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
- Prepare and/or be responsible for the preparation/delivery of all foods for residents, guests and employees.
- Review menus and production sheets before preparing meals and prepare and serve them properly and attractively.
- Ensure use of proper food handling techniques.
- Complete daily temperature audits for fridge, freezers and storerooms and record findings on daily audit form.
- Prepare and serve foods for therapeutic/speciality diets according to planned menus.
- Make menu substitutions as necessary and record these in designated place.
- Adhere to time schedules for service of meals and nourishments.
- Follow daily production charts, standardized recipes and daily composite menus, while working within a set budget.
- Comply with all provincial/municipal regulations and established dietary department policies and procedures.
- Participate actively in planning/preparing special occasion and theme meal days.
- Attend department and facility staff meetings,
in-services and other necessary training sessions.
- Be aware of the Resident Rights & Responsibilities and endeavor to respect and promote it.
- Participate in the Quality Improvement Program.
- Follow and comply with health and safety legislation and departmental secure job procedures.
- Work in a position of trust with vulnerable adults (residents).
- Uphold and promote the organization's values and philosophy relating particularly to ethics, morality, and integrity as set out in Extendicare's Code of Conduct.
- Complete other duties as assigned.
Qualifications
- Must possess a Food Handler's 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 Canada's Food Guide to Healthy Eating.
- Must have knowledge of and experience with special and therapeutic diets.
- Must be physically able to lift and