Cook 5am-1pm

**Position Title**:
Cook (Covid vaccine NOT required)

**Reports to**:
Food service and Nutrition Manager

**Shifts**:
5am-1pm 9:30am-5:30pm

**Education, Experience and Qualifications**:

- Red Seal
- Level I Certification (Junior Cook) per the Trades Qualification Act (or equivalent experience)
- Food Service Worker Certificate
- Safe Food Handling Certificate
- Safe Food Handlers Certification or equivalent
- Previous experience in long term care cooking, therapeutic diet, and familiarity with the use of kitchen equipment
- Knowledge of Ontario Food Premises Regulations and Canada’s Food Guide
- Demonstrate knowledge of safe food handling practices
- A cook must be well groomed and follow the Health Regulations. She/he must set a good example in personal appearance for the rest of the Dietary Staff with personal appearance we mean, appropriate uniform, hair covering and apron.

**Major Responsibilities**:
**Budget**
- Operate within the approved dietary budget

**Ministry of Health and Long-Term Care Facilities Standards**
- Comply where applicable
- Follow department policies and procedures

**Continuous Quality Improvement/ Education**
- Actively participate in Dietary Audits
- When necessary, take appropriate actions based on audit findings
- Participating in the Continuous Quality Improvement Program, Committees and Teams as necessary
- Participate in orientation, training, and mandatory retraining in accordance with evidence-based practices and/or prevailing practices relevant to cooks responsibilities within the department and Home

**Leadership**
- Ensuring policies and procedures are being adhered to
- Notify the Foodservice and Nutrition Manager of any problems in the department
- Ensure routine department operations are performed
- As necessary, receiving food and supplies and notifying the Foodservice and Nutrition Manager or Environmental Services Manager for malfunctioning equipment within the department
- Directing foodservice workers in basic food preparation and meal service procedures

**Staffing**
- Replacement of absent foodservice personnel as per policies and procedures
- Participate in orientation and training of new staff
- Ensure foodservice workers follow Health & Safety program provisions

**Collective Agreement**
- Be knowledgeable of the Collective Agreement and how it affects Foodservice Personnel
- Abide by the terms of the Collective Agreement

**Security**
- Adhere to the designated security systems (i.e. locking freezer/refrigerator, stock rooms, receiving door)
- Have a good understanding in emergency procedures, record keeping, inventory control

**Sanitation**
- Follow the Food Premises Regulations
- Must be fully aware of areas of cleaning responsibilities

**Purchasing**
- Make purchases from approved suppliers based on the master ordering schedule when authorized by the Foodservice and Nutrition Manager

**Receiving and Storage**
- Check supplies and problems noted prior to signing invoices (i.e. product missing, product damaged)
- Store food as soon as possible after receiving; frozen foods immediately
- Ensure proper storage procedures are followed for leftovers
- Ensure food is labelled and dated
- That all foods must be 6" off all floors. That all foods stored must be covered
- That no foods can be stored in canned containers. Rotate all food and supplies using the F.I.F.O System
- First In First Out
- That dirty foods should be stored on low shelves, e.g. a roast thawing in the fridge

**Meal Production**
- Produce quality requirements based on specific meal count
- Ensure advance preparation is completed based on menu needs
- Follow approved shift routine
- Of recipe cards, standardized recipes and able to communicate with other cooks
- Production sheets
- Follow guidelines and demonstrate knowledge and understanding of regular, therapeutic, and textured modified diets and proper preparation of these diets
- Making changes without changing the composition. Implementing menu changes when authorized by the Foodservice and Nutrition Manager and/or Registered Dietitian
- Portion size and control
- Proper maintenance of all foods served. Ensuring quality and quantity
- Proper presentation of all meals going to the floors and dining room. Ensuring all meals are served attractively and garnished appropriately to enhance the daily lives of the residents
- Importance of serving all meals on agreed time, at appropriate temperatures
- Supporting resident’s choices and preferences

**Equipment**
- Should understand all kitchen equipment and report any malfunctions to the Foodservice and Nutrition Manager or Environmental Services Manager
- Notify the Foodservice and Nutrition Manager of equipment needs
- Ensure proper care, use and maintenance of equipment

**Physical Demands**
- Stand and walk short distances
- Bending and lifting
- Uses and handles kitchen equipment
- Working at a fast pace
- Working in extreme temperatures

**Mental Demands**
- May be stressful at