Public Health Regulations and Dietary Department policies and procedures, including:

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- Reviewing menus and standardized recipes before preparing menu items and snacks.

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- Complying with daily production charts, standardized recipes and therapeutic menus.

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- Preparing and serving the alternative choice for main course, vegetable and dessert at the same time as the first choice.

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- Portioning menu items in compliance with therapeutic extension menus and using the appropriate utensils.

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- Making menu substitutions as necessary, and recording these substitutions the production menu before commencing production.

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- Ensuring that food temperatures remain in the Danger Zone (4C – 60C) for as short a time as possible.

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- Thawing frozen foods either in the refrigerator or under cold running water.

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- Cooking/reheating foods to the minimum internal temperatures indicated on the temperature logs.

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- Cooling all pre-prepared foods uncovered in the refrigerator.

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- Cooling all prepared foods in pans no deeper than 10 cm.

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- Serving hot foods to residents at a minimum temperature of 60C and cold foods at a maximum of 5C.

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- Taking and recording food temperatures both after cooking, and at point of service.

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- Labeling and dating all foods received, prepared, in process, or leftover.

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- Taking, labeling, and properly storing food samples.

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- Meeting the time schedule for service of meals and nourishments.

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- Directing the flow of meal service.

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- Following proper food handling techniques, including: Washing hands at the hand washing sink in kitchen or on the RHA.

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- Reducing risk of cross contamination by cleaning and sanitizing equipment after each use.

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- Using appropriate utensils when preparing/serving food.

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- Reporting food, supply and equipment needs to the dietary manager.

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- Alerting food service manager to problems and making recommendations about corrective action.

📌 Sous Chef, Full Time (Toronto)
🏢 Havergal
📍 Toronto