Cook/reciever

• Job Posting Number:

J

Job Title:
Cook/Reciever

Job Category:
Support Services

Unit:
Dietary

Job Type:
Permanent Full Time

Open Positions:
1

City, Province, Country:
Cornwall, Ontario, Canada

Date Posted:
March 17, 2023

Available Shifts:

Closing Date:
March 21, 2023

Salary:
$ $24.38/Hour

Union:

CUPE

Summary of responsibilities:

Reviews menus, tally sheets, and work orders to determine type of diets and quantities of food to be prepared for specific diets and to ensure food is ready at specified time.

Completes orders for items used in dietary. Receives and stores items according to HACCP standards. Responsible for maintaining high standards of quality in food production and portion control. Maintains all Food Safety and Health & Safety standards as determined by EOHU, MOH, MOL, CCH, and other governing agencies

Requirements of the job:

Required:

• Completion of Ontario Secondary School Diploma
• Certified as a Cook under the Apprenticeship and Tradesmen's Qualification Act, Ontario Reg. 30 or a minimum of 5 years, recent cooking experience in an institutional or professional kitchen
• Must know the proper methods and cooking temperatures for utilization and yield of meats and other foods
• Form perception required to detect difference in appearance of food indicating completion of cooking time, deterioration and contamination
• Ability to lift up to 25 lbs. stand and walk all day
• Ability to stoop and lift, reach for and carry food and equipment
• Ability to withstand heat while working around stoves and ovens, and changes in temperature when in and out of fridges and freezers
• Basic fundamental computer skills and basic math skills
• Demonstrated regular/punctual attendance
• Demonstrated commitment to patient safety
• Functional proficiency in English (oral and written)
• Current Food Handler's/Food Safety Certification

Asset:

• Red Seal Certificate and/or graduate of a formal accredited cooking course / License issued by Ministry of Training, Colleges and Universities
• Experience in institutional/large production kitchens

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