Cook Jobs

Position Title: Cook

Reports to: Head Chef & Culinary Manager / General Manager

ACCOUNTABILITY OBJECTIVE

Under the direction of the Head Chef/Culinary Manager & General Manager, prepares and serves attractive and nutritious meals and snacks, assists in the supervision of dietary personnel and ensures that the kitchen area is kept clean and sanitary.

Responsibilities

KEY RESPONSIBILITIES

Participates in and contributes to the Continuous Quality Improvement (CQI) program.

Prepares food for residents and guests in accordance with sanitation and safety regulations, the planned menu and methods best suited for the nutritional quality and appearance of food.

Distributes resident meals in accordance with snatiation and safety regulations.

Assist with directing staff involved with food preparation and service.

Receives, stores and controls products to be used as required.

Implements portion control methods during meal service.

Forecasts food production requirements on a daily basis and plans for effective utilization of leftover bulk foods.

Maintains the cleanliness of the food preparations area and kitchen equipment.

Keeps the Kitchen Manager informed of any staff member whose performance is less than satisfactory.

Complies with all corporate policies and procedures.

Completes all required mandatory training.

Complies with the OH & S Act, Workplace Safety and Insurance Act and the Workplace Hazardous material information system. This includes recognizing health and safety hazards, reporting incidents,

fulfilling responsibilities under the applicable legislation, as well as participating in fire drills and in-services.

Participates in all educational/training / as per policy and legislation.

Maintains effective communication, both written and verbal with co-workers. Uses the appropriate lines of communication with the Management staff.ps: Provide a summary of the role, what success in the position looks like, and how this role fits into the organization overall.

Qualifications

Minimum Grade 12 education. A certificate in food preparation from an accredited school and/or cooks certification papers is an asset. Minimum 2 years experience in volume food preparation at a Cook level in a hotel/restaurant, retirement, or institutional setting. Must be able to communicate effectively, both written and orally, in the English language.