Culinary Specialist

3 weeks ago

Township of Langley, Canada Park Place Seniors Living, Inc. Full time

POSITION OVERVIEW:
Under the supervision of the Food Services Manager and/or Dietitian, the Culinary Specialist is responsible for preparing meals that contribute to a well-balanced, nutritious, and visually appealing diet for the Residents of Park Place Seniors Living, Inc. This role involves providing guidance to the Food Service team, ensuring food safety, and maintaining a clean and organized kitchen environment. Responsibilities also encompass ordering food supplies and managing inventory effectively. The Culinary Specialist treats Residents with respect and demonstrates a caring attitude, ensuring a commitment to Resident safety and adherence to the "culture of safety" as outlined in Park Place's Strategic Directions.


KEY DUTIES AND RESPONSIBILITIES:

  1. Prepares and serves daily meals and special dietary requests according to established menus, recipes, and schedules, employing portion control to minimize waste. Prepares various food items including meats and vegetables for cooking.
  2. Estimates food quantities needed to reduce waste and leftovers.
  3. Oversees the activities of staff involved in food preparation and maintains overall cleanliness and operation of the kitchen.
  4. Participates in and assists with food preparation for special events.
  5. Regularly inspects equipment and work areas to ensure a safe, sanitary, and organized environment.
  6. Reports any maintenance or repair needs to the supervisor or maintenance personnel.
  7. Receives deliveries, ensuring food items are in good condition and stored appropriately.
  8. Completes and renews Safe Food Handling Course as mandated by legislation and Park Place policy.
  9. Attends relevant in-service training and educational programs.
  10. Ensures the safe execution of all job responsibilities.
  11. Performs additional related duties as assigned.

HEALTH AND SAFETY RESPONSIBILITIES:

  • Responsible for understanding and complying with Park Place's and provincial Occupational Health and Safety policies and safe work practices.
  • Engages in all aspects of the Health and Safety Program, including:
  • Utilizing safe work procedures
  • Promoting health and safety awareness
  • Making safety recommendations
  • Reviewing posted OHS minutes
  • Taking reasonable precautions to protect the safety of Residents, self, colleagues, and the public
  • Reporting any near misses, injuries, accidents, or equipment damage to the supervisor immediately and completing necessary documentation
  • Addressing and/or reporting unsafe conditions and setting a positive example.

QUALIFICATIONS AND EXPERIENCE:

  • Professional Cook Level #1 Certificate or Culinary Arts Certificate.
  • Formal training in large-scale food preparation from a recognized institution.
  • Certification in Safe Food Handling course is required.
  • Previous experience in institutional cooking is preferred.
  • Experience in long-term care settings is advantageous; equivalent qualifications may be considered.

SKILLS AND ABILITIES:

  • Effective communication skills in English, both verbal and written.
  • Strong organizational skills.
  • Ability to operate relevant kitchen equipment.
  • Capacity to work collaboratively in a team and communicate respectfully with others.
  • Physical capability to perform the duties of the position.

EQUIPMENT USED: Computer, facsimile, and photocopier.


PHYSICAL DEMANDS: The Culinary Specialist position requires significant lifting, bending, and standing. On average, the Culinary Specialist spends 6-7 hours standing or walking and may lift up to 50 lbs.


HEALTH AND SAFETY RISKS:

  • Physical: Risks include burns, strains on shoulders, neck and back, cuts, scrapes, and injections.
  • Environmental: Exposure to drafts, dust, equipment with moving parts, and warm working conditions.
  • Chemical: Involves handling cleaning agents and disinfectants.
  • Biological: Potential exposure to communicable diseases such as colds, influenza, and gastrointestinal illnesses.
  • Radiation: Minimal risk.
  • High Risk Elements: Ergonomics, slips, trips, falls, psychological factors, and operating equipment with moving parts.

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