Cook

Reporting to the Food Nutrition Manager (FNM), this position prepares food items and facilitates the serving of meals according to planned menus, production sheets and standardized recipes. Cook supports all aspects of food production, plate presentation and food service to meet the needs of our residents in accordance with food safety standards, infection control, quality management practices, legislative requirements and corporate policies, procedures, and standards. As a member of the Dietary Department team, the Cook contributes to maintaining a clean, safe and orderly work environment.

PRIMARY DUTIES AND RESPONSIBILITIES:

• Preparation and handling of food in accordance with sanitary regulations to minimize the risk of contamination of food, preparation, and service areas.
• Preparation of menu items utilizing established standardized recipes to ensure consistently high-quality products.
• Familiar with the preparation and service of specialized diets following the therapeutic diet list.
• Ensures quality service of meals including appropriate portion size, visual appeal and palatability.
• Ensure that all food items stored meet safety and sanitary standards established by government facility.
• Familiar with daily operation of the dietary department as established in the departmental manual.
• Familiar with food inventory and ordering process as a backup when needed.
• Completes and documents any cleaning as per posted assignment and schedule.
• Ensure the necessary menu changes are documented and posted according to policy and procedure.
• Competent in the operation and maintenance of all dietary equipment. Able to demonstrate same to other dietary personnel as requested
• Reports dietary concerns to the Nutrition Manager for follow-up.
• May assign additional work project to dietary staff who have completed their respective shift routines.
• Attends/completes scheduled meetings/in-services as required
• Adheres to policies and procedures in effect within the home and maintains a good attendance record
• Recognizes safety hazards and promotes a safe environment for resident sand staff by following an established policy and procedure and reporting hazardous situations in a timely fashion.

OTHER DUTIES AND RESPONSIBILITES:

• Review of communication book and posted memos.
• Adherence to established dress code.

SKILLS AND KNOWLEDGE REQUIRED:

• Responsible and punctual individual.
• Must be willing to accept direction and limitations of position.
• Must work within established time frames.
• Must understand principles of good hygiene.
• Should feel comfortable with elderly or handicapped individuals.
• Able to read and write.
• Familiar with regulations pertaining to GHS/WHMIS and successfully complete tests.
• Show evidence of completion of a Food Handler Training program, to be renewed every 5 years before expiry date.

QUALIFICATIONS

• Current Food Handlers’ Certificate
• Previous professional experience in quantity cooking in a health care setting is an asset. Knowledge of modified texture diet and therapeutic diets
• Familiar with food handling, safety, and sanitation regulations.

PHYSICAL REQUIREMENTS

On foot most of the time including bending, lifting, turning, and pushing and pulling. Must be able to withstand temperature changes from a warm environment to the temperature of reach-in freezer and/or walk in fridge, or to an outdoor area. The Cook stands and walks intermittently throughout the working day, as well as reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies, and equipment. The Cook must have an ability to work with chemicals and cleaning agents. Must be able to lift and/or carry 25 kilograms and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dishwashing machines, and at steam tables.

OTHER REQUIREMENTS

• Criminal record check with vulnerable sector screening
• TB test