Cook II

QUALIFICATIONS
* Grade 12 (MB Standards)
* Successful completion of Dietary Level II or recognized institutional or quantity cooking course or Journeyperson Cook certification
* Current Food Handler Training Certificate Level 1 or willing to obtain within 6 months
* One (1) year (minimum 2015 hours) health care food service or institutional cooking experience required
* Other combinations of education and experience will be considered
* Demonstrated dexterity, speed and efficient work methods
* Demonstrated organizational skills, and the ability to work independently
* Demonstrated problem solving and decision making skills
* Demonstrated flexibility to facilitate changes in techniques and procedures in a changing environment
* Demonstrated communication skill
* Ability to respect and promote confidentiality
* Ability to perform the duties of the position on a regular basis
* Ability to respect and promote a culturally diverse population
* Ability to work effectively and maintain positive working relationships with co-workers, clients and within interdisciplinary team

POSITION SUMMARY:

Under the direction of the Supervisor, the Cook II is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to clients with emphasis on portion control, waste control, proper sanitation and safety. The Cook II prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies. The cook II helps to develop menus, ensures the Kitchen has the required food products and kitchen tools to meet menu requires by ordering food products, general kitchen utensils, and cleaning supplies, and assigns client chores. Oversees day-to-day activities of the kitchen, including quality assurance processes.

RESPONSIBILITIES:

Overview:

1. Assumes a leadership role in coordinating the Nutrition Services for the facility, including the daily supervision of quality assurance processes.
2. Ensures familiarity with all diets, the use of reference materials, and technical terms used in Nutrition Services.
3. Prepares all food in accordance with production schedules, standard recipes, quality standards (taste, texture, presentation and appearance) and portion control guidelines.
4. Prepares all food items as required
5. Completes preparations for all therapeutic or texture-modified foods required.
6. Adheres to the approved menu and therapeutic guidelines regarding the preparation and serving of therapeutic and/or texture-modified diets.
7. Makes necessary changes to the client menus
8. Monitors and records temperature of foods through storage, preparation and service to ensure established temperature goals are achieved or exceeded.
9. Maintains safe and healthy food preparation environment through compliance with “Food Safety Code of Practice” standards.
10. Ensures appropriate labeling, dating and storing or discarding of left overs, including hazardous food sample maintenance.
11. Assists with purchasing, receiving, checking and storage of food and supplies as required. Responsible for reporting damaged or missing goods.
12. Assists with planning, organizing and evaluating menu items.
13. Follows established safe work procedures for all relevant equipment and tasks.
14. Ensures all relevant equipment is clean and operating efficiently.
15. Assists with inventory procedures.
16. Assists/participates in departmental quality control audits and procedures.
17. Participates in orientation, training and mentoring of new employees and students.
18. Reports Maintenance needs, accidents, injuries, security issues and unsafe work conditions to the Supervisor or Manager. Completes all necessary documentation.
19. Complies with all regional and departmental policies and procedures.
20. Sundry duties as assigned.

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