Summary Institutional Cook in the Gaspésie–Îles-de-la-Madeleine Region
Find key facts and figures about working as an institutional cook. The following information is applicable to all Cooks (NOC 63200).
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. They are also employed aboard ships and at construction and logging campsites. Apprentices are also included in this unit group.
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Requirements
Post-secondary or apprenticeship
This occupation usually requires a college diploma (community college, institute of technology or CÉGEP), an apprenticeship training of less than 2 years, or more than 6 months of on-the-job training.
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Wages
$17.68/hour
Median wage in the Gaspésie–Îles-de-la-Madeleine Region
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Prospects
Moderate
The job prospects are fair in the Gaspésie–Îles-de-la-Madeleine Region
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Jobs
6 jobs
advertised in the Gaspésie–Îles-de-la-Madeleine Region
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Competencies
- Time Management
- Management of Material Resources
- Quality Control Testing
- Coordinating
- Instructing
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