Cook

SUMMARY OF POSITION

The Cook is responsible for the preparation and service of foods for residents, staff and visitors.  The Cook instructs food service staff who are assisting in food preparation, uses standardized recipes, maintains portion control, and determines appropriate quantities of food needed to meet menu requirements.  The Cook is responsible for safe food handling practices and for proper sanitation in keeping with Ontario Regulation 243/84 under the Health Protection and Promotion Act. At least 1 full time cook who works 35hours must have chef training or culinary management diploma from a program that meets the standards established by the Ministry of Training, Collages or University.

DUTIES AND RESPONSIBILITIES

The Cook’s responsibilities will include, but are not limited to the duties and responsibilities outlined below.  While specific assignments may vary on a daily, weekly or monthly basis, the following outlines the general expectations:

RESIDENT FOOD SERVICE

• Prepares or assigns preparation of all foods indicated on the cycle menu for residents, using standardized recipes and portion sizes
• Assists in menu planning and recipe development and standardizes new recipes as required following HACCP Guidelines
• Schedules food preparation such that items including vegetables and grilled foods are prepared in small batches continually throughout the serving period
• Follows food production schedules as provided by the Manager/Supervisor
• Ensures that all supplies and equipment required for daily food preparation are ready and available
• Requisitions food and supplies to reflect daily menu requirements
• Prepares trays for residents, as required, in an attractive manner
• Discusses menu substitutions with the Manager/Supervisor as required; ensures that any changes to the menu are posted on the production schedule and menus before preparing the meal
• Collects food samples from every meal, properly labels and stores samples
• Takes and records all temperatures of foods in the kitchen that are being served to ensure all food items are at proper temperatures as per standards; takes corrective action as necessary
• Assigns specific food preparation tasks to Dietary Aide
• Communicates and co-operates well with employees assisting in food preparation, maintaining a high standard of quality food production, and exercising good judgment and initiative
• Organizes, prepares and delivers catered functions as required
• Completes the meal time audits for temperature and acceptability, of the meals
• Completes meal substitution on production sheets
• Prepares demonstration plates for lunch and dinner for each resident home area

SANITATION AND SAFETY

• Reports concerns of the department, including repair and maintenance requirements to the Manager/Supervisor in a timely manner
• Ensures proper storage conditions and rotation of food supplies and leftovers.  Dating and labeling of foods is essential
• Cleans and sanitizes all equipment used during the day
• Washes the kitchen floor
• Washes pots and pans
• Cleans equipment as per posted schedule daily

GENERAL

• Attends monthly Nutrition and Food Services staff meetings, department and Home in-services
• Performs all duties in a safe manner consistent with the Home Statement of Philosophy, Department Goals, Mission Statement, and The Statement of Resident Rights
• Performs other duties in a safe manner and assumes other responsibilities as required.

Education

• Minimum certification of Junior Cook Level 1 
• Must have completed or be prepared to enroll in the Healthcare Food Service Certificate Program or equivalent
• Must be able to read and write English 

• Must be able to understand and follow verbal and written instructions

  Experience

• Two to three years training and experience in quantity food production is required.
• Must have formal and on-the-job training in quantity food preparation, cooking, food and equipment safety, and sanitation. 
• Demonstrates leadership, decision making, problem solving and communication skills

Personal

• Ability to work harmoniously and demonstrate flexibility 
• Ability to maintain high professional and ethical standards
• Willingness to take on new challenges and develop as position warrants
• Must be reliable, conscientious, neat, clean and demonstrate tact and courtesy in dealing with others
• Must be flexible and able to work to deadlines