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Head Cook - General

Posted: Sep 18, 2026
Closing Date: Oct 2, 2026
Job ID: FCSS

Job Description

Blood Tribe Early Learning & Childcare Centre

GENERAL DESCRIPTION:

The Head Cook provides for the nutritional needs of the children attending the Blood Tribe Early Learning & Childcare Centre.  The incumbent plans the menus, takes the lead in preparing the meals and assists in serving the meals and snacks, if required, and maintains a clean kitchen.  The Head Cook ensures that meals and snacks provided are in accordance with the Canada Food Guide.

ORGANIZATIONAL RELATIONSHIPS:

  • The Cook reports directly to the Blood Tribe Early Learning & Childcare Centre Program Manager

AREA OF SUPERVISION:

  • Positions which generally report to the Head Cook include:

                                       Three assistant cooks

MAJOR DUTIES AND RESONSIBLITIES:

  • Performs all duties and responsibilities in accordance with the Blood Tribe Administration Policies and Procedures Manual, the Head Start Policies and the Childcare Policies.
  • Orders and Purchases groceries on a two-week schedule adhering to the annual budget.
  • Plans and prepares a weekly menu of daily morning snacks, lunch and afternoon snacks, according to the Canada Food Guide.  Ensure lunch and snacks are prepared and served on time according to the meal schedule.
  • Ensures that food is presented in an appealing nature combining different colors, textures and shapes.
  • Post the weekly menu on the board outside the kitchen.
  • Post an allergy list in the kitchen and on the board outside the kitchen.
  • Ensure weekly/monthly menu planning includes special occasions such as children’s birthdays, Thanksgiving and Christmas dinners, Valentine’s Day, staff theme planning, etc.…
  • Ensures snacks and meals do not violate any dietary restrictions that the children and/or staff may have, especially in case of food allergies.
  • Ensures that the kitchen and equipment are clean at all times, including all appliances (stove, grill, pizza ovens, floor stand mixer, refrigerators, walk-in freezer, microwave and dishwasher (thorough wipe down).  All major appliances are to be sanitized weekly.
  • Must do monthly check for expired food items to be discarded.
  • Ensure kitchen towels are laundered in a timely manner to make sure there is a clean supply for daily use.  Ensure laundry soap and supplies are purchased and stocked.
  • Proper cooking attire (hair nets, gloves, apron) will be used at all times.
  • Ensure that at least once a month a traditional meal/snack is served.
  • Menus must be planned in advance and be ready the Friday before the week it is to be posted.  Please keep menus in a filing system to be used for future reference and retain for a minimum of 2 years.
  • A daily checklist must be filled out and initiated to ensure high use appliances have been recorded and documented after sanitization and temperature checks.  This will include a schedule of cleaning/disinfecting high use appliances and must include a record of the temperatures of each appliance.  The checklist should begin at the start of the shift to ensure the appliances are at the right temperatures and are working effectively and again in the P.M.  These checklists must be posted and visible in the kitchen area.
  • A daily/weekly checklist to record the temperatures of the meat that is being cooked.
  • Keeps a checklist of all purchases made and submit a request to purchase goods when they run low.  Dish soap, bleach, dishtowels, etc... should be stocked at all times and be in good repair.  The requests are to be forwarded to the BTELCC Manager to be submitted for processing.
  • Lunch will include a portion for all staff.  The staff will encourage and model the children in their group to try the food groups.
  • Must submit a recipe or valuable information regarding food/Canada Food Guide to share with parents in the monthly calendars sent out.
  • Attend monthly staff meetings.

 

 

NECESSARY KNOWLEDGE, ABILITIES AND SKILLS:

 

  • Must be innovative, creative and imaginative.
  • Must be highly motivated and able to work independently.
  • Must be able to budget and plan in advance.
  • Must have a genuine interest in cooking and baking for large groups.
  • Must possess good organizational and time management skills.
  • Must be able to work with people as part of a team.
  • Must have good basic math skills.
  • Must be in good health and be able to stand for long periods.
  • Must be willing to maintain a high standard of cleanliness
  • Must have a keen sense of taste and smell.
  • Must be able to deal diplomatically and professionally with staff and parents.
  • Should possess a good understanding of Blackfoot culture and issues.
  • Ability to communicate in Blackfoot would be considered an asset.

Qualifications

NECESSARY TRAINING AND EXPERIENCE.

  • Must have a Diploma in the Culinary Arts Program from a recognized post-secondary institution with 2 years related experience.
  • Related work experience in the food industry would be an asset
  • Must submit an updated current Criminal Record with Vulnerable Sector Check and a Child Intervention Check
  • Must have a valid drivers license and a reliable mode of transportation

How to Apply

If you are interested in this opportunity, please submit a cover letter, resume, criminal record check, CYM Check and copies of your credentials to:

      

Blood Tribe Administration Human Resources

P.O. Box 60

Standoff AB, T0L 1Y0

Attention: Marlene Blood

OR APPLY ONLINE @ www.bloodtribehr.com and/or [email protected]

DEADLINE: October 2, 2026

 

Late and/or incomplete applications will not be accepted. Only those candidates selected for an interview will be contacted. For more information, please call Marlene Blood @ (403) 737-8219.

Apply Online

Closing Date

2026-10-02