JOB SUMMARY: The Cook is accountable for optimal foods services, food production, plate presentation and the hospitality needs of the residents in accordance with infection control, quality management, legislative requirements and the organization standards.
RESPONSIBILITIES: ·
Preparing food in accordance with the regular and therapeutic menu, the standardized recipes for the home and meets time requirements for meal times.
Assisting in serving meals following residents’ diets using appropriate serving utensils and portion sizes to residents (by name of resident).
Follows daily production charts, standardized recipes and daily composite menus, while working within a set budget.
Completes all necessary documentation (food and refrigeration temperatures, dish machine temperatures if applicable, menu changes) as assigned.
Ensures use of proper and secure food handling techniques.
Performs other duties as assigned.
Union setting - CBA followed
EDUCATION: ·
Chef training or culinary management diploma from a program that meets the standard established by the Ministry of Training, Colleges, and Universities.
Must maintain a current Food Handler’s Certificate.
At least 3 year experience as a cook in the Food Service Industry.
Red Seal - Not required but preferred.
QUALIFICATIONS:
This is the morning cook position from 7 :00am - 3:00pm ideal
At least 3 year experience as a cook in the Food Service Industry.
Experience in large quantity food preparation and scratch cooking in health care is preferred.
Must maintain up to date certification in the Food Safety Awareness Program offered by Public Health.
Performing dining room rounds at meal times to ensure resident meal satisfaction.
Converting recipes to different quantities as required.
Preparing meals and snacks according to production sheets, recipes and other menu document as provided.
Must have experience in large quantity menu planning, food preparation and presentation, preferably in health care or long-term retirement care setting.