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**JOB SUMMARY**:
The Cook is responsible for all aspects of food production for the Community and in accordance with infection control, quality management, legislative requirements and the organizations standards.
As a valued member of the team, the Cook demonstrates a commitment to resident safety by providing quality care in accordance with the organization’s vision and mission.
**RESPONSIBILITIES**:
- Preparing food in accordance with the regular and therapeutic menu.
- Preparing meals and snacks according to production sheets, recipes and other menu document as provided.
- Assisting with meal service following the appropriate dietary reference tools.
- Performing dining room rounds at meal times to ensure resident meal satisfaction.
- Converting recipes to different quantities as required.
- Cleaning and operating all kitchen equipment in accordance with manufacturer’s instructions.
- Communicating and reporting any concerns regarding operation and malfunction of equipment to immediate supervisor.
- Receiving food and supply orders. Monitoring quality of food and supplies received and advising Dietary Manager of problems.
- Reporting food, supply, and equipment needs to the Dietary Manager.
- Counting physical food inventory at month end.
- Maintaining work area(s) in a safe, clean and sanitary state.
- Working in accordance with safe food handling practicesand HACCP protocols.
- Managing mealtime activities in the absence of the Dietary Aide.
- Supporting and participating in quality initiatives by providing input and suggestions for improvement, reporting feedback to immediate supervisor.
- Maintaining quality control of menu products.
- Collecting food samples.
- Assisting in catering to special functions.
- Labelling and dating all food items, monitoring and discarding as per policy.
- Completing all necessary documentation as assigned (food, fridge, freezer, dish machine, holding cabinet temperatures, equipment start-up checklists, etc.) and initiating corrective actionas required.
- Supporting the cleaning requirements and cleaning routines of the dietary services and documenting accordingly.
- Communicating and consulting with the Dietary Manager regarding any menu substitutions if necessary, and recording and reporting appropriately.
- Following all Policies and Procedures of the Care Community as required.
- Ensuring that all equipment is or will be shut off and all storage areas are or will be locked when leaving the kitchen.
- Assisting in orientation and training of new dietary team members.
- Assisting in the Care Community’s quality and risk management/quality improvement program for dietary services.
- Providing oversight of the kitchen on weekends and in the absence of the Dietary Manager for the respective shift. Providing direction to dietary team members.
- Attending department and facility team member meetings, in-services and other required training sessions.
- Performing audits as required.
- Performing other related duties as assigned within the Food Service Department.
- Communicating and cooperating with residents and their families.
- Understanding and interpreting MOHLTC legislation, regulation and process.
- Knowledgeable of the Residents’ Bill of Rights.
- Working in accordance with the organization’s Health and Safety Policies and Procedures and in compliance with the Occupational Health and Safety Act.
- Performing other duties as required.
**QUALIFICATIONS**:
- At least 1 year experience as a cook in the Food Service Industry.
- Experience in large quantity food preparation and cooking in health or long term care is preferred.
- Must maintain up to date certification in the Food Safety Awareness Program offered by Public Health.
- Red Seal Designation preferred.
- Must be knowledgeable with respect to the nutritional and other appropriate needs of geriatric residents.
- Must have working knowledge of special and therapeutic diets.
- Able to cook a variety of foods in large quantities and plan work.
- Must demonstrate a creative flair for menu planning, food preparation and presentation.
- Ableto operate industrial kitchen equipment.
- Must have leadership ability and be able to direct the dietary department in the absence of the Dietary Manager.
- Must be knowledgeable of the Ontario Food Premises Regulation, Food Safety Code of Practice and Canada's Food Guide to Healthy Eating.
- Effective verbal and written English communication skills required.
**EDUCATION**:
**Primary Qualifications**:
a) Chef training or culinary management diploma from a program that meets the standard established by the Ministry of Training, Colleges, and Universities, or
b) A diploma or certificate granted in another jurisdiction and a set of skills that, in the reasonable opinion of the Home is equivalent to those that the Home would expect of a person who has s diploma or certificate as set out in A above; or
c) A certificate of qualification as a Cook (Red Seal) issued by the
