Cooks - Level 2

This group performs some or all of the following 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.

• 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.

• The Red Seal endorsement allows for interprovincial mobility.

• There is mobility among the various types of cooks in this group.

• Progression to supervisory or more senior positions, such as chef, is possible with experience and training.