Cook Level 1

**Position Overview**
Cook reports to the Culinary Services Manager and is expected to demonstrate commitment to
resident safety by providing high-quality care in accordance with the organization's vision and
mission.

**Qualifications**
- Current certificate in food handling training from a local board of health or an agency of the

board of health or has recently successfully completed an equivalent food handler training
program, or training can be provided,
- Culinary designation/diploma an asset or equivalent designation,
- Previous employment in a health care/hospitality setting an asset,
- Familiar with weights and measurements, recipe conversion and portion control,
- Familiar with Ontario Food Premises Regulation and Canada’s Food Guide to Healthy Eating

and therapeutic diets,
- Familiar with Hazardous Analysis Critical Control Point (HACCP), Workplace Hazardous

Material Information System (WHMIS), Occupational Health and Safety, and Sanitation Code.
- Mentally and physically able to perform duties as assigned,
- Organizational and time-management skills,
- Individual and teamwork skills,
- Demonstrated understanding of/empathy for the needs of seniors,
- Must be free of communicable diseases,
- Ability to effectively communicate both orally and in writing,
- Clear vulnerable sector screening (w/ in last 6 months), recent TB test results (w/ in last 6

months) or Chest X-ray (w/ in last 1 yr), and two supervisory references required.

**Responsibilities**
- Preparation of high-quality, nutritious meals according to the menu plan and the requirements of

the RHA,
- 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,
- Work within a set budget, limit waste and adhere to residence policies and procedures,
- Be knowledgeable of and practice residence's fire and safety programs,
- Sample the food prior to each meal to determine palatability,
- Supervise and direct Dietary Aides during basic food preparation and meal service,
- Check and record food temperatures daily on a rotational basis for meal times as per Health

Promotion Act:

- Hot food to be served at a minimum temperature of 140°F or 60 °C.
- Cold food to be served at 40°F or 4°C
- Plate all meals and ensures Resident food preferences are respected,
- Ensure that meals are an experience rather than a task,
- Keep the kitchen area and equipment clean,
- Maintain a safe working environment,
- Responsible for the clear and correct labelling of excess food,
- Assist in the FIFO process of food and supply products,
- Work collaboratively with all Food Services and other departments associates,
- Assume responsibility for routine departmental operations in the absence of the Food Services

Manager,
- Maintain required records in the absence of the Culinary Services Manager, e.g., menu

changes, purchase orders, delivery receipts, temperature checks,
- 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,
- Partner 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,
- Practice 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,
- Report all accidents/incidents immediately,
- Report all unsafe and hazardous conditions/equipment immediately,
- Comply with all infection control techniques, placement of biohazard containers and removal

techniques, procedures and policies,
- Participates in Fire Safety and Mock Disaster procedures,
- Any and all other tasks as assigned

**Physical Demands**
A physical demands analysis is required by an employer to determine whether an employee has
the medical ability, critical strength, and mobility to safely work in a specific job. It provides the
information to compare the abilities of an employee with what is required to safely perform the
tasks of the position. Please refer to the Health and Safety Manual for position specific physical
demands analysis.

**Education**: Preferred
- Post Secondary Diploma or better in Food Service Worker

**Licenses & Certifications**: Required
- Food Handler's Cert

**Skills**: Preferred
- Ability to Work Collaboratively
- Free of Communicable Diseases
- Written Communication
- Verbal Communication
- Demonstrate Empathy for the Needs of Seniors
- Knowledge of HACCP
- Experience in a Healthcare Setting
- Ability to Work Independently
- Mental and Physical Ability
- Organizational Skills
- Recipe Conversion & Portion Control
- Knowledge of Ontario Food Premises Re