Cook

Job Title: Cook

JOB SUMMARY

The Cook is responsible for the planning, preparation and cooking of nutritious menus, according to the Canada Food Guide. This position calls for sound knowledge and experience in the preparation of meals for young children.

The Cook is also responsible for the general cleaning and housekeeping duties of the kitchen.

The Cook works as a member of a professional team in the management of the kitchen and may be required to assist with the supervision of the children when deemed necessary.

The Cook will work in accordance with the Child Care and Early Years Act, the Assessment for Quality Improvement Tool and the regulations and procedures of other legislative bodies and the policies and procedures for the York University Co-operative Daycare Centre.

QUALIFICATIONS

Educational Requirements
- A graduate from a recognized college in Nutrition and Food Service Management would be an asset.

Experience Requirements - Minimum of twelve months of food service experience, preferably cooking for large groups. - Prior experience working with children is an asset.

Other Requirements - Current Standard First Aid Certificate and an Infant Child C.P.R. Life Saving Certificate. - Current Food Handler’s Certificate. - Up to date immunization and health assessment as per the local Minister of Health Requirements. - A current Vulnerable Sector Screening. ___________________________________________ KNOWLEDGE
- Knowledge of the Ministry of Education’s Child Care and Early Years Act (CCEYA), the College of Early Childhood Educator’s Code of Ethics and Standards of Practice and the City of Toronto’s Assessment for Improvement (AQI) and how these legislative regulations support quality nutritional programs and menu planning in a childcare setting. - Knowledge of Canada’s Food Guide. - Knowledge of the Occupational Health and Safety Act.

SKILLS

Interpersonal
- Sensitive and mature individuals who can relate positively with both children and adults. - Works as a member of a team that meets the dietary needs of all the children.

Time Management and Organizational
- Ability to set priorities and keep to schedules. - Ability to plan and purchase food and supplies within the approved budget.

Communication
- Proven ability to communicate in a pleasant, courteous, and tactful manner. - Possess a good command of written and verbal English. - Capable of diplomacy and confidentiality when dealing with sensitive issues. - Ability to maintain and prepare neat and accurate written records and reports.

Adaptability
- Ability to work in a fast-paced environment while adapting to challenging and conflicting demands. - Ability to work independently and as a part of a team, exercising initiative and good judgement. - Ability and willingness to use a variety of Information Technology devices to fulfill the responsibilities of the position. - Ability to handle emergency situations and maintain control in frustrating situations. - Ability to carry/lift moderately heavy items. - Ability to work at the height of the children. - Ability to stand for extended periods of time. - Occasional irregular hours and overtime. - Willingness to work in conditions involving exposure to bodily fluids, infectious disease, frequent high noise levels and inclement weather. - Willingness to work in an environment which may at times be noisy, hot, humid, and steamy. - Open to coaching and utilize those suggestions for further development

Professional Judgement - Ability to use professional judgment. - Ability to maintain confidentiality of information pertaining to the Centre, staff, and families.

MAJOR DUTIES

A-PLAN AND PREPARE NUTRITIONAL MEALS AND SNACKS AND EVALUATE THEM

Plan nutritional meals and snacks
- Plan menus on a six (6) week rotation cycle, in consultation with a Registered Dietician. MAJOR DUTIES (Cont’d) - Base menus on a seasonal cyclic menu (Fall/Winter and Spring/Summer) allowing for foods to be offered that are in season. - Ensure that the menu items are nutritionally balanced and meet the dietary requirements of Canada’s Food Guide for each age groups. - Utilize the childcare nutrition resource Menu Planning & Supportive Nutrition Environments in Child Care Settings - Practical Guide created by the Ontario Dietitians in Public Health in the planning and preparation of healthy food choices for young children. This guide reflects the current best practices for menu planning, food and beverages that should be served, appropriate portion sizes for the different age groups, sample menus as well as strategies to create a supportive nutrition environment. - Provide alternative food replacements for children with food allergies and/or medical dietary requirements and/or special dietary restrictions. - Incorporate menu items that are culturally and ethnically diverse. - Plan a special menu for special events, field trips and/or celebrations. - Order and purchase food and kitchen supplies within the approved budget.