Culinary Specialist

2 weeks ago

Victoria, British Columbia, Canada Retirement Concepts Full time

About the Role

The Culinary Specialist is responsible for the daily preparation of nourishing and visually appealing meals for residents, guests, and staff. This role ensures that the changing dietary needs of the community are met and safe food handling methods are followed.

Responsibilities

  • Review menus and production sheets before preparing.
  • Ensure use of proper food handling techniques, based on food safe regulations.
  • Complete daily temperature checks for hot and cold food.
  • Prepare and serve foods for therapeutic or specialty diets according to planned menus.
  • Make menu substitutions as necessary and record these in the designated Food Substitution Log-in Sheet.
  • Adhere to time schedules for service of meals and nourishments.
  • Follow daily production charts, standardized recipes, and daily composite menus, while working within a set budget.
  • Participate actively in planning and preparing special occasion and theme meal days.
  • Maintain a safe environment for residents, family, and staff, through accident prevention, knowledge of emergency procedures, and regulations.
  • Participate in organizational planning related to Food Services by providing input in the menus, implementation, schedules, and other initiatives to ensure a high standard of Food Services.

Qualifications & Skills

  • Grade 12; or equivalent.
  • Must have experience in large quantity food preparation, preferably in a healthcare or retirement setting.
  • Must be knowledgeable of the Provincial Food Premises regulation and Canada's Food Guide to Healthy Eating.
  • Must have knowledge of and experience with special and therapeutic diets.
  • Minimum of 1-year culinary experience.
  • Food Safe Level 1 Certificate.
  • Serving it Right certification an asset.
  • Good working knowledge of accepted sanitation standards.
  • All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.

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