be combining ingredients and cooking product to recipe specifications, to ensure a consistent item for our customers. This would entail following recipes while creating chef inspired products, working in a hot kitchen, cooking of proteins, vegetables, grains and pastas. Successful candidates will need to be comfortable working with others, coordinating with them, and following instructions. This position requires some lifting, and you must be able to lift to 40 pounds. Accuracy and maintaining a steady pace are integral to this position.

What you bring to the table:

Physical Requirements:

• (Seldom: Not Daily, Rare: 0-5% of shift, Occasional: 6-33% of shift, Frequent: 34-66% of shift, Constant: 66-100% of shift)
• Constant lifting and carrying of less than 10 pounds
• Constant standing
• Constant reaching below shoulder level
• Constant gripping and use of production materials
• Occasional bending and twisting
• Occasional lifting or carrying of up to 40 pounds including waist level and low-level lifts
• Ability to handle a cool working environment of 1 to 4 degrees Celsius

Experience:

• Completion of a post-secondary program in culinary arts plus a minimum of 1 year of related experience in a culinary/food environment or an equivalent combination of education and experience
• Supervisory or management experience will be considered an asset

Knowledge, Skills, and Abilities Required:

• Ability to work at a consistent pace throughout the day
• Ability to work in a fast-paced environment
• Ability to be cross trained on a variety of different food production processes
• Attention to detail and consistency when engaged in food production
• Knowledge of culinary knife skills and other techniques to ensure shrink reduction and quality assurance
• Knowledge of food costs, methods, material and practices of volume food preparation
• Knowledge of sanitary methods and safety procedures in the kitchen
• Strong team player with clear, effective communication skills
• Ability to learn manual and automated systems/tools
• Food Safety Certification will be considered an asset
• Must be able to work a flexible schedule including afternoons, evenings, weekends and holidays