Cooks (NOC 6242)
Description
Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. Cooks are also employed aboard ships and at construction and logging campsites. Apprentice cooks are included in this unit group.
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Example Titles
- apprentice cook
- cook
- dietary cook
- first cook
- grill cook
- hospital cook
- institutional cook
- journeyman/woman cook
- licensed cook
- line cook
- second cook
- short order cook
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Classified Elsewhere
- Chefs (6241)
- Food Counter Attendants, Kitchen Helpers and Related Occupations (6641)
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Duties
Cooks perform some or all of the following duties:
- Prepare and cook complete meals or individual dishes and foods
- Prepare and cook special meals for patients as instructed by dietitian or chef
- Supervise kitchen helpers
- Oversee subordinate personnel in preparation, cooking and handling of food
- May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies.
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Skills
Cooks need the following skills and abilities:
- enjoy working with food, have clean work habits and knowledge of food safety procedures,
- be results- and detail-oriented,
- be able to work at a routine job, but adapt to unusual requests and circumstances,
- some jobs require creativity in food preparation and presentation,
- a good sense of taste and smell, vision, good hand-eye co-ordination,
- physical stamina to stand for long periods of time and to work in hot and humid environments,
- the ability to remain calm under pressure,
- be well-organized, self-disciplined and able to work quickly, carefully and safely,
- be able to read and follow recipes,
- have good verbal communication skills and be able to work well with others in the kitchen and in food service,
- mathematics for planning and administration,
- basic computer skills may be required,
- good recordkeeping skills are required to maintain inventories, order supplies,
- some bookkeeping skills may be required.
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Employment Requirements
- Work experience in food services is the primary employment requirement.
- In Manitoba, completion of secondary school is usually required.
- Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or several years of commercial cooking experience may be required. Red Seal trade certification is available but voluntary in all provinces and Territories. Interprovincial trade certification (Red Seal) is also available to experienced cooks through trades qualification.
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Terms & Conditions
This is a large occupational group, and cooks work in a variety of settings such as restaurants, hospitals, tourist resorts, logging camps and hot dog stands. The work is physically demanding requiring continuous standing and heavy lifting. They often work in close quarters near hot stoves and grills. There is pressure to prepare meals quickly, while ensuring quality is maintained and safety and sanitation guidelines are observed. The pace of the work can be hectic during peak dining times.
Cooks work days, evenings, weekends and holidays. While kitchen staff in hotels and restaurants can expect evening and weekend shifts, cafeteria cooks in schools, factories and other institutions are more likely to work more conventional business hours. The majority of cooks work full-time (55%), although some positions in the tourism industry are seasonal.
Wages for apprentice cooks are regulated by the Province of Manitoba. First level apprentices must be paid no less than the provincial minimum wage plus 20%, and second level apprentices no less than the provincial minimum wage plus 45%.
For cooks in general, rates of pay vary enormously depending upon the work setting and experience acquired. Positions in health and educational institutions that are covered by a collective agreement tend to be better paid.
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Earnings
$20,800 per annum - starting
$27,200 per annum - average
$43,400 per annum - high
Earnings are reviewed annually or more frequently if new information becomes available.
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Education / Training
- To enter apprenticeship, you should have Senior 4 or equivalent high school academic standing.
- To become a journeyperson (certified) cook, you must complete an apprenticeship that combines on-the-job (practical) experience and in-school (technical) training. You must find an employer who will give you supervised practical training. Then contact the Apprenticeship Branch to formalize the apprenticeship agreement with your employer. As you learn the skills of your trade, you are paid a wage that increases over the length of your apprenticeship. (See the section, Terms and Conditions, about the Red Seal certificate.)
- However, if you do not have the required education standing and are at least 19 years of age, you may qualify as a Mature Student based on an assessment of your previous skills and training.
The following post-secondary institutions offer programs in this field:
- Assiniboine Community College offers a two-year diploma program in Culinary Arts. Graduates of this program may obtain professional qualifications (journeyperson status) by completing an apprenticeship program. Students who complete their studies with a 70% average may receive credit toward Level 1 of the apprenticeship program.
- Assiniboine Community College also offers a 9-month Professional Cooking program. Students who complete their studies with a 70% average may receive credit toward Level 1 of the apprenticeship program.
- Red River College offers 21-month diploma program in Culinary Arts. Students who successfully complete the program will receive credit for Level 1 and Level 2 Apprenticeship.
- The University College of the North offers a one-year Commercial Cooking certificate program. Students who complete their studies with a 70% average may receive credit for Level 1 of the apprenticeship program.
- Winnipeg Technical Centre offers a program in Commercial Food Services.
- The Manitoba Tourism Education Council offers an entry-level cook training program.
- Most vocational cook programs offered in Manitoba do not provide credit for the apprenticeship program.
- Some high schools in Manitoba offer a program in Food and Hospitality Services.
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Career Paths
Most cooks start as fast-food or short-order cooks. Some cooks begin in lower skilled kitchen positions such as dishwashing, food assembly or salad preparation. These positions require little education or training, and most skills are learned on the job. After acquiring some basic food handling, preparation, and cooking skills, these workers may be able to advance to an assistant cook position in a large kitchen or to cook in a small kitchen.
Experienced cooks can advance through promotions with the same employer or by moving to more advanced positions with other employers. With additional training they can become sous-chefs, chefs or executive chefs, banquet managers, food service administrators and co-ordinators, general managers.
Experienced cooks may start their own restaurant or food service company.
Red Seal trade certification through the Apprenticeship program allows for interprovincial mobility.
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Outlook
Employment prospects for cooks are expected to be good in the period 2010 - 2014. Employment in Manitoba in 2010 is estimated at 7,150.
Employment for cooks is slightly sensitive to economic conditions generally, particularly in the hospitality sector. However, this is a large occupational group and there will be many job opportunities arising from turnover. This is especially true for fast-food outlets, which are the largest source of employment for cooks. Many work in this occupation as a first job or while attending school. According to the 2006 Census, approximately half of the cooks are under 30 years of age.
Cooks with a combination of formal training and experience will be in the greatest demand in hotels, restaurants and institutional kitchens.
Employment is fairly evenly distributed across the province. Cooks are employed in the Accommodation and Food Services sector (77%), followed by Health Care and Social Assistance (12%).
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Employment by Age Group
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Employment by Industry
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Employment by Region
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Employment by Gender
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Employment by Aboriginal Self-Identification
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Employment by Visible Minority
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Please Note - The source for above charts is the 2006 Census.
Professional Associations, Unions, and Regulatory Bodies...
- Canadian Culinary Federation, Brandon Branch, 1570 18th Street, Brandon, MB, R7A 5C0, Telephone: (204) 272-0602.
- Canadian Culinary Federation, Winnipeg Branch, P.O. Box 1072, Winnipeg, MB, R3C 2X4,
- Hotel & Restaurant - Local 206, 357 - 331 Smith Street, Winnipeg, MB, R3B 2G9.
- Manitoba Hotel Association, http://www.manitobahotelassociation.ca
- Manitoba Restaurant Association, 590 Erin St., Winnipeg, MB, R3G 2V9, http://www.dinemanitoba.com
- Canadian Culinary Federation, http://www.ccfcc.ca
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