Cook, CRESST

Detailed Overview

Reporting to the Manager, and under the direct supervision of the Care Leader, plans menus, estimates and orders supply requirements, prepares and cooks meals and snacks in accordance with client dietary needs and established Food Safe and Licensing standards. Responsibilities Prepares food items for meals and snacks by determining ingredients and quantities required, mixes ingredients, cooks food by a variety of methods and tests food items for palatability. Ensures proper and safe temperature control of food storage and food being cooked and served by checking fridge temperatures daily, storing as per Food Safe Guidelines and by checking cooked food temperature prior to serving. Plans and implements appropriate menus for clients by gathering information from client's chart, kardex, logbook, client, the client's family, other staff, regarding client's dietary needs/allergies/restrictions and following the Canada's Food Guide. Obtains approval for menus by consulting Registered Dietitian and Care Leader. Following cleaning procedures and checklists, cleans up kitchen and dining area by methods such as washing dishes, cleaning off tables and counters, removing garbage and material for recycling. Ensures that Licensing requirements are met by completing a monthly Food Safe Excellence Checklist and making necessary corrections and/or reports to Care Leader. Monitors clients' fluid and food intake by direct observation and records it on Meal Monitoring form. Monitors clients' safe consumption of food at meal time. Discusses clients' nutritional concerns with Care Leader and Registered Dietitian when necessary and reports nutritional concerns to Care Leader or the nurse. Determines food supply requirements by checking food supplies and estimating food requirements. Purchases food supplies by placing purchase orders with external suppliers and/or driving to approved local grocery supplier. Receives incoming supplies by checking invoices for accuracy and contacting suppliers regarding anomalies. Stores and rotates stock as required. Plans, schedules, cooks, serves meals in accordance with Licensing Act and Regulations. Evaluates meals being served to ensure established standards of quality and quantity are maintained by evaluating meals being served by soliciting client feedback and observing volume of consumption. Assists in the orientation of new employees to the kitchen area to ensure consistent services by methods such as explaining job expectations and kitchen procedures and routines. Performs other related duties as assigned. Qualifications Education and Experience Completion of Grade 12. One years' recent related work experience or an equivalent combination of education and work experience. Successful completion of Food Safe Level 1. Valid BC Driver's License and access to vehicle. Skills and Abilities Demonstrated ability to communicate effectively to the situation, both verbally and in writing in English. Demonstrated ability to operate related equipment. Demonstrated ability to maintain effective working relationships and get along well with staff, clients, other individuals and outside agencies. Demonstrated ability to prioritize and organize work, to effectively manage a heavy and demanding workload and to exercise sound judgement. Demonstrated ability to effectively manage changing workload under pressure, and during times of change. Demonstrated ability to work independently with minimal supervision, while seeking the appropriate level of consultation and approval from the Care Leader (Director of Care). Demonstrated ability to maintain confidentially in accordance with applicable regional policies and codes of ethics. Demonstrated ability to provide effective and efficient service while meeting Health Region policies, standards and protocol requirements. Effective interpersonal skills. Working knowledge of therapeutic diets.

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