Cook
2 days ago
JOB DETAILS
- Job title: Cook
- Department: Support services
- Immediate supervisor: Nutrition Manager
- Type of position:
- Time and schedule:
- Bilingual position (English and French): Yes
- UNION : CUPE 3606
RESPONSIBILITIES
- Prepare and produce all meals and services as indicated on the weekly menu, including therapeutic diets and menu alternatives;
- Assist with food ordering from approved suppliers and inventory;
- Assist and participate in menu planning, monitor recipes and provide information on resident acceptability and feedback to Nutrition Manager for adjustment and revision;
- Responsible for collecting food samples at each meal, labeling and storing them in the freezer for up to one week, and disposing of food samples older than seven days;
- Help with toppings required;
- Ensures that appropriate and correct food temperatures are maintained and monitors risk, quality, quantity, appearance and portion size;
- Responsible for the cleaning, maintenance and safety of all kitchen equipment such as stoves, ovens, etc. according to the daily and deep cleaning program.
- Perform other duties as requested by immediate supervisor.
OTHER SKILLS AND ABILITIES
- Technology savvy - comfortable performing a variety of tasks on a computer;
- Ability to communicate verbally in English and French;
- Excellent communication skills, both verbal and written, with seniors and in public;
- Exceptional interpersonal skills and ability to work independently and as part of a team;
- Ability to maintain resident confidentiality;
- Excellent time management skills;
- Demonstrates excellent organizational skills, autonomy, initiative and creativity;
- Likes the elderly;
- Be respectful with residents and families;
- Have some knowledge of cognitive diseases such as dementia;
- Be responsible for equipment and disinfection;
- Be able to work with mínimal supervision;
- Good work attendance.
EDUCATION, CERTIFICATION AND OTHER REQUIREMENTS
- Food handling certification
- COOK or RED STEEL chef certification a plus
- Must have a professional culinary diploma
- Vulnerable Sector/Position Check (VSC) in progress (within 6 months);
- Tuberculosis (TB)
EXPERIENCE
- Experience in preparing large quantities of food, preferably in a healthcare setting;
- Knowledge of provincial and federal food guides for healthy eating;
- Experience cooking for therapeutic diets, modified textures and modified liquid consistencies
PHYSICAL CAPACITY
- Physical ability to endure a day of standing in a production kitchen
- Ability to stand, bend, crouch, kneel and move freely.
- Ability to lift 10 kilograms freely.
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