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Newfoundland and Labrador Health Services
Candidates need high school graduation or equivalent and completion of an approved cook's training course. Large-scale commercial or institutional cooking experience is an asset, along with the ability to work independently and with a satisfactory work record.
mixing machines, steam cookers, stoves, ovens, blenders, slicers
West Coast Reduction
West Coast Reduction needs candidates with a TSBC 4th Class Power Engineering Certificate, the ability to read diagrams and manuals, and skill in troubleshooting process problems. Food processing or mechanical aptitude is an asset, and the physical demands include lifting up to 50 lbs and working at heights and in confined spaces.
Cookers, Dryers, Centrifuges, Evaporators, Pumps, Conveyors
Westmont Hospitality Group
2+ YOECandidates need at least 2 years of Asian cooking experience, skill with high-heat wok cooking and commercial Asian equipment, and knowledge of traditional ingredients. Food Safe and Serving it Right certificates and the ability to get a GPEB registration are required.
high-pressure wok burners, steam cabinets, industrial rice cookers, MS Word, MS Excel, MS Outlook
4 companies