Second Cook

Sienna Senior Living•Port Coquitlam, BC

6h•Onsite

About The Position

The Second Cook is a critical role within our communities as it impacts the lives of residents through the strong leadership and motivation of Sienna team members. This is a Permanent Casual (on-call) position to pick up shifts when we are short-staffed. We are looking for someone who is available any day of the week to pick up any of the below shifts when needed: 6:00am-2:30pm, 10:30am-7:00pm.

Requirements

Minimum (1) one year experience in volume food preparation in the hospitality or seniors living industry.
Minimum Grade 12 or equivalency.
Must be sensitive to the dietary needs of seniors.
Demonstrates a positive attitude necessary to meet the goals and standards of the home.
Effective verbal and written communication skills in English.
Must have a valid Safe Food Handling Certificate
All applicants must successfully pass the prescribed Criminal Record Check.

Nice To Haves

Working knowledge of Microsoft Word, Outlook and Excel.
Some post-secondary training from a recognized institution in food preparation.

Responsibilities

Reviews daily menus and preparation list and sets up equipment and supplies for food preparation. Prepares food following recipes or directions. Ensures food is served at appropriate temperatures and in portion controlled quantities.
Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices; Monitors to ensure proper receiving, storage and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers.
Completes all necessary documentation/ audits (food and refrigeration temperatures, dishwashing machine temperatures if applicable, menu changes) as assigned.
Monitors quality of food supplies received and advises Executive Chef of problems. Reports food, supply, and equipment needs to the Executive Chef or First Cook.
Alerts the Executive Chef to problems and makes recommendations about corrective action.
Assists in the orientation and training of new food and beverage team members.
In the absence of the First Cook, assumes responsibility for departmental operations including menu changes as necessary, requisitions and purchases food and other supplies from authorized suppliers.
Advises Executive Chef of all team member incidents that may result in an Occupational Accident Claim, any concerns with the physical plant, incidents or injuries and completes required reports.
Follows all health and safety policies and procedures. Works safely to reduce the risk of injury to self, co-workers, and residents.
Participates actively in planning/preparing special occasion and theme meal days.