Job Description

Reporting to the Director of Culinary Services or Dietary Manager, the Cook is responsible for preparation and delivery of all foods for residents, guests and employees.

Key Responsibilities

• To prepare and/or be responsible for the preparation/delivery of all foods for residents, guests and employees;


• To review menus and production sheets before preparing meals and prepare and serve them properly and attractively;


• To ensure use of proper food handling techniques;


• To complete daily temperature audits for fridge, freezers and storerooms and record findings on daily audit form;


• To prepare and serve foods for therapeutic/specialty diets according to planned menus;


• To make menu substitutions as necessary and record these in designated place;


• To adhere to time schedules for service of meals and nourishments;


• To follow daily production charts, standardized recipes and daily composite menus, while working within a set budget;


• To comply with all provincial/municipal regulations and established dietary department policies and procedures;


• To participate actively in planning/preparing special occasion and theme meal days;


• To attend department and facility staff meetings, in‑services and other necessary training sessions;






• To be aware of the Resident Rights & Responsibilities and endeavor to respect and promote it;


• To participate in the Quality Improvement Program;


• To follow and comply with health and safety legislation and departmental protected job procedures;


• To work in a position of trust with vulnerable adults (residents);


• To uphold and promote the organizations values and philosophy relating particularly to ethics, morality, and integrity as set out in Extendicares Code of Conduct;


• To complete other duties as assigned.

Qualifications

• Must possess a Food Handlers Certificate


• Red Seal Certificate preferred


• Must have experience in large quantity food preparation, preferably in a healthcare or retirement setting


• Must be knowledgeable of the Provincial Food Premises Regulation and Canadas Food Guide to Healthy Eating


• Must have knowledge of and experience with special and therapeutic diets


• Must be physically able to lift and transfer heavy, hot items and stand for majority of shift


• Proficiency in a second language is considered an asset


• Must provide a complete and current (within six months) Vulnerable Sector Check (including a Criminal Background Check) or be willing to obtain one

Time Type

Part time

Compensation Details

$19.72 - $24.38