Cook

West Coast Seniors Housing Management Limited Partnership

16d

About The Position

The Cook 1 reports to the Head Chef or designate is responsible for the daily preparation of all nourishing, and visually appealing meals for residents, guests and staff. This role ensures that the changing dietary needs of the person served throughout the community are met and safe food handling methods are followed.

Requirements

Grade 12; or equivalent.
Graduation from a recognized Cooks Training program or equivalent combination of education and experience.
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.
Minimum of 2-3 years’ culinary experience.
Food Safe Level 1 Certificate - Level 2 an asset.
Good working knowledge of accepted sanitation standards.
All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.
Demonstrates creativity, attention to detail and organizational skills with ability to delegate.
Ability to push, pull, stoop, crouch, lift and carry up to 50 lbs. Must be able to work with cleaners, detergents and other cleaning equipment.
Demonstrates collaborative and team working skills.
Ability to work independently and follow instructions with minimal supervision.
Ability to read, write, and speak English proficiently and understand verbal and written instructions.

Nice To Haves

Food Safe Level 2 an asset.
Red Seal Certificate preferred.
Serving it Right certification an asset.
Some supervisory experience an asset.

Responsibilities

Be an engaged collaborative team player, developing and maintaining professional relationships that support and strengthen the organizational culture and purpose.
Review menus and production sheets before preparing.
Ensure use of proper food handling techniques, based on food safe regulations.
Complete daily temperature checks for hot and cold food.
Complete daily temperature audits for fridges, freezers and storerooms and record findings on daily audit form.
Prepare and serve foods for therapeutic or specialty diets according to planned menus.
Make menu substitutions as necessary and record these in the designated Food Substitution Log in Sheet.
Coordinates the work flow and provides direction to designated staff related to the production, delivery and clean up of meals for assigned area.
Performs ordering and receiving of consumables items according to established purchasing procedures and polices. Maintains consumable inventory utilizing methods to minimize spoilage and waste.
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.
Participate actively in planning and preparing special occasion and theme meal days.
Actively participates in orientation of new staff, community programs, meetings, committees and educational in-services.
Maintains a safe environment for residents, family and staff, through: - accident prevention, - knowledge of emergency procedures and regulations, - the safe use of supplies and equipment and reporting when repairs are necessary, and - Utilizing infection control procedures
Participate in organizational planning related to Food Services by providing input in the menus, implementation, schedules and other initiatives to ensure a high standard of Food Services.
In the absence of the supervisor, is responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
Performs other related duties as required.