Cook
2 weeks ago
**SUMMARY OF POSITION**:
Reporting to the Food Services Manager, Chef, Lead Cook, or Cook 2, the Cook is responsible for the daily production, delivery and service of items from a designated menu, maintenance of a safe sanitary workplace, and participating in the smooth operation of the department.
**RESPONSIBILITIES**:
Include but not limited to:
- Responsible for the production, delivery and service of assigned menu items using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
- Ensures the proper preparation, delivery and storage of food to ensure safety of residents, guests and the public. Performs audits testing the palatability and temperature of foods and takes corrective action as necessary.
- Maintains established food rotations in storage in order to minimize spoilage and waste.
- Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.
- Assists the Food Services Manager/Chef/Lead Cook in the organization and evaluation of Food Services to ensure a high standard of Food Services by providing constructive suggestions and feedback.
- Promotes and maintains positive communication and relationships among management, staff, residents, and the public.
- In the absence of the Food Services Manager/Chef/Lead Cook, or Cook 2 the Cook, is responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
- Perform all other duties as required.
**QUALIFICATIONS**:
- Grade 12 or equivalent.
- Any combination of education and experience that provides the required knowledge, skills and abilities. Culinary or Apprenticeship programs are an asset.
- Minimum of two (2) years culinary experience in hotels, restaurants, or institutions.
- Food Safe Level 2 Certificate.
- Serving it Right Certificates an asset.
- WHMIS
- Knowledge and experience with cooking, butchery, baking, kitchen equipment and machines.
- Good working knowledge of accepted sanitation standards.
- Some supervisory experience is preferred.
- All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.
Position: 30 hours per week
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