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Article Flag: Mandatory Vaccination Please Note:
As per the current Public Health Orders (Long Term Care/Seniors Assisted Living Provincial Health Order and the Health Sector Order), as of October 26, 2021, all employees working for Providence Health Care must be fully vaccinated against COVID-19. Proof of vaccination status will be required.
Summary:
**for the Food Services department at St. Paul's Hospital**
Within the context of a patient and family centered model of care and, in accordance with the Mission, Vision and Values, and strategic directions of Providence Health Care (PHC), the person promotes a safe, respectful, and civil working environment for patients, residents, families, visitors and staff.
Under the general supervision and direction of the Manager, Food Services or designate, the Cook I utilizes a variety of cooking methods such as:
- Frying, roasting, grilling, steaming, poaching, baking and boiling, prepares items by following established menus, recipes and production requirements for such food products and diet items such as soups, sauces, meats, fish, poultry, desserts.
- Prepares, portions and services food items for residents, clients, cafeteria, and catering as required. Carries out responsibilities in accordance with safety standards/practices and health and safety requirements.
Qualifications / Skills and Education:
**Education**
- Graduation from a recognized 12-month program in cooking or an equivalent combination of education, training and experience.
- Food Safe Certificate Level 1.
**Skills and Abilities**
- Ability to communicate effectively both verbally and in writing.
- Ability to deal with others effectively.
- Physical ability to carry out the duties of the position.
- Ability to organize work.
- Ability to operate related equipment.
Duties and Responsibilities:
- Prepares assigned food items by following established menus, recipes and quantity quotas, determining ingredients and quantities required and assembling ingredients and equipment required for cooking.
- Following established cooking schedules, ensures optimum freshness, minimizes holding times and meets established resident/staff meal periods.
- Cooks and seasons assigned food and therapeutic/texture modified diet items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, baking and bulk rethermalization.
- Tests food items for palatability and temperature and adjusts accordingly to ensure the food items meet establish departmental standards.
- Performs duties in accordance with all sanitation and safety requirements (e.g., HACCP and WHMIS). Reports injuries and safety hazards to Manager or designate immediately.
- Carves food items such as meat and poultry and controls portioning of food items to ensure recipe yield meets assigned quantity quotas as per production sheets.
- Operates related equipment such as mixers, toasters, garburator, and gas range and ovens.
- Maintains established food rotations in storage in order to minimize spoilage and waste. Retrieves and returns items to fridge. Replenishes supplies as required.
- Cleans items such as dishes, pots, pans, and utensils by methods such as washing and scrubbing; loading, unloading, and operating the dishwasher.
- Keeps equipment and cooking areas clean such as stoves, tables and countertops.
