Cook

6 months ago

Halifax, Canada The Salvation Army Full time

The Cook prepares and serves nutritious meals as outlined on menus in accordance with applicable food service and safety regulations.

**KEY RESPONSIBILITIES**:
**FOOD PREPARATION**:

- Prepares and serves nutritious meals to guests following Canada’s Food Guide and the Dietician-approved menu.
- Ensures Food-Safe practices are always followed in food preparation and service.
- May use a wide range of cookery methods to produce a range of menu items, including boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill and shallow fry.
- In collaboration with Head Cook, ensures inventory is rotated every three days.
- Checks and records the temperature of food items and takes into consideration the amount of time they have been in the danger zone.
- Ensures items stored in the refrigerator and freezers are labelled, dated, covered properly and placed on the appropriate shelf.
- Takes the temperature of prepared foods before service and records the same.
- Decides on the appropriate, creative, and efficient use of food to minimize wastage.
- Prepares and sequences the timing of food and preparation of tasks.
- Ensures menu deviations are recorded on the substitution chart provided.
- May assist with recording monthly and quarterly statistics for meal numbers and volunteer hours, ensuring volunteers keep time sheets up to date.
- Participates in scheduled job-related training as required.
- and all cooking equipment.

**HEALTH & SAFETY**
- May clean all food preparation devices ensuring they are maintained to a high standard of cleanliness using the appropriate cleaning products.
- Completes daily temperature audits for fridge and freezer and record at the beginning and end of shift on the daily audit form.
- Reports any problems and work in concert with the Community Ministries Supervisor.
- Ensures that proper safety precautions and hygiene standards are followed, including Universal Precautions.
- Ensures the kitchen, food storage, and fridge/freezer are kept clean and organized at all times.
- Ensures high sanitation and cleanliness standards are maintained throughout the kitchen, dining room and food storage areas, including removing kitchen & dining room waste.
- May be required to wear a full and clean uniform when provided, along with hair precautions, when on duty.
- May be required to ensure that the building is secure and that safety standards are always met or exceeded.
- Ensures proper lifting, twisting & reaching techniques are used during job performance.
- Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen, foodbank, dining room and food storage areas, including removing kitchen & dining room waste.
- Demonstrates a high standard of personal hygiene.
- Participates in monthly workplace inspections.

**COMMUNICATION**
- Communicates clearly with other staff members and/or volunteers regarding food service & food safety in a positive and encouraging manner as they assist in providing service to guests.
- Maintains product, service and market knowledge.
- Always treats guests and other staff with respect and dignity.
- May provide in-scope supervision and advice to fellow workers, students and/or volunteers, especially in Head Cook’s abcence.
- Perform other position-related duties as required.

**CRITICAL RELATIONSHIP MANAGEMENT**
Governance Boards and Councils: None
**Internal**:

- Executive Director, Community Ministries Supervisor, Head Cook, Community Ministries Worker, Shelter Support Workers, Guests, Volunteers, and Community.
- Communicates all relevant food service operation information to the Community Ministry Supervisor, Community Ministries Worker and, if necessary, the Executive Director.

**External**:

- Provides visibility for The Salvation Army by maintaining positive relations within the community through public Community Network Committees.
- Recruitment of volunteers as needed

**MANAGERIAL/TECHNICAL LEADERSHIP RESPONSIBILITY**:

- Reports directly to the Community Ministries Supervisor
- Provides training, mentoring and orientation to new staff/volunteers/students.
- The incumbent works as a team member and independently.
- They may demonstrate work methods to new employees, volunteers and/or students.

**FINANCIAL AND MATERIALS MANAGEMENT**:

- Minor material responsibility (proper storage and use of food and equipment).
- The Incumbent is involved in minor financial responsibility regularly, or on a relief basis and is responsible for the wise use of their department resources.
- They may be authorized to spend, disburse, or collect small amounts of cash.
- The Incumbent has very little input into the annual budget.

**WORKING CONDITIONS**:
The Incumbent’s work environment is typically in a kitchen, dining, and storage areas.
- The following disagreeable work conditions may exist:

- Dirt/Dust/Temperature variations
- Cramped workstation
- Work-related stress
- Angry and abusive people
- Verbal abuse
- Noisy
- Hot/Ste

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