Cook

**_Qualifications: _**

1. Culinary designation/diploma an asset or equivalent designation.

2. Current Safe Food Handlers certificate.

3. Previous employment in a health care/hospitality setting an asset.

4. Demonstrated understanding of/empathy for the needs of seniors.

5. Experience in quantity food preparation.

6. Familiar with Canada's Food Guide to Healthy Eating and therapeutic diets.

7. Ability to direct and supervise others.

8. Ability to understand oral and written directions.

9. Ability to lift heavy objects, and stand and walk short distances throughout the day and to tolerate heat from kitchen area.

10. Must be free of communicable diseases.

11. Familiar with Hazardous Analysis Critical Control Point (HACCP), Workplace Hazardous Material Information System (WHMIS), Occupational Health and Safety, and Sanitation Code.

**_Physical Demands: _**

1. Standing for extended periods of time at oven and food preparation tables - for up to 10hrs/day

2. Walking short distances and manoeuvring in tight spaces within kitchen environment

3. Pulling/pushing/lifting dishracks, food carts, bulk food items, etc, up to 50lbs

4. Reaching and lifting food items and kitchen tools from and to upper shelving up to 10lbs - at times with use of an 18inch to 3ft stepping ladder

5. Ability to complete repetitive arm motions for periods of up to 1hr while peeling, chopping, and preparing food items

6. Working in warm temperatures and over fuel fired appliances for extended periods of time

7. Some memory work required when dealing with special dietary restrictions

8. Dexterity required to open caps, pull spray triggers, open condiment packages, etc.

**_Job Description: _**

1. To prepare and serve nutritious meals for residents in a safe and attractive manner.

2. To work within a set budget, limit waste and adhere to residence policies and procedures.

3. Be knowledgeable of and practice residence's fire and safety programs.

4. Review regular and therapeutic menus. Set-up equipment and supplies for daily food production. Prepare food following standardized recipes. Ensure meals are served on time, at appropriate temperatures and in portion-controlled quantities.

5. Sample the food prior to each meal to determine palatability.

6. Assume responsibility for routine departmental operations in the absence of the Food Services Manager including: menu changes as necessary (ensuring that these changes follow departmental procedures), staff replacements, purchase and receive food and supplies and place service calls for malfunctioning equipment, following departmental procedures.

7. Monitor the quality of food supplies received and the proper operation of kitchen equipment. Alert Food Service Manager to problems and make recommendations concerning corrective actions.

8. Maintain required records in the absence of the Food Service Manager, e.g. menu changes, purchase orders, delivery receipts, temperature checks.

9. Responsible for the clear and correct labelling of excess food.

10. Supervise and direct Dietary Aides during basic food preparation and meal service.

11. Adhere to established policies and procedures.

12. Perform duties as outlined and any other related duties that may be assigned from time to time.

13. Check and record food temperatures daily on a rotational basis for meal times as per Health Promotion Act:
i. Hot food to be served at a minimum temperature of 140°F or 60 °C.

ii. Cold food to be served at 40°F or 4°C

**_Job Description: Risk Management and General Safety_**

1. Partners with community team to ensure community is in compliance with Occupational Health and Safety requirements and promotion of Risk Management programs and/or policies; adherence to safety rules and regulations.

2. Practices safety procedures at all times including Personal Protective Equipment (PPE), fire safety procedures including extinguishers (as applicable), SDSs (Safety Data Sheets) and Lockout Tagout procedures.

3. Reports all accidents/incidents immediately.

4. Reports all unsafe and hazardous conditions/equipment immediately.

5. Complies with all infection control techniques, placement of biohazard containers and removal techniques, procedures and policies.

6. Participates in Fire Safety and Mock Disaster procedures.

**_Qualifications: _**

1. Completion of a recognized Food Handler training program, i.e. NSTP

2. Food service experience necessary.

5. Familiar with HACCP, WHMIS and Occupational Health and Safety, Sanitation Code.

6. Willingness and ability to learn.

**_Physical Demands: _**

1. Standing for extended periods of time at food preparation tables - for up to 10hrs/day.

2. Walking short distances and manoeuvring in tight spaces within kitchen and dining room environments.

3. Pulling/pushing/lifting dishracks, food carts, bulk food items, etc., up to 50lbs.

4. Reaching and lifting food items and kitchen tools from and to upper shelving up to 10lbs - at times with use of an 18i