Qualifications

- Grade 12 (MB Standards)
- Successful completion of Dietary Level II or recognized institutional or quantity cooking course or Journeyperson Cook certification
- Current Food Handler Training Certificate Level 1 or willing to obtain within 6 months
- One (1) year (minimum 2015 hours) health care food service or institutional cooking experience required
- Other combinations of education and experience will be considered
- Demonstrated dexterity, speed and efficient work methods
- Demonstrated organizational skills, and the ability to work independently
- Demonstrated problem solving and decision making skills
- Demonstrated flexibility to facilitate changes in techniques and procedures in a changing environment
- Demonstrated communication skill
- Ability to respect and promote confidentiality
- Ability to perform the duties of the position on a regular basis
- Ability to respect and promote a culturally diverse population
- Ability to work effectively and maintain positive working relationships with co-workers, clients and within interdisciplinary team

Position Summary Under the direction of the Supervisor, the Cook I is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to clients with emphasis on portion control, waste control, proper sanitation and safety. The Cook I prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies. The Cook I oversees day-to-day activities of the kitchen, including quality assurance processes.





Responsibilities

Overview

- Ensures familiarity with all diets, the use of reference materials, and technical terms used in Nutrition Services.
- Prepares all food in accordance with production schedules, standard recipes, quality standards (taste, texture, presentation and appearance) and portion control guidelines.
- Adheres to the approved menu and therapeutic guidelines regarding the preparation and serving of therapeutic and/or texture-modified diets.
- Provides alternative meals for clients with reported allergies.
- Monitors and records temperature of foods through storage, preparation and service to ensure established temperature goals are achieved or exceeded.
- Maintains secure and healthy food preparation environment through compliance with “Food Safety Code of Practice” standards.
- Ensures appropriate labeling, dating and storing or discarding of left overs, including hazardous food sample maintenance.
- Assists with purchasing, receiving, checking and storage of food and supplies as required. Responsible for reporting damaged or missing goods.
- Assists with planning, organizing and evaluating menu items.
- Follows established safe work procedures for all relevant equipment and tasks.
- Ensures all relevant equipment is clean and operating efficiently.
- Assists with inventory procedures.
- Assists/participates in departmental quality control audits and procedures.
- Participates in orientation, training and mentoring of new employees and students.
- Reports Maintenance needs, accidents, injuries, security issues and unsafe work conditions to the Supervisor or Manager. Completes all necessary documentation.
- Complies with all regional and departmental policies and procedures.
- Sundry duties as assigned.

📌 Cook II - Certified (Brandon)
🏢 Prairie Mountain Health
📍 Brandon