Cook III - Nutrition and Food Services

Nova Scotia Health and IWK Health•Churchover, NS

3d•Onsite

About The Position

Under the direction of the Manager, the Cook is responsible for the preparation and cooking of food as required for the patient/client menu. The Cook follows quantity recipes ensuring menu choices produced meet quality standards. The Cook is responsible to maintain high standards of food safety and sanitation by consistently complying with procedures/guidelines and systems. The Cook ensures that the principles and practices that guide our work such as the mission, vision, values, expected behaviours, the leadership philosophy, organizational health, population health, ethics, safety, quality, partnerships and interprofessional collaboration are integrated within the services they provide and through the messages they deliver.

Requirements

Minimum Grade 12 or GED required
Food Safety Level 1 (Food Handlers) required
Regular upgrading with respect to workplace safety (e.g. WHMIS) and food safety (e.g. Food Handlers and Advanced.fst)
One (1) year recent cooking experience required
Knowledge of food handling and safety practices in an institutional kitchen
Demonstrated interpersonal and communication skills
Demonstrated planning, organizational, prioritization and time management skills
Demonstrated initiative; self-motivation and ability to work independently
Demonstrated resourcefulness and ability to use good judgment in making decisions
Ability to hold in confidence all matters pertaining to patients, employees and the business of the organization
Commitment to promoting a culture that supports safety, ethical practice and organizational health

Nice To Haves

Knowledge of therapeutic diets is an asset
Advanced food safety an asset
Journeyperson certification an asset
Competencies in other languages an asset, French preferred

Responsibilities

Preparation and cooking of food as required for the patient/client menu.
Following quantity recipes ensuring menu choices produced meet quality standards.
Maintaining high standards of food safety and sanitation by consistently complying with procedures/guidelines and systems.
Integrating principles and practices such as mission, vision, values, expected behaviours, leadership philosophy, organizational health, population health, ethics, safety, quality, partnerships and interprofessional collaboration within services provided.