Cook
1 month ago
Our 64 bed care home is looking for an individual who prides their quality, level of responsibility and consistent performance in their work. We have a full time position approximately 67.5 hours bi-weekly.
Some of the duties are as follows:
Key Responsibilities
1.
Provide resident focused care and service. Respect residents’ confidentiality and treat staff, residents and visitors with dignity and respect at all times
2.
Compliance with all provincial long-term care regulations and established dietary department policies and procedures. Preparing and serving menu items in accordance with Ontario Regulation 79/10 made under the Long Term Care Homes Act, 2007, Public Health Regulations and Dietary Department policies and procedures, including: -Reviewing menus and standardized recipes before preparing menu items and snacks. -Complying with daily production charts, standardized recipes and therapeutic menus. -Preparing and serving alterative choice for main course, vegetable and dessert at the same time as the first choice. -Portioning menu items in compliance with therapeutic extension menus and using the appropriate utensils. -Making menu substitutions as necessary and recording these substitutions on the production menu before commencing production. -Ensuring that food temperatures remain in the _Danger Zone_ (4C-60C) for as short a time as possible. -Promptly refrigerating items to be cooled. -Promptly refrigerating cold items in process. -Placing cold items on ice for service. -Promptly placing hot items on the steam table. -Thawing frozen foods either in the refrigerator or under cold running water. -Cooking/reheating foods to the minimum internal temperatures indicated on the temperature logs. -Cooling all pre-prepared foods uncovered in the refrigerator. -Cooling all prepared foods in pans no deeper than 10 cm. -Serving hot foods to residents at a minimum temperature of 60C and cold foods at a maximum of 5C. -Taking and recording food temperatures both after cooking and at point of service. -Labeling and dating all foods received, prepared, in process or leftover. -Labeling and properly storing food samples.
3. Meeting the time schedule for service of meals and nourishments.
4. Directing the flow of meal service
5.
Follows proper food handling techniques, including: -Hands must be washed at the hand-washing sink in the kitchen or in the serving areas. -Before starting work and after returning from breaks. -After removing garbage or cleaning. -After handling raw food. -After sneezing or coughing, touching hair, body or uniform. -Food and drink must not be consumed in food preparation areas. -Gloves are not a substitute for proper and frequent hand washing. -Appropriate utensils must be used when preparing/serving food. Reduce risk of cross contamination by: -Cleaning and Sanitizing equipment after each use. -Not using the same cutting board for raw and ready to eat foods. -Cleaning/ Sanitizing small wares (ie knives)after each use. -Not storing scoops or portioning tools in food bins. -Not consuming food and drink in food preparation areas. Assisting in receiving and storing incoming food and supplies in compliance with Ontario Regulation 79/10 made under the Long Term Care Homes Act, 2007 Public Health Regulations and Dietary Department policies and procedures. -Monitoring the quality of food supplies received and advising the manager of any problems. -Rotating stock, and covering, labeling, dating and storing food properly. -Storing all food items in appropriate areas and off of the floors.
6. Keeping work area clean, sanitary and uncluttered, and completing scheduled cleaning duties.
7. Reporting food supply and equipment needs to the dietary manager.
8.Alerting food service manager to problems and making recommendations about corrective action.
9.Completing pre-start up inspections as required.
10.
Delivering food carts to designated areas
11.
Overseeing the operation of the dietary department in the absence of the dietary manager. (ie; supervising/deploying staff, ordering, menu changes, etc).
12.
Assisting with maintaining the security of the department.
13.
Participating actively in facility and department quality assurance and accreditation teams as requested.
14.
Is knowledgeable about, and participating in, facility fire safety and emergency programs.
15.
Attending departmental and facility staff meetings, in-services and other necessary training sessions.
16.Assisting in the orientation and training of new dietary employees.
17.
Following and complying with health and safety legislation and departmental safe job procedures.
18.
Maintaining a good attendance record in accordance with company policy.
19.
Performing other duties as are necessary and appropriate.
**Working conditions**
Extensive walking and standing with some lifting and working in awkward positions required. -Exposure to temperature extremes. -Exposure to hazards from the use of kitchen equipm
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