C3H Casual Cook

TOR Properties•Three Hills, AB

24d•CA$19

About The Position

As a Cook, your primary responsibility is to prepare and serve meals to community residents in adherence to corporate standards and guidelines from the Administrator or Dietary Manager. This ensures that quality food service is provided at all times. The cook also oversees the daily kitchen operations, including cleaning and food storage. Operating under the General Manager's or designate's direction, you deliver resident-focused food services. Your role is pivotal in championing exemplary food service delivery that enhances life quality and peace of mind for residents and their guests. The following job responsibilities are essential for the success of this position. Under the direction of the Chef or Designate, ensures residents receive nourishing, varied, and balanced meals and snacks following standardized recipes and a rotating cyclical menu plan. Manages kitchen operations, including food storage, inventory control, and safe food handling procedures. Demonstrates safe food handling protocols, policies and procedures while preparing, serving, clearing tables, and washing dishes following meals to provide a safe and positive dining experience for residents and their guests. In accordance with the resident service plan and under the direction of the General Manager or Designate, works with the dietician to fulfill special diet requirements and therapeutic meals. Prepares daily snacks including baked goods and beverages. Works with the site leader to involve residents in meal and snack preparation as part of the assisted living recreational program. Ensures Food Safe practices are maintained. Conducts informal meetings, such as “Chef’s Club” to address issues related to food preparation, meal planning and dining room services in the absence of the Chef. Forms positive relationships with residents of the assisted living residence. Gathers resident feedback related to food choices and takes appropriate actions to continuously improve food quality and service. Under the direction of the Chef or Designate, participates in food service evaluation as part of the quality improvement program. Conducts food and service audits within the kitchen and dining room. Participates in food service evaluation, audits, and adheres to the operating budget. Maintains kitchen equipment and small wares in good working order and reports equipment malfunction and replacement requirements to the Chef or Designate. Take direction from Chef and follow safe food and kitchen practices. All other duties as assigned.

Requirements

Experience in volume cooking, preferably in a restaurant environment.
Food Safe - Level II certification is required.
Solid understanding of customer centered service provision consistent with the intent and philosophy of assisted living and in support of exemplary service delivery.
Ability to organize and prepare nutritious and appealing meals with minimal supervision and respond to the changing needs and preferences of residents.
Interest and motivation to enhance cooking and kitchen management skills under the direction of a Chef.
Using proper judgement in terms of food preparation and safety.
Knowledge of provincial health, sanitation, and safety regulations.

Nice To Haves

Formal culinary training is an asset.

Responsibilities

Ensures residents receive nourishing, varied, and balanced meals and snacks following standardized recipes and a rotating cyclical menu plan.
Manages kitchen operations, including food storage, inventory control, and safe food handling procedures.
Demonstrates safe food handling protocols, policies and procedures while preparing, serving, clearing tables, and washing dishes following meals to provide a safe and positive dining experience for residents and their guests.
Works with the dietician to fulfill special diet requirements and therapeutic meals.
Prepares daily snacks including baked goods and beverages.
Works with the site leader to involve residents in meal and snack preparation as part of the assisted living recreational program.
Ensures Food Safe practices are maintained.
Conducts informal meetings, such as “Chef’s Club” to address issues related to food preparation, meal planning and dining room services in the absence of the Chef.
Forms positive relationships with residents of the assisted living residence.
Gathers resident feedback related to food choices and takes appropriate actions to continuously improve food quality and service.
Participates in food service evaluation as part of the quality improvement program.
Conducts food and service audits within the kitchen and dining room.
Participates in food service evaluation, audits, and adheres to the operating budget.
Maintains kitchen equipment and small wares in good working order and reports equipment malfunction and replacement requirements to the Chef or Designate.
Take direction from Chef and follow safe food and kitchen practices.
All other duties as assigned.