The Cook works under the direction of the Support Services Chef Manager (SSCM) and performs duties such as cooking, preparing, storing, serving menu items, receiving supplies and giving direction to the Support Workers and/or to Health Care Workers regarding food preparations or food service. As the overseer of the kitchen(s) services when the SSCM is not available the Cook is responsible for the timely, safe delivery of meal service, food ordering and safe storage and for maintaining and cleaning food preparation areas, storage and all food service areas in the facility. There is opportunity to pick up extra shifts in dietary/housekeeper if there is interest the pay for this can be discussed at the interview. In addition, there are some shift differentials if the majority of hours fall within the nights shift, the evenings or on weekends.

SPECIFIC DUTIES AND RESPONSIBILITIES of the Cook include but are not limited the following:

- Prepares all aspects of meal and nourishments for program areas, as well as including therapeutic diets, Bistro menu and service including cash as required as well as extra cooking and baking for special events and meals.
- Controls portioning of food items to ensure recipe yield meets assigned quantity quotas.
- Organizes and checking food supplies are on hand to prepare the menu items of the day.
- Organizes and prepares assigned food items by following the established menus, recipes and quantity quotas, determining ingredients and quantities required and assembling ingredients by weighing and measuring food; assembles equipment required for cooking
- Cooks and seasons food and therapeutic diet items if required such as soups, sauces, salads, starches, meats, fish, poultry, vegetables and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling,



baking and bulk re-thermalization; tests food items for palatability and temperature and adjusts accordingly.
- Carves food items meat and poultry and ensures portion control to meet diet requirements and to ensure recipe yield meets assigned quantity quotas.
- Ensures appropriate textures and consistence of therapeutic diets and that prepared food items are of the best possible quality.
- Operates and cleans equipment, including grinder, meat slicer, food processor, convection oven, range, mixer, blender, steamer, etc. Reports any broken equipment to supervisor and arranges for replacement when directed.
- Maintains established food rotations in storage in order to minimize spoilage and waste and ensure proper holding temperatures recorded, monitored and maintained for safe storage
- Makes. receives and checks orders and stores supplies as assigned. Ensures all incoming orders are correct and of good quality and responds appropriately to any discrepancies directly with the supplier.
- Cleans and maintains a safe and clean work environments including all areas related to food services. Cleaning general cleaning, weekly, monthly and seasonal cleaning activities.
- Responds to kitchen emergencies by following facility protocols as set out
- Assigns tasks to designated HCW and SWs to carry the proper functions of the kitchen(s). Coaches, monitors, assists as necessary and reports concerns on performance to the Executive Chef Manager/Executive Director.
- Operates a cash register and prepares short order menu items when working the Bistro




- Provides quality public relations in the Bistro

Qualifications (1) Education, Training and Experience

Graduation from a recognized program in cooking with red seal preferred. An equivalent combination of education, training and experience can be considered.

- Current Food Safety Certificate
- Ability to work independently, exercise initiative and good judgment
- Ability to organize and prioritize work to meet timelines
- Working knowledge of computers for ordering and monitoring supplies
- All employees must:
- Be able to provide 2 direct supervisor references
- Provide a satisfactory TB screening test report,
- Agree to fully participate in the organization flu immunization program
- Pass a criminal record check that is screened specifically for vulnerable adults and seniors;
- Actively participate in our Continuing Education and Training Program
- If called upon to do so, be available to work all shifts (days, afternoons and nights).
- Be a team player who is always respectful to our clients, their family and other Team Members
- Agree to complete by the time probation is up (488 hours) an on-line free training program on their own time that educates one about the approaches to use when working with those with mental illness. This program can be found on the internet and is called "communitycarestraining.com" and is hosted by Riverside College. Anyone invited in for an interview whit having registered prior to the interview is looked upon favorably.
- Immunization as recommended by public health such as influenza required.

Work Remotely

- No

Job Type: Casual

Pay: $28.38-$30.22 per hour

Advantages:

- On-site parking

Experience:

- cooking: 1 year (preferred)

Licence/Certification:

- Food Protected, SafeCheck, Food Handler or equivalent (required)

Work Location: In person

📌 Cook -casual (Mission)
🏢 Pleasant View Housing Society
📍 Mission