Cook 0.4 Permanent

3 weeks ago

Winnipeg, Canada Pan Am Clinic Full time

**Requisition ID**: 351811

**Posting End Date**: March 29, 2024

**City**: Winnipeg

**Employer**: Golden Links Lodge

**Department / Unit**: Food Services

**Union**: CUPE

**Anticipated Start Date - End Date**: April 5, 2024

**FTE**: 0.4

**Daily Hours Worked**: 7.75

**Annual Base Hours**: 2015

Grow your career in the Winnipeg Health Region Our team provides a spectrum of health care services through an integrated network of sites, services and organizations. We're united by a shared commitment to excellent and equitable health care.

**Position Classification**:
Cook 1

ROTATION

**WEEK 1**: SUNDAY, FRIDAY

**WEEK 2**: TUESDAY, SATURDAY

ACCOUNTABILITY RELATIONSHIP

Support Services Manager or delegate

SUMMARY OF FUNCTION

In accordance to the Mission, Goals and Objectives of Golden Links Lodge, the Cook I is responsible for coordinating and performing the various duties required to prepare nutritious, safe meals; including serving of meals.
Responsible for food preparation, service and delivery of food.
Ensures that a safe, clean working environment is maintained.
Responsible for supervision of staff in absence of Manager of Support Services.
QUALIFICATIONS

**Education**:
Completion of Grade XII or equivalent required.
Graduate of a Recognized Institutional Cooking course required
Food Handlers training certificate Level 1 or equivalent required
A combination of education, training and experience may be considered in lieu of formal certification.

**Experience**:
Minimum one (1) year cooking experience in an institutional setting required

b) Must have good knowledge of institutional quantity cooking and be well versed with the basic principles of cooking.

**Personal**:
Ability to carry out duties in a professional manner, working under little or no supervision, and in compliance with confidentiality of Lodge and Residents.
Effective interpersonal skills with the ability to read, write and communicate effectively in English.
Excellent organizational skills with the ability to problem solve.

Able to accept and provide constructive criticism and direct others.
Able to mentally and physically meet the demands of the position (ie. prolonged standing, pushing, pulling, lifting, and bending, etc.).
Able to operate related equipment and maintain a clean work area.
Clean, neat appearance, remaining compliant to dress code.
Consistently able to arrive punctually and prepared to work.
Able to adapt to stressful situations.
Interested in the elderly, and in working to uphold the concepts of teamwork in caring for the needs of the Residents.
Able to work to improve food service for facility Residents and staff.
Must provide current criminal record check.

STANDARDS OF PERFORMANCE/DUTIES

Food Services
Prepares all food following the established menus, recipes and production sheet. Determines the ingredients and quantities required, assembles ingredients and equipment required for cooking.

Assures that foods are prepared consistently and served following techniques to ensure optimum nutritional quality, flavor, appearance and proper temperature. Tests food items for palatability and temperature; adjusting accordingly.

Has input into and assists in preparation and execution of special meals for parties, teas, etc.

Follows weekly production sheet, placing supply, dairy/bread orders, etc. as needed.

Ensures mealtime deadlines are met.

Assists in maintaining food costs as budgeted through use of standard recipes, portion control, careful storage and usage of leftovers, etc. Advises supervisor of any alterations and proportion changes in recipes or menu as they occur. Portions foods following portion manual.

Responsible that all foods, including deliveries, are stored appropriately as soon as possible. Works to minimize spoilage and waste.

Receives deliveries, checking invoice against items received. Advises supervisor of any damaged, short, or incorrect items.

Nutrition Services
Serves Residents, staff and visitors in a courteous and helpful manner.

Responsible for knowledge of Resident preferences, diet, and provision of correct food items as posted on diet sheets or tray cards.

Completes tray/cart set up.

Sanitation and Safety
Responsible for cleanliness and sanitation of work area and equipment, including pots/pans.

Ensures assigned cleaning duties are completed.

Able to safely operate all dietary equipment.

Ensures safety practices/procedures are adhered to and advocates for a safe environment. Uses appropriate lifting techniques.

Reports equipment requiring repair or safety hazards to supervisor/maintenance department.

Knowledgeable to, but not limited to, the fire plan, disaster plan, emergency paging codes, etc. Follows standards outlined in Infection Control, and WHMIS/MSDS programs.

Administration
Understands and supports the mission, philosophy and policies of Golden Links Lodge.

Promotes a team approach within the department and the facility through active cooperation with all staff

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