Public Health Regulations and Dietary Department policies and procedures, including:
- Reviewing menus and standardized recipes before preparing menu items and snacks.
- Complying with daily production charts, standardized recipes and therapeutic menus.
- Preparing and serving the alternative choice for main course, vegetable and dessert at the same time as the first choice.
- Portioning menu items in compliance with therapeutic extension menus and using the appropriate utensils.
- Making menu substitutions as necessary, and recording these substitutions the production menu before commencing
production.
- Ensuring that food temperatures remain in the Danger Zone (4C – 60C) for as short a time as possible.
- Thawing frozen foods either in the refrigerator or under cold running water.
- Cooking/reheating foods to the minimum internal temperatures indicated on the temperature logs.
- Cooling all pre-prepared foods uncovered in the refrigerator.
- Cooling all prepared foods in pans no deeper than 10 cm.
- Serving hot foods to residents at a minimum temperature of 60C and cold foods at a maximum of 5C.
- Taking and recording food temperatures both after cooking, and at point of service.
- Labeling and dating all foods received, prepared, in process, or leftover.
- Taking, labeling, and properly storing food samples.
- Meeting the time schedule for service of meals and nourishments.
- Directing the flow of meal service.
- Following proper food handling techniques, including: Washing hands at the hand washing sink in kitchen or on the RHA.
- Reducing risk of cross contamination by cleaning and sanitizing equipment after each use.
- Using appropriate utensils when preparing/serving food.
- Reporting food, supply and equipment needs to the dietary manager.
- Alerting food service manager to problems and making recommendations about corrective action.
What’s in it for you?
- Join an award-winning culture. We have been recognized for being a Great Place to Work,
in addition to being selected as a FORTUNE Global 500 Company, Best Workplaces Retail & Hospitality, and FORTUNE World’s Most Admired Companies.
- The opportunities with us are endless. As the world’s largest food and support services company, we offer an extensive range of learning and career opportunities for all our associates.
- Health & Safety. The health and safety of our associates, clients and guests has always been our top priority. We have the right processes in place to ensure our teams have the support they need to stay safe, while helping to keep our guests safe.
- Health Advantages. For our eligible associates, we offer comprehensive health, vision, and dental care coverage.
- A Focus on Mental Health and Wellness.
Our Mental
Health and Well-Being initiative was created to share credible resources with our associates and the communities we serve on a variety of topics, including mental, physical, spiritual, and financial wellbeing. We also have an Employment Assistance Program which provides our associates with access to 24/7 support, resources, and information.
- We are as diverse as our guests. We believe diverse and inclusive environments support innovation and collaboration, and benefit our associates, clients, and customers. We are committed to Listen, Learn, and Act and our Diversity Inclusion Action Councils (DIAC) are associate led groups that seek to foster inclusion through cultural awareness, engagement and appreciation of diversity. We are Stronger, Together!
Compass Group Canada is committed to nurturing a diverse workforce representative of the communities within which we operate. We encourage and are pleased to consider all qualified candidates, without regard to race, colour, citizenship, religion, sex, marital / family status, sexual orientation, gender identity, aboriginal status, age, disability or persons who may require an accommodation, to apply. For accommodation requests during the hiring process, please contact
[email protected] for further information.
📌 Sous Chef, Full Time (North York)
🏢 Compass Group Canada
📍 North York