Job Details Cook (NOC 63200)
Employer : 2232982 Alberta Ltd. , dba 1979 Sports Bar and Grill
Job Location: 1418 14 Ave, Wainwright, AB T9W 1J8
Salary: $18.00 HOUR for 35 to 44 hours per week, medical, disability and vacation benefits
Terms of employment: Permanent employment, Full time, Morning Day, Evening, Weekend, Shift,
Applicants with part-time availability are encouraged to apply.
Start date: Starts as soon as possible
Vacancies: 1 vacancy
Languages: English
Education: Secondary (high) school graduation certificate or equivalent experience
Experience: 1 year to less than 2 years
Specific Skills: Prepare and cook complete meals or individual dishes and foods; Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies, Train staff in preparation, cooking and handling of food; Order supplies and equipment; Inspect kitchens and food service areas; Clean kitchen and work areas; Maintain inventory and records of food, supplies and equipment;
Cook Categories: Cook (general)
Additional Skills: Prepare dishes for customers with food allergies or intolerances
Work Setting: Restaurant; Bar
Work Conditions and Physical Capabilities Fast-paced environment; Repetitive tasks; Physically demanding; Attention to detail; Standing for extended periods
Personal Suitability: Flexibility; Client focus; Organized
Employment groups: This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Indigenous people, Newcomers and Refugees to Canada, Students, Youth, Visible minorities, mature workers.
How to apply: By email: bojic.igor@outlook.com
By mail: 1418 14 Ave, Wainwright, AB T9W 1J8
Job Description
Prepare and cook complete meals or individual dishes and foods; Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies, Train staff in preparation, cooking and handling of food

Job Description Prepare and cook complete meals or individual dishes and foods; Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies, Train staff in preparation, cooking and handling of food