Lead Cook

**Scope of Position**:
The Lead Cook is responsible for producing meals for residents and guests using production checks and standardized recipes. The Lead Cook will assist in the food ordering process for the home.

**Bilingual is an asset**

**Hours: 9:15 a.m. to 5:45 p.m., working every second weekend**

**Key Responsibilities**:

- Prepares meals for residents and guests ensuring dietary needs are met.
- Ensures residents are satisfied with the all aspects of food preparation and presentation.
- Provides direction and support to the dining services staff.
- Participates as a member of the dining services team and provides support to the other members of the services team.
- Maintains an awareness of food inventory and takes the appropriate steps to minimize waste.
- Prepares and presents meals and food for special events in a manner that promotes a positive image and reputation to the public at large.
- Complies with all food preparation standards and health and safety requirements.
- Performs audits and reports anomalies in accordance with established policies, procedures and licensing regulations.
- Orders and receives food and supplies.
- Orders and prepares food for daily meal service and booked catering events.
- Operates and cleans food production equipment and food preparation areas.
- Aware of employees and supervisor’s responsibilities and follows all health and safety policies and procedures.
- Works safely to reduce the risk of injury to self, co-workers, and residents.
- Is alert to, remedies, and promptly reports all actual or potentially hazardous situations.
- Wears personal protective equipment (or clothing) as required by task, MSDS, or home policy.
- Complies with all levels of legislation.
- Performs other related duties as assigned.

**Qualifications**:
**Education/Experience**:

- Previous experience in a volume food preparation environment in the Health Care or Hospitality industries.
- Preferred Red Seal or current equivalent qualifications as a Cook from a recognized cooking program.
- Food Safe Certificates I and II (Asset).
- First Aide Certification (Asset).
- Must have a working knowledge of special diets.
- Understanding and experience of the HACCP program and food safety plan.
- Must be able to read, write and verbally communicate effectively in English.
- Must be able to follow written and verbal instructions.
- Ability to organize work and work under strict time constraints.
- Effective interpersonal relationship and conflict resolution skills.
- Must be able to operate related equipment.
- Must have a high standard of hygiene and cleanliness.
- Must be able to stand for extended periods of time as well as lift and carrying heavy trays and items.
- Customer Service Orientation.