Cooks

Nature of work

Cooks prepare and cook food in hotels, restaurants, and institutions. Cooks also work on ships and at construction and logging campsites.

Job duties

Cooks:

• 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.

Sample job titles

• apprentice cook
• assistant cook
• banquet cook
• cafeteria cook
• camp cook
• caterer cook
• cook
• line cook
• ship's cook
• short order cook

Skills

• A genuine interest in preparing food
• Creativity
• A keen sense of smell
• Interest in precision work
• Good memory for details
• Mathematical ability
• Good health
• Physical stamina and manual dexterity
• Knowledge of basic nutrition and cooking methods
• Communication skills
• Ability to work independently and as a team
• Organizational and time management skills
• Ability to multi-task
• Customer service skills
• Ability to work under pressure
• Ability to apply the rules of hygiene, sanitation, and occupational safety.

Job requirements

• High school or equivalent (usually).
• Training through a 5,400-hour apprenticeship program with three apprenticeship levels: to become an apprentice you first need to have a job - enter an apprenticeship agreement either directly through an employer or after graduating from a college-level pre-apprenticeship program; learn on the job, mentored by a certified journeyperson who signs off on skills in a logbook.
• Trade Qualifier option, 8,100 hours, and other criteria.
• Certification for cooks is voluntary in Nova Scotia.
• Write and score a minimum of 70% on the Red Seal exam for cooks.
• Red Seal Endorsement (RSE) allows for interprovincial mobility.

Other considerations

• Setting: are clean and well lit but can be hot with restricted space.
• Work hours: most cooks work shift work, including early mornings, late evenings, holidays, and weekends. The hours worked each week vary depending on the type of position and type of workplace.
• Cooks work under pressure and the work volume can be large.
• Risks: burns, cuts, slips, and falls are common hazards.
• Cooks must be able to stand for long periods, work in close quarters, and lift heavy objects.
• Cooks who work at camps in remote areas must be able to work under particular conditions and can be away from home for extended periods.
• Cooks must be able to remember recipes and be able to adapt them to available ingredients and current requirements.
• Cooks must be conscious of health information like dietary requirements and allergies.
• Cooks should be versatile enough to help with any task that needs doing within the kitchen and any other related task.
• Experienced cooks may act as mentors and trainers to apprentices in the trade. They can advance to positions like kitchen managers, chefs, banquet managers, sales, food service administrators and managers, general managers, or food writers. They can also own their own business.
• Some experienced cooks achieve a highly respected level of certification as either a Certified Chef de cuisine or a Certified Master Chef.
• These jobs are influenced by tourism activity. Employment levels vary throughout the year and peak in the summer months.
• Earnings can vary depending on the skills and training of the individual and the employer’s organization type.
• Cooks may specialize in preparing and cooking ethnic cuisine, or in preparing meals according to dietary and varying nutritional requirements.
• Apprentices usually earn a percentage of the journeyperson (fully qualified) rate. This percentage increases as each level of the apprenticeship program is completed.
• Everyone has fair access to participate and succeed in the apprenticeship system. Everyone who develops the necessary skills and abilities should be able to succeed in the trades and trade qualification system. Work environments in the province support women and equity-seeking communities.

Regulations

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