JOB FOCUS:
The Cook prepares food according to the standardized recipes and in the amounts required according to the cultural and personal preferences of residents. The Cook is an important member of the Dietary Services department and is accountable to the Director of Food Services.
ROLE:
The Cook is responsible for the following:
Key Responsibilities:
· Produce large quantities of food items from raw ingredients for residents
· Follow standardized recipes and ensure their appropriateness in final quantity, taste and aroma
· Prepare minced and pureed textures of all food items on menu with assurance of appropriate quantity, taste and aroma
· Increase or decrease recipe amounts to meet the needs of the home
· Participate in the menu planning process alongside the Manager
· Provide excellent, friendly and professional customer service when interacting with residents
· Keep foods at appropriate and safe temperatures according to safe food handling guidelines
· Take and record temperatures at point of cooking and before meal service and make corrections to ensure safe food
· Meet time requirements to have meals and other required foods ready on time
· Take food samples, label and date them and keep one week of samples in refrigerator
· Keep equipment and kitchen environment clean and complete cleaning schedule as required
· Use appropriate utensils and serving tools to portion food items
· Assess leftovers to keep or discard, label and date all foods being stored into refrigerator or freezer
· Assist in receiving and storing deliveries of food and non-food items
· Assist in inventory counts and inventory management
· Rotate stock to comply with label and date on foods to ensure food safety
· Clean floors in all areas of the kitchen including inside fridge and freezer
· Use chemicals safely using PPE and following SDS
· Participate actively in the Dietary Services Department for quality assurance, risk management and accreditation activities
· Oversee the Dietary Services Department in the absence of the Dietary Services Manager - evenings, weekends
· Participate in special occasions, theme days, holiday meals, and other special activities
· Participate in health and safety, infection control, emergency drills and other safety activities of the department and the home
· Attend meetings, training sessions, and learning activities of the department
· Report food, supply and equipment needs and problems to the Manager
· Work as a member of the department and home staff
· Practice excellent communication skills with Manager, cooks, dietary aides, and servers
· Assist in the orientation and training of new Dietary Services staff
· Any other activities as required for the safe and organized functions of the department
Health and Safety Responsibilities:
· Follow all health and safety policies and procedures
· Work safety to reduce risk of injury to self, co-workers and residents
· Report all hazardous or unsafe situations to the Manager or other member of the management team
· Wear PPE as required for chemical use in the department
· Report any injury to manager and seek first aid as needed
· Participate in fire safety drills and know the fire and disaster plans
· Participate in monthly health and safety committee meetings
Working Conditions:
· Extensive walking and standing with some lifting required
· Exposure to hot and cold environments
· Exposure to hazards from the use of kitchen equipment and utensils
· Exposure to chemical agents and wet floors
· Stress related to tight time schedules and work deadlines
· Working different shifts
Physical Requirements:
· Standing and walking for the majority of the shift
· Heavy lifting, alone and with assistance, as a major job function
· Pushing/pulling heavy weights, using carts, dollies and other wheeled equipment, as a major job function
· Carry and transport objects of various weights
· Bending, stretching, lifting, crouching, stooping as a major job function
· Various wrist movements as a major job function
Qualifications:
· Chef training or culinary management diploma from a program that meets the standard established by the Ministry of Colleges and Universities
· Successful completion of a Food Handler’s course offered by the Toronto Public Health Department or alternative training centre
· Experience in large quantity food preparation in health care
· Good communication skills with staff, management and residents
· Physically able to stand, walk, lift, move, turn, bend, crouch
· Able to work accurately, quickly and safely
· Leadership ability and be able to direct the Dietary Services Department in the absence of the Manager
Job Type: Casual
Pay: From $22.94 per hour
Ability to commute/relocate:
- Scarborough, ON: reliably commute or plan to relocate before starting work (required)
Experience:
- Cooking: 2 years (preferred)
- Cooks: 1 year (preferred)
Licence/Certification:
- Food Safe, SafeCheck, Food Handler or equivalent (required)
