Cook

Company Description Compass Group Canada is the country’s leading foodservice and facilities management company, serving millions of customers every day. The organization operates in diverse environments, including offices, schools, universities, hospitals, senior living communities, sports and cultural venues, and remote sites such as mining camps and offshore platforms. In addition to foodservice, Compass Group Canada provides a wide range of support services, including cleaning, building maintenance, reception, and security. With nearly 40 years of experience in Canada and the backing of a global network, the company focuses on innovation and reliable service tailored to client needs. More information is available at www.compass-canada.com.

Role Description This full-time, on-site Cook role is based in Brampton, ON. The Cook prepares and cooks a variety of menu items according to standardized recipes and company quality standards, ensuring consistent taste, presentation, and portion control. Responsibilities include organizing the kitchen workstation, handling food safely, assisting with inventory, and maintaining cleanliness and sanitation of equipment and work areas. The Cook collaborates with the culinary team, supports meal service during peak periods, and may help with menu specials or catering requests as needed. The role also involves following health, safety, and hygiene regulations and adhering to Compass Group Canada policies and procedures.

• Professional cooking skills, including food preparation, basic culinary techniques, and ability to follow standardized recipes.
• Knowledge of food safety, sanitation, and health regulations, with a commitment to maintaining a clean and safe kitchen environment.
• Experience working in fast-paced foodservice or hospitality settings, such as restaurants, cafeterias, or institutional kitchens.
• Strong time management, organization, and attention to detail to handle multiple tasks and maintain quality during busy service periods.
• Effective teamwork and communication skills, with the ability to collaborate respectfully with colleagues and respond to customer needs.
• Flexibility to work various shifts, including days, evenings, weekends, and holidays as required by operational needs.
• Completion of culinary training or certification, such as a culinary program or Red Seal (asset but not mandatory).
• Food Handler or equivalent food safety certification, or willingness to obtain it within a defined timeframe.