Cook/Kitchen Assistant

Nature of Work

Supports the Kitchen Manager and other cooks to efficiently prepare food at Dorje Denma Ling.

The Cook/Kitchen Assistant prepares meals for the Dorje Denma Ling Community and program visitors using balanced appropriate nutrition and special diet where necessary. Menus are prepared in collaboration with the Kitchen Manager, following DDL’s view of using fresh local ingredients and providing for a variety of dietary needs.

This position reports to the Kitchen Manager.


The task and responsibilities of the Cook/Kitchen Assistant are to:

  • Prepare fresh ingredients for meals, breaks and receptions. This may include washing, chopping and dicing among other methods.
  • Put away orders in a timely manner following the direction of the Kitchen Manager.
  • Follow “presentation standards” and garnish set up for all dishes. This may include any of the following: service area buffet, oryoki, feasts, banquets, receptions, celebrations, and other events.
  • Stock and maintain sufficient levels of food products in the “Service Area” and for “Line Stations” to assure a smooth service period.
  • Maintain a clean and sanitary workplace, especially in the kitchen and dining area.
  • Handle, store and rotate food products properly.
  • Close up kitchen every evening, and assist others in storing food after meal service.
  • Attend work meetings and bring suggestions for improvement.
  • Maintain high standards of personal hygiene and dress appropriately.
  • Report to work on time. Contact the Kitchen Manager at least one hour prior to the beginning of a shift if unable to fulfill shift responsibilities.

Minimun Qualifications

  • Experience and interest in dharma programs of study and practice.
  • Desire to live and work in a practice community.
  • Completion of Nova Scotia Safe Food Handler Course.
  • Inspiration to maintain contemplative environment in the kitchen.
  • Ability to communicate clearly and effectively with the Kitchen Manager, other kitchen personnel, volunteers, program participants and DDL staff.
  • Ability to work well under stressful circumstances.
  • Ability to work effectively with minimal supervision.
  • Experience cooking for small and large groups.

Preferred Qualifications

  • Valid driver’s license.
  • Experience in food preparation for vegetarian and or vegan diets.
  • Nutritionist or other related training.
  • Previous experience of cooking in a practice kitchen.
  • Able to reach, bend, stoop and frequently lift up to 40 pounds.
  • Able to work in a standing position for long periods of time (up to 5 hours).
  • Able to work while respecting specific practices and silent periods.

Evaluation of Progress

After 30 days following start day, the Kitchen Manager or Executive Director will meet with the Cook to do a performance review and discuss whether the individual fulfills the position expectations.

For more information, contact [email protected]. To submit an application follow this link.

Printable Document: Cook-Kitchen_Assistant