Cook Jobs

Description

Reporting to the Director of Culinary Services or Dietary Manager, the Cook is responsible for preparation and delivery of all foods for residents, guests and employees.

Key Responsibilities

• To prepare and/or be responsible for the preparation/delivery of all foods for residents, guests and employees;
• To attend department and facility staff meetings, in-services and other necessary training sessions;
• To participate in the Quality Improvement Program;
• To ensure use of proper food handling techniques;
• To make menu substitutions as necessary and record these in designated place;
• To participate actively in planning/preparing special occasion and theme meal days;
• To work in a position of trust with vulnerable adults (residents);
• To prepare and serve foods for therapeutic /speciality diets according to planned menus;
• To be aware of the Resident Rights & Responsibilities and endeavor to respect and promote it;
• To follow and comply with health and safety legislation and departmental safe job procedures;
• To comply with all provincial/municipal regulations and established dietary department policies and procedures;
• To follow daily production charts, standardized recipes and daily composite menus, while working within a set budget;
• To complete other duties as assigned.
• To adhere to time schedules for service of meals and nourishments;
• To complete daily temperature audits for fridge, freezers and storerooms and record findings on daily audit form;
• To uphold and promote the organization's values and philosophy relating particularly to ethics, morality, and integrity as set out in Extendicare's Code of Conduct;
• To review menus and production sheets before preparing meals and prepare and serve them properly and attractively;

Qualifications

• Must have experience in large quantity food preparation, preferably in a healthcare or retirement setting
• Must possess a Food Handler's Certificate
• Proficiency in a second language is considered an asset
• Must be knowledgeable of the Provincial Food Premises Regulation and Canada's Food Guide to Healthy Eating
• Must be physically able to lift and transfer heavy, hot items and stand for majority of shift
• Red Seal Certificate preferred
• Must provide a complete and current (within six months) Vulnerable Sector Check (including a Criminal Background Check) or be willing to obtain one
• Must have knowledge of and experience with special and therapeutic diets