Cooks generally work for mining companies in remote areas, providing food for employees living on-site for periods of one to three weeks. They coordinate the preparation of three meals per day for employees, which may represent between 100 and 1,000 people to serve at each meal. They supervise kitchen activities and keep an inventory of food, supplies and materials. They draw up menus, determine the quantities of ingredients needed, assess needs and the cost of ingredients, and order what is necessary. They may have responsibility for managing a team of up to ten employees and supervise and train kitchen staff. It is important for cooks to ensure that standards of hygiene and cleanliness are strictly observed at all times.
- The work schedule is often irregular.