Cook V

**JOB SUMMARY**

Under the general supervision of the Director of Operations, the Cook V

Plans and develops menus and recipes according to the established nutritional and therapeutic dietary needs of the facility.

**EXAMPLES OF DUTIES AND RESPONSIBILITIES**
- Assists in planning and developing menus and recipes according to the established nutritional and therapeutic needs of the facility.
- Supervises designated staff by scheduling and coordinating work assignments.
- Assists in evaluating employee performance and determining related training and orientation requirements.
- Prepares and/or directs the preparation of food and therapeutic diet items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables and desserts by a variety of methods. Tests food items for palatability and temperature and adjusts accordingly.
- Carves food items such as meat and poultry and controls portioning of food items and ensure recipe yields meets assigned quantity quotas.
- Evaluates meals being served to ensure established standards of quality and quantity are met and maintained.
- Plans daily cooking schedule to minimize time between completion of cooking and serving. Ensures food items are served according to established standards.
- Establishes and ensures maintenance of food rotations in storage in order to minimize spoilage and waste.
- Estimates food requirements according to established menus; orders and receives supplies as required; resolves discrepancies with suppliers
- Oversees and updates standards such as Health and Safety rules, regulations and practices such as HACCP, Fire, Disaster, WHMIS and Infection Control, and ensures standards are adhered to.
- Ensure that designated staff are completing temperature controls for food and equipment as per established guidelines.
- Makes recommendations regarding budget for assigned area.
- Participates in continuous Quality Improvement activities, to enrich and advance various processes, through the effective use of resources to meet the needs of the customer.
- Ensures leftover food is properly labeled, dated and stored.
- Performs other related duties as assigned.

**EDUCATION & EXPERIENCE**
- Graduation from a recognized 12 month program in cooking plus 4 years’ related experience or and equivalents combination of education, training and experience.
- Holds a current certification from Canadian Society of Nutrition Management (CSNM)

**KNOWLEDGE AND ABILITIES**
- Ability to supervise
- Ability to communicate effectively both verbally and in writing.
- Ability to deal with others effectively.
- Ability to organize work
- Physical ability to carry out the duties of the position.
- Promotes and practices personal/client safety in the workplace at all times.

**Job Types**: Full-time, Part-time

Pay: $28.00-$28.74 per hour

Schedule:

- 8 hour shift

**Experience**:

- cooking: 3 years (required)

Licence/Certification:

- Food Safe, SafeCheck, Food Handler or equivalent, CSNM (required)

Work Location: In person