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Cook

Job Description

Cook

Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments.

Main duties

  • Prepare and cook complete meals or individual dishes and foods
  • Prepare and cook special meals for patients as instructed by dietitian or chef
  • Schedule and supervise kitchen helpers
  • Oversee kitchen operations
  • Maintain inventory and records of food, supplies and equipment
  • May set up and oversee buffets
  • May clean kitchen and work area
  • May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
  • May hire and train kitchen staff.
  • Cooks may specialize in preparing and cooking ethnic cuisine or special dishes.
  • Progression to supervisory or more senior positions, such as chef, is possible with experience and training.
  • The Red Seal endorsement allows for interprovincial mobility.
  • There is mobility among the various types of cooks in this group.

Employment requirements

  • Completion of secondary school is usually required.
  • Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or food safety or several years of commercial cooking experience may be required.
  • Trade certification is available, but voluntary, in all provinces and territories.
  • Red Seal endorsement is also available to qualified cooks upon successful completion of the interprovincial Red Seal examination.

Apply for a job as a Cook in Canada

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Food Services Description