Cook (Bethany Residence)

Thrive Group Canada•Burlington, ON

4d•Onsite

About The Position

We are currently hiring a Part Time Cook to join our team at our Bethany Residence program in Burlington! Reporting to the Manager the Cook is responsible for the safe preparation and service of all food for residents, visitors and staff. The Cook uses standardized recipes, maintains portion control and follows production sheets determining appropriate quantities of food needed to meet menu requirements. The incumbent is responsible for safe food handling practices and for proper sanitation in keeping with Ontario Regulation 243/84 under the Health Protection and Promotion Act. The position is also responsible for providing direction to the Food Service Staff to ensure daily duties are performed in a timely and effective manner.

Requirements

Experience in institutional, health care, restaurant, or hospitality cooking.
Must possess or be able to obtain the Food Handlers Certificate as offered by Public Health Services within 60 days of employment and renewed every 5 years.
Must have practical knowledge and proven skill in institutional quantity cooking/quantity meal preparation.
Must be able to read, understand and write in the English language; must be able to follow verbal and written instruction.
Must be able to maintain a clean/sanitary work area.
Must be able to meet the physical demands of the position which include but are not limited to: standing, shifting, leaning over stoves/grills, reaching, bending, lifting/moving items of variable weights (e.g. roasting pans, cases of food items).
Must be able to maintain regular and consistent attendance, be punctual, and meet pre-determined deadlines for meal preparation.
Must be able to maintain a clean and tidy personal appearance and adhere to relevant health and safety regulations/procedures.

Nice To Haves

A Cook diploma from an approved college.
Interprovincial Standards Red Seal Classification.

Responsibilities

Safe preparation and service of all food for residents, visitors and staff.
Use of standardized recipes, maintenance of portion control, and following production sheets.
Determining appropriate quantities of food needed to meet menu requirements.
Adherence to safe food handling practices and proper sanitation in keeping with Ontario Regulation 243/84 under the Health Protection and Promotion Act.
Providing direction to Food Service Staff to ensure daily duties are performed in a timely and effective manner.