Cook

7 days ago

Toronto, Canada Mon Sheong Foundation Full time

**Position Summary**:
Under the direction of the Manager/ Supervisor of Nutrition and Dietary Services, the cook prepares, seasons, cooks, and portions foods as assigned while making sure of optimal utilization of food. The cook assists with inventory control.

The cook also supervises other Food Service Workers assisting in food preparation. He/she maintains the highest quality standard of food production, cleanliness and sanitation, and health and safety standards of work area and equipment.

**Responsibilities**:

- Responsible for the preparation and production of all meals and catering services as listed on production sheets of weekly menu / catering menu including therapeutic diets and menu alternatives.
- Assist in menu planning and recipe development activity, based on resident acceptability.
- Prepare purchase requisition of food and supplies according to specification.
- Ensure deliveries are according to purchase order. Ensure proper storage of food. Report any shortages or discrepancies.
- Maintain food inventory record.
- Follow standardized recipes using optimal cooking techniques to achieve a quality product in required amounts. Make adjustments to standardized recipes as needed.
- Train and supervise food service workers.
- Report health and safety hazards immediately to the supervisor / manager.
- Follow Quality Management Plan for Nutrition and Dietary Services.
- Ensure foods are palatable and served at right temperature with the right portion.
- Report health and safety hazards immediately to the supervisors.
- Ensure all food and food samples are properly stored and labelled.
- Ensure all food contact surfaces are sanitized.
- Ensure all kitchen equipment is properly maintained, cleaned and sanitized.
- Attend departmental staff meetings and in-service trainings.
- Deputize for the Food Service Supervisor in his/her absence.
- Other duties as assigned by management.

**Qualifications**:

- Food handler certificate;
- With institutional, health care, restaurant, or hospitality cooking experience (in place of the identified educational/training requirements) or
- One of the following qualifications (as per the Fixing Long Term Care Act 2021)
- Chef training or culinary management diploma or certificate granted by a college established under the Ontario Colleges of Applied Arts and Technology Act, 2002 OR granted by a registered private career college under the Private Career Colleges Act, 2005.
- 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 a diploma or certificate as set out above.
- A certificate of qualification as a Cook issued under the Apprenticeship and Certification Act, 1998, or after Part III of the Ontario College of Trades and Apprenticeship Act, 2009.
- A post-secondary diploma in food and nutrition management or a post-secondary degree in food and nutrition.

**DISCLAIMER**:Mon Sheong Foundation is an equal opportunity employer and is committed to providing employment accommodation in accordance with the _Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act_. If contacted for an employment opportunity or testing, please advise Human Resources if you require accommodation.

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