Culinary Specialist

3 weeks ago

Newmarket, Ontario, Canada Southlake Regional Health Centre Full time

We are committed to creating an environment where the best experiences happen.

The Culinary Specialist is a member of the team and provides exceptional service. The specialist performs dietary-related tasks such as food preparation, general sanitation of the area, reviewing menus, and ensuring food is prepared following HACCP at specified times.

Primary Responsibilities


•Maintains high standards of quality in food production and portion control.

•Responsible for cold food preparation, preparation of hot food items, prepping meal trays for delivery, and assisting in delivering meals to patient rooms when short-staffed.

•Maintains all Food Safety and Health and Safety standards as determined by the Ministry of Health and Compass Standards.

•Participates in data collection and monthly evaluations for the department, maintains proper inventories, including proper storage, rotation, and labeling.

•Involved in ordering food and communicating with Food Services Management.

Skills & Abilities


•Demonstrates ability to adhere to departmental and legislated health and safety standards.

•Strong culinary abilities, including knife skills, and use of commercial kitchen equipment (ovens, stoves, tilt skillet, etc.).

•Innovative and willing to learn.

•Demonstrated excellence in communication, both written and verbal.

•Demonstrated problem assessment skills.

•Demonstrated commitment to customer service and teamwork.

•Demonstrated individual leadership skills.

•Commitment to providing an exceptional experience for patients and families as well as other members of the healthcare team within a challenging and exciting healthcare environment.

•Demonstrated commitment to, and understanding of, the principles of diversity, equity, and inclusion.

•Models behavior that is aligned with the values of Southlake Regional Health Centre.

•Always with compassion.

•Power of many.

•Serve with purpose.

•Every voice matters.

Qualifications


•Minimum Grade 12 education.

•Cook experience with a minimum of 1 year in Healthcare-LTC and/or banquets.

•Red Seal Certificate from the Ontario Ministry of Training and Universities or equivalent College Diploma in Culinary Arts (including Cook Apprenticeship, Culinary Management, or equivalent) including apprentice experience to achieve certification.

•HACCP training.

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