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Open nowPosted yesterday

Cook

The Salvation Army Thrift Store, National Recycling Operations229 open roles

Pay
$22 – $28 an hour
Where
CALGARY, AB
Work mode
On site
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Your applicationOpen nowCookThe Salvation Army Thrift Store, National Recycling Operations · CALGARY, AB

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The clock on this job

Early applications get read.

13.5% of postings close within 7 days. Measured by our own scanner across the market. The Salvation Army Thrift Store, National Recycling Operations postings stay open a median of 14 days.

Share of postings closed within
  1. 2.3%1 day
  2. 4.6%3 days
  3. 13.5%7 days
  4. 21.8%14 days
  5. 36.6%30 days
  6. 58.9%60 days
This job: posted yesterday

The Salvation Army Thrift Store, National Recycling Operations median: 14 days open

The posting

Who We Are

For more than 130 years, The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a world-wide Christian church, each year we help more than 2 million people, providing necessities such as food, clothing and shelter. In addition, we support people experiencing unemployment, addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission, vision and values of hope, service, dignity and stewardship. As a faith- and values-based organization, we hire and serve people of all backgrounds and walks of life - there is a place for everyone to belong here.

Mission Statement

The Salvation Army exists to share the love of Jesus Christ, meet human needs and be a transforming influence in the communities of our world.

Job Description:

1. Food Preparation:

  • Prepares and serves nutritious meals to guests following Canada’s Food Guide and the Dietician-approved menu.
  • Ensures Food-Safe practices are always followed in food preparation and service.
  • May use a wide range of cookery methods to produce a range of menu items, including boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill and shallow fry.
  • In collaboration with Head Cook or Manager, ensures inventory is rotated every three days.
  • Checks and records the temperature of food items and takes into consideration the amount of time they have been in the danger zone.
  • Ensures items stored in the refrigerator and freezers are labelled, dated, covered properly and placed on the appropriate shelf.
  • Takes the temperature of prepared foods before service and records the same.• Decides on the appropriate, creative, and efficient use of food to minimize wastage.
  • Prepares and sequences the timing of food and preparation of tasks.
  • Ensures menu deviations are recorded on the substitution chart provided.
  • May assist with recording monthly and quarterly statistics for meal numbers and volunteer hours, ensuring volunteers keep time sheets up to date.
  • Participates in scheduled job-related training as required.

2. Health and Safety:

  • May clean all food preparation devices ensuring they are maintained to a high standard of cleanliness using the appropriate cleaning products.
  • Completes daily temperature audits for fridge and freezer and record at the beginning and end of shift on the daily audit form.
  • Reports any problems and work in concert with the Food Services Supervisor.
  • Ensures that proper safety precautions and hygiene standards are followed, including Universal Precautions.
  • Ensures the kitchen, food storage, and fridge/freezer are kept clean and organized at all times.
  • Ensures high sanitation and cleanliness standards are maintained throughout the kitchen, dining room and food storage areas, including removing kitchen & dining room waste.
  • May be required to wear a full and clean uniform when provided, along with hair precautions, when on duty.
  • May be required to ensure that the building is secure and that safety standards are always met or exceeded.
  • Ensures proper lifting, twisting & reaching techniques are used during job performance.
  • Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen, foodbank, dining room and food storage areas, including removing kitchen & dining room waste.
  • Demonstrates a high standard of personal hygiene.
  • Participates in monthly workplace inspections.

3. Communication:

  • Communicates clearly with other staff members and/or volunteers regarding food service & food safety in a positive and encouraging manner as they assist in providing service to guests.
  • Maintains product, service and market knowledge.
  • Always treats guests and other staff with respect and dignity.
  • May provide supervision and advice to fellow workers, students and/or volunteers, especially in Head Cook’s or Manager’s absence.
  • Perform other work-related duties as assigned.

WORKING CONDITIONS:

  • This is an onsite full-time temporary contract position at 40 hours per week until April 2, 2027 with possible extension.
  • Hours are typically during the daytime; however, shifts may vary based on operational needs and requirements.
  • The Incumbent’s work environment is typically in a kitchen, dining, and storage areas.
  • Travel within Calgary is required to visit other campuses.
  • The position may involve exposure to the following working conditions: Dirt, dust, and varying temperatures. Confined or cramped workspaces. Hot and steamy environments. Time pressures and tight deadlines. Wet or slippery floors. Potential cuts and burns.
  • The incumbent may be exposed to various occupational hazards and risks that could result in minor injuries, harm, or illness, including but not limited to: Physical altercations or aggressive behavior from vulnerable populations. Exposure to infectious diseases. Emergency response situations, including fires, bomb threats, or other emergencies. Exposure to hazardous or toxic chemicals. Contact with moving equipment or objects. Electrical hazards. Risk of back strain or other musculoskeletal injuries. Slips, trips, and falls, particularly on wet or slippery surfaces. Other minor physical injuries.
  • The Incumbent must take the following precautionary measures (in addition to health and safety rules): Universal Precautions, Adherence to Food Safe practices as prescribed and outlined in Food Safe Training. Use gloves provided when necessary. Immunization for Hepatitis B and vaccination against Tuberculosis and flu are suggested. Non-Violent Crisis Intervention training. Uniforms will be laundered daily.
  • The performance of the job requires a small amount of computer work, lifting/moving equipment, may assist with loading/unloading trucks (groceries), a frequent amount of standing, cutting, chopping, carrying supplies and walking.

EDUCATION, EXPERIENCE AND QUALIFICATIONS:

Education, Qualifications and Certifications:

  • Completion of a formal post-secondary program of at least one academic year.
  • Food Safe Level 1 certification is required. Food Safe Level 2 certification will be considered an asset.
  • Red Seal Certification is considered an asset.
  • Alternative combination of education and Experience may be considered.
  • Must provide a satisfactory Police Information Check (PIC), including Vulnerable Sector Clearance.
  • Must provide a satisfactory Child Intervention Record Check clearance.

Experience and Knowledge:

  • One year of experience cooking in an industrial kitchen.
  • Knowledge of food preparation and familiar with kitchen equipment
  • Occupational First Aid Level 1 Certification
  • WHMIS Training & Universal Precautions Training
  • Online New Hire Health and Safety Courses

Skills and Capabilities:

  • Fluent in spoken and written English
  • Excellent team and interpersonal skills
  • Valid Driver’s License and clean driver’s abstract (may be required for some positions)
  • Completion of our online Armatus Abuse Training and required Health and Safety training
  • Able to handle physical demands, which include lifting/carrying items up to 30 pounds
  • Has the ability to stand for extended periods of time
  • Immunization for Hepatitis B and vaccination against Tuberculosis are suggested
  • The performance of the job requires attentive listening (empathy to guests/volunteers/co-workers) and the ability to give directions. It also requires frequent attention to the preparation of food, reading recipes, adhering to safety procedures and regulations and keeping track of what supplies are needed
  • Willingness to develop an understanding and support for the mission and purpose of The Salvation Army in Canada and its implications as related to position responsibilities.
  • Work in compliance with OH&S Act and Regulations and abide by The Salvation Army’s health and safety policies and procedures.

Compensation:

The target hiring range for this position is $22.08 to $27.59 with a maximum of $33.11.

Placement in the salary range will be based on factors such as market conditions, internal equity, and candidate experience, skills, and qualifications relevant to the role.

The Salvation Army will provide reasonable accommodation upon request. Please email [email protected] if you have a need for any accommodation and we will be pleased to discuss this with you.

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