COOK is a leading provider of delicious, high-quality frozen meals, crafted with care to bring convenience and nutrition to family dining experiences.
Cook up a storm.
On-site · Québec
The cook is responsible for preparing and serving daily meals for approximately 50 people while maintaining high standards of quality and food safety. They must also ensure the kitchen workspace remains clean, organized, and compliant with hygiene regulations.
On-site · LaSalle
The cook is responsible for preparing meals according to recipes and quality standards while maintaining a clean and safe workspace. They must also manage food inventory, label products, and communicate effectively with other operational departments.
On-site · Montréal
The cook is responsible for preparing food products according to corporate standards and maintaining a clean, organized kitchen environment. They must also ensure quality service, manage inventory rotation, and report any equipment issues to supervisors.
On-site · Montréal
The cook is responsible for preparing food according to corporate standards and maintaining a clean, safe kitchen environment. They must also manage food storage, rotate inventory, and communicate effectively with other operational departments.
On-site · Montréal
The Chef Manager is responsible for overseeing food preparation, menu development, and the direct management of associates. They must ensure strict compliance with health and safety regulations, including HACCP standards, while maintaining positive client relationships.
On-site
The Executive Chef is responsible for flawless catering execution, menu creativity, and maintaining high standards of food quality and presentation. They must also oversee kitchen staff, ensure strict compliance with health and safety regulations, and manage client relationships.
On-site · Hudson Heights
The Chef Manager is responsible for overseeing food preparation, menu development, and maintaining high standards of quality and safety. They also manage staff, ensure client satisfaction, and monitor financial performance including food and labor costs.
On-site · Fredericton
The Chef Manager is responsible for planning, preparing, and serving high-quality meals while ensuring compliance with food safety and nutrition standards. They also lead and develop the kitchen staff, manage inventory, and oversee daily foodservice operations.
On-site · Ottawa
The Chef Manager is responsible for overseeing food preparation, menu development, and the direct management of associates. They must ensure strict compliance with health and safety regulations and maintain high standards of quality assurance.
On-site
The Chef will oversee food preparation, menu development, and catering events while managing staff and ensuring compliance with health and safety regulations. They are also responsible for maintaining positive client relationships and managing food and labor costs.
On-site · Ottawa
The Chef Manager is responsible for overseeing food preparation, menu development, and maintaining positive client relationships. They must also ensure strict compliance with health, safety, and quality assurance standards within the unit.
On-site · Mont-Royal
The Chef Manager is responsible for overseeing daily food preparation, menu development, and the direct management of staff. They must ensure strict adherence to health, safety, and quality assurance standards while maintaining positive client relationships.