Scope of Position:

The Cook and Food Service Supervisor is responsible for producing meals for residents and guests using production checks and standardized recipes.

Key Responsibilities:

• Prepares meals for residents and guests ensuring dietary needs are met


• Ensures residents are satisfied with the all aspects of food preparation and presentation


• Provides direction and support to the dining services staff


• Participates as a member of the dining services team and provides support to the other members of the services team


• Maintains an awareness of food inventory and takes the appropriate steps to minimize waste


• Prepares and presents meals and food for special events in a manner that promotes a positive image and reputation to the public at large


• Complies with all food preparation standards and health and safety requirements


• Performs audits and reports anomalies in accordance with established policies, procedures and licensing regulations


• Orders and receives food and supplies


• Orders and prepares food for daily meal service and booked catering events


• Operates and cleans food production equipment and food preparation areas


• Aware of employees and supervisor’s responsibilities and follows all health and safety policies and procedures


• Works safely to reduce the risk of injury to self, co-workers,
  
  
  
  and residents


• Is alert to, remedies, and promptly reports all actual or potentially hazardous situations


• Wears personal protective equipment (or clothing) as required by task, MSDS, or home policy


• Complies with all levels of legislation


• Performs other related duties as assigned


• Willing to work various shifts and weekends, as required.

Qualifications:

Education/Experience:

• Previous experience in a volume food preparation setting in the Health Care or Hospitality industries


• Food Safe Certificates I and II (Asset)


• First Aide Certification (Asset)


• Must have a working knowledge of special diets


• Understanding and experience of the HACCP program and food safety plan


• Must be able to read, write and verbally communicate effectively in English


• Must be able to follow written and verbal instructions


• Ability to organize work and work under strict time constraints


• Effective interpersonal relationship and conflict resolution skills


• Must be able to operate related equipment


• Must have a high standard of hygiene and cleanlinessMust be able to stand for extended periods of time as well as lift and carrying heavy trays and items


• Customer Service Orientation