Chef-Cook for daycare centre
Child Enrichment Centre - Calgary, AB

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Come work with us! Positive work environment, competitive wage and perks!
Job Posting: Centre Cook


  • Certificate in Culinary Arts from a recognized College or University
  • Previous Experience in Meal Prep and Serving of Large Groups (80 or more)
  • Current Provincial Safe Food Handling Certificate (will help you attain it - pass grade of 80% req'd)
  • Current First Aid/CPR Certificate
  • Police Clearance with Vulnerable Sector Search
  • All relevant work experience taken into consideration- must love people. We do!

Hours of Work:

  • Full Time (40 hours Monday through Friday)

Wage: Commensurate with Experience, Education and Practical Interview

  • Range: $13-17 per hour with wage increase at end of successful probationary period
  • 1 week vacation and benefits available after successful completion of probationary period

Start Date: ASAP- Practical interviews begin Oct 15, 2012

Please direct all resumes and inquiries to:

Director or Admin Team
Child Enrichment Centre

By Email: see listing
or by mail to:
The Child Enrichment Centre
3415 – 8th Ave SW
Calgary, AB T3C 0E8

No phone calls or drop ins please




TRAINING AND EXPERIENCE: Post secondary training in food services and/or experience in meal preparation for groups. A basic knowledge of nutrition as described in the Canada Food Guide. Course in Safe Food Handling required once everys 5 yrs. First Aid/CPR Certificate required every 3 years.

JOB SUMMARY: To provide nutritious well-balanced meals and snacks for the children who attend the Centre, in order to meet 2/3 of the daily nutritional requirements, as suggested in the Canada Food Guide. Successful candidate must work as team member with staff, parents and children.


  • Plan a 4 week rotating menu based on Canada Food Guide and the philosophy of the Centre. This menu would be prepared in advance, and would include breakfast, lunch, and morning and afternoon snacks. The menu should conform to the licensing requirements as outlined in the Child Care Licensing Act and Regulation. It is essential to maintain flexibility and creativity when planning the menu.
  • The menu should be posted for parental viewing. Menus are to be posted in each room. Any changes made are to be indicated by stick-note on the menu plan. Copies should also be available to parents who request one.
  • The weekly menu would include: Fresh fruit and seasonal vegetables everyday, white and whole grain breads, crackers and pasta; alternate protein sources such as beans, peas and fish; unsweetened fruit juices; baked goods such as cookies and muffins for snacks that have very low sugar content; milk servings twice a day; other snacks and desserts that are nutritious.
  • Inappropriate foods are not to be prepped or served and include:

a. Food high in sugar and fat content
b. **Nuts or oils of nuts of any variety
c. Food with artificial colourings, additives and preservatives
d. Foods that are a potential choking hazard such as popcorn. No wieners or grapes unless split down the middle. A more detailed list of prohibited foods and of caution foods is listed in the Food Services Guide distributed by the Calgary Health Services.

  • Prepares adequate amount of and variety of all snacks and lunches. Prepares suitable snacks/lunches for the children for field trips at the request of the teachers or Centre Director. When more food is requested from the rooms, more is available and given amicably.
  • Safe Food Handling Course Certificate and first aid/cpr certificates are posted in a conspicuous place and updated annually or as needed.
  • Orders and shops for all food and kitchen supplies in a timely manner so that supplies are available when they are needed. Submits invoices/receipts to the Centre Director in a timely manner.
  • Orders all food supplies needed including: dishes, utensils, cups, bowls and

baking dishes; dishwashing supplies; housekeeping items such as napkins, food storage materials, aprons and other misc. items. Purchases such as these should be made after consultation with Centre Director.

  • Complies with the annual food and kitchen supply budget in the course of

operating the kitchen. Is responsible for ensuring that the kitchen budget is administered in the most cost efficient manner as possible. Mismanagement of the kitchen budget can result in considerable financial losses for the Society.

  • Informs either the Administrative Team or the Centre Director of problems

with the kitchen budget; if and when assistance is required with the menu planning: problems with ordering food and food preparation; the upkeep of kitchen equipment and any other concerns.

  • Keeps the kitchen (including the pantry and freezer area), in a clean and hygenic condition, in compliance with and exceeding health and safety standards. Weekly, monthly and annual cleaning schedule posted, updated and maintained.