Assistant Cook

**Division**:
Long Term Care Homes

**About Us**:
Serving a diverse urban and rural population of more than 475,000, Niagara Region is focused on building a strong and prosperous Niagara. Working collaboratively with 12 local area municipalities and numerous community partners, the Region delivers a range of high quality programs and services to support and advance the well-being of individuals, families and communities within its boundaries. Nestled between the great lakes of Erie and Ontario, the Niagara peninsula features some of Canada’s most fertile agricultural land, the majesty of Niagara Falls and communities that are rich in both history and recreational and cultural opportunities. Niagara boasts dynamic modern cities, Canada’s most developed wine industry, a temperate climate, extraordinary theatre, and some of Ontario’s most breathtaking countryside. An international destination with easy access to its binational U.S. neighbour New York State, Niagara attracts over 14 million visitors annually, as well as a steady stream of new residents and businesses.

Please note that the Niagara Region requires that all newly hired employees are to be fully vaccinated against COVID-19 as a condition of being hired and provide proof of full vaccination, or provide proof of a bona fide medical or Human Rights Code exemption on a form issued from and approved by Niagara Region.

**JOB SUMMARY**:
Assists the Cook to provide resident-focused food service in the Long Term Care Home, Prepares, cooks and portions meals and snacks in compliance with therapeutic diet needs and restrictions. With the aid of recipes and menus, performs general and specialized cooking at the Long Term Care Home, maintaining high standards of quality production that meets the nutritional needs of the residents under the direction of the Food Services Supervisor and/or Nutrition Manager. Relieves and assumes the duties of the Cook as required. Works according to and maintains all applicable standards, acts and governing bodies.

**QUALIFICATIONS**:
**EDUCATION**:

- Completion of Grade 12 or equivalent, plus an Assistant Cook (415B), Cook (415A), Institutional Cook (415D) certification program, Chef Training, Culinary Management, Food & Nutrition Management diploma, degree or certificate, or, an equivalent combination of education and/or experience as permitted by the applicable legislation/Act;
- If currently enrolled in an accepted program, completion within the timeframe prescribed by legislation/Act
- For Cooks, Red Seal certification is an asset but not required
- A current Safe Food Handling Certificate as required by legislation/Act
- Additional related training or education such as gerontology, nutrition, sanitation, etc. are assets

KNOWLEDGE/EXPERIENCE
- Minimum of 1 month of current direct institutional cooking experience
- Knowledge of kitchen operating procedures, food storage, and safekeeping
- Safety and fire regulation awareness
- Should have knowledge of safety and fire regulation awareness
- Must have a clear understanding of relevant policies, procedures, legislation, regulations and best practices applicable to the long-term care and food service sectors, including Canada's Food Guide To Healthy Eating, Ontario Food Premises Regulation, Food Safety Code of Practise, etc.
- Must have the ability to read, write, and communicate in English

**SKILLS**:

- Ability to work co-operatively with staff and residents
- High standards of cleanliness, quality and order
- Well organized and have acceptable pace to meet time schedules
- Strong attention to detail
- Must be able to exercise judgement and initiative
- Willingness to train and upgrade knowledge/skills

**SPECIAL CONDITIONS**:

- In accordance with the Corporate Policy and applicable Legislation/Regulation(s), the position requires the incumbent to undergo a Police Record Check and submit a satisfactory Vulnerable Sector Check, as well as complete any subsequent declaration or check as required by legislation/Act, regulation, and/or policy
- Compliance with any requirements, including immunization and screening measures, of the infection prevention and control program as required by applicable legislation; some measures may be recommendations (not requirements)
- Staff are required to be screened for Tuberculosis in accordance with the Act
- Must be physically and mentally capable of performing the duties of the job
- Must have a good attendance record
- Must be able to work shift work, including weekends

**RESPONSIBILITIES**:

- Assist the Cook with and work together with the Food Service Worker for all food preparation, including appropriate texture modifications
- Assist with the handling and storage of leftovers
- Assist with verifying production food count, menu requirements for therapeutic diets and cafeteria variety selection
- Assist with the planning and menu preparation
- May be required to bake, prepare desserts, or special diets
- Assist with preparatio