Cook. The Cook is responsible to the Master for the safe and efficient management of victualling and housekeeping services. The Cook is responsible for the provision of meals and the adequacy and cleanliness of the galley and provisions storage spaces The Cook is to ensure that all accommodation spaces are clean; that clean linen is provided on a regular basis, and that cleaning utensils and supplies are available The Cook will ensure that meals are provided for all onboard and that variety is with recommended alternatives suitable for a healthy diet The Cook is a Member of the Committee of Management, and is responsible for ensuring that policies and procedures described in the SQS Manuals pertinent to his/her area are followed. He/she is to report deficiencies to the Master and to recommend changes where these can lead to more efficient shipboard living and cost control The Cook is delegated by the Master for the ordering of victualling provisions and for the placement of orders for Marine stores. All orders must be made in regard to the vessels respective budgets. All orders are to be sent via the master. The Cook shall also undertake training to enable them to perform the duties contained in the ratings duty statement.
Cook. (a) A Cook is a non-trade qualified person who prepares, cooks, and serves meals for the residents of a residential aged care facility.
Cook. 2. General Worker
Cook. An employee who is certified to perform duties including preparing assigned large quantity food items by methods/procedures outlined in the menu specifications such as roasting, frying, grilling, steaming, poaching, boiling and baking and any other related duties.
Cook. Cooks assist in the cooking and preparation of meals and assists in the ordering and purchasing of kitchen stock and stores. They can effectively:
Cook. If an employee organizing and preparing the breakfast and/or lunch meal holds a current up to date food handling certificate she/he will be paid the Cook rate for seven and one half (7½) hours. Employees who work the shift which organizes and prepares the main meal shall be paid for seven and one-half (7½) hours at the Cook rate. Between and LETTER OF AGREEMENT #1 CARESSANT CARE NURSING AND RETIREMENT HOMES LIMITED (Woodstock Retirement Home) SOUTHWESTERN ONTARIO HEALTH CARE AND SERVICE WORKERS LOCAL 303 affiliated with the CHRISTIAN LABOUR ASSOCIATION OF CANADA RE: SHIFT ASSIGNMENT PROTOCOL This Letter addresses the assignment of work in the Woodstock Retirement Home, and in particular, for the Registered Practical Nurses, Guest Attendants, Housekeepers and Dietary staff. This protocol shall not take the place of the Job Posting procedure, which is used to assign a position that is, or expected to be vacant for a period of four (4) weeks or longer (per Article 11.01). Nor shall the protocol described herein be used to replace the Call In protocol which shall be used to fill shifts that become vacant after the work schedule is posted.
Cook. Notwithstanding the above, if an employee has the required qualifications but has not achieved 12 months experience in the disability field, they will commence at the classification level immediately preceding the one applicable to their qualifications, Cook Grade 1 (CK1)
Cook. This Agreement is a personal contract, and the rights and xxxxrests that the Agreement accords to COOK may not be sold, transferred, assigned, pledged, encumbered, xx hypothecated by him. All rights and benefits of COOK shall be for the sole personal benefit of COOK, and no othex xxrson shall acquire any right, title or intexxxx under this Agreement by reason of any sale, assignment, transfer, claim or judgment or bankruptcy proceedings against COOK. Except as so provided, this Agreement shall inure to the bxxxxit of and be binding upon COOK and his personal representatives, distributees and legatees.
Cook. Xxxx means an employee who is skilled in food preparation and whose duties include cooking, cleaning associated with food preparation, customer service, and/or any combination of these skills.
Cook a. Mgr./ H.S/M.S/ES Head Cook 14.34 14.89 15.57 16.09 16.24 16.39 16.54 16.69 16.84 16.99 17.14 17.29 17.44 17.63 17.78 b. Mgr./ Prim Head Cook 14.09 14.64 15.32 15.89 16.04 16.19 16.34 16.49 16.64 16.79 16.94 17.09 17.24 17.43 17.58 x. Xxxx I 12.64 13.21 13.94 14.51 14.66 14.81 14.96 15.11 15.26 15.41 15.56 15.71 15.86 16.03 16.19 x. Xxxx XX 12.59 13.16 13.89 14.46 14.61 14.76 14.91 15.06 15.21 15.36 15.51 15.66 15.81 15.98 16.14
