Relief Cook

The Cook prepares and serves delicious and nutritious meals and snacks based on the most current Canada Food Guide in accordance with Safe Food Handling Guidelines.

Maintains established standards for food preparation, cooking for breakfast, lunch and dinner for Barrie Bayside Mission Centre's clients, staff and guests.

• Participate in food preparation to ensure that all food and products are consistently prepared and served according to posted menu plan, special dietary concerns, recipes, portion control, cooking and serving standards
• Prepare and serve attractive, nutritious meals, according to the prepared menu plans and in accordance with applicable food service and Canada Food Guide
• Adapt work practices within specific parameters to ensure the efficient delivery of food services
• Participate in the receiving of food and kitchen supply deliveries by sorting and storing in a safe manner according to policy and health & safety standards
• Ensure food supplies for the day's meals are removed from appropriate storage areas
• Make use of and decide on best use of resources, including donations to minimize waste and to prepare meals
• Participate in the rotation of food products on a regular basis to avoid spoilage or forgotten food
• Ensure left over food items are stored properly in refrigerator and/or freezer including label with date, time, and item information
• Ensure frozen foods are rotated and used according to date of receipt
• Prepare evening snack and leave for Front Line Workers
• Prepare baked items making use of donated baking supplies
• Prepare coffee, tea, juice, etc. for each meal
• Provide courteous, sanitary, and timely food service to residents and guests

• Welcome volunteers by providing an orientation to the kitchen and explain what the meal is and what their duties are during their 'shift'
• Instructs (teach) and monitor volunteer food service staff who are assisting in food preparation
• Train(teach) volunteer of proper sanitation i.e. wear hairnet, gloves, apron, hand washing, etc.
• Train (teach) volunteers on the use of equipment/tools to reduce the risk of injury
• Always ensure proper sanitary conditions in the kitchen
• Work according to the Health & Safety Act and Regulations

• Ensure all food products and kitchen equipment are stored in an orderly and safe manner according to food safety standards and health and safety procedures
• Follow guidelines for the safety and security of food and equipment and monitor practices to ensure adherence
• Monitor and maintain kitchen equipment, report any equipment issues to supervisor. Complete maintenance request form
• Maintain sanitation, hygiene, health and safety standards and safe handling of foods while performing duties
• Maintain cleanliness of all equipment, drawers, and cupboards and clean food preparation areas, cooking surfaces and utensils
• Adhere to fire and health and safety standards pertaining to the kitchen and other areas of the facility
• Clean kitchen food services area after each meal including but not limited to stove hood, kitchen ventilation system, ovens, stove backsplash, stove top, microwave oven, steamer, grill and cupboards
• Clean dining room area after each meal including but not limited to tables, chairs, serving counter, water station, toaster, trolleys, freezer doors, windowsills, etc.
• Remove bread trays to storage area for return to vendor
• Thoroughly sweep and scrub (mop) kitchen floor after each meal
• Thoroughly sweep and scrub (mop) storage room floors on a weekly basis

• This is a relief position with no guaranteed hours. Flexibility in scheduling is required. The work schedule is determined in consultation with your supervisor and may vary according to requirements of responsibility. Applicable shifts include a 1⁄2 hour unpaid meal break
• In door setting where working with shape objects, working with hot food/water and cold food and walkin freezer
• Ability to reach, bend, stoop, and frequently lift more than 20 pounds, work in a standing position for long periods
• May deal with clients or volunteers who become angry

• Completion of a formal postsecondary/college certificate program and/or specialized courses or certification e.g. Cook Basic Level 1 &
• Cook's papers, one (1) year course would be an asset
• Safe Food Handler's Certification is required
• Completion of Non-Violence Crisis Intervention Training or willingness to obtain
• Current First Aid and CPR or willingness to obtain
• Alternative combinations of education and experience may be considered

• Minimum of two (2) years of prior related experience, with at least one (1) year of institutional cooking experience
• Experience working with volunteers and delegating tasks
• Experience cooki