Cook l

Under the direction of the Manager – Nutrition & Food Services, Site Coordinator or Supervisor - Nutrition & Food Services, Manager - Support Services or Designate, the Cook l is responsible for directing and performing the daily preparation, cooking and service of safe, high quality nutritious meals to clients (patients, residents, staff and visitors) of the facility, following established standards, departmental/regional policies and procedures and, government regulations and legislation.

The incumbent exercises the appropriate level of initiative and independent judgment in determining work priorities, work methods to be employed and action to be taken on unusual matters. The position functions in a manner that is consistent with the mission, vision and values; and the policies of Southern Health-Santé Sud.

Qualifications

Grade 12 Education or equivalent Certificate in an accredited Cook Training Program Current Food Handler Training Certificate Level 1 or equivalent Food Sanitation course Proficiency in Microsoft Office applications and Outlook/Email Knowledge of therapeutic and modified food textures Knowledge of sanitary food handling principles and procedures Minimum one (1) year full time health care food service experience or institutional cooking experience Other suitable combinations of education and experience may be considered Demonstrated ability to work efficiently Demonstrated ability for attention to detail Demonstrated ability to maintain an organized work environment Demonstrated ability to work independently and as part of a team Demonstrated ability to communicate effectively with staff, health care professionals and co-workers, etc. Demonstrated ability to maintain a positive working relationship with all staff, residents, patients and clients Demonstrated ability to follow verbal and written directions Demonstrated ability to handle chemicals and cleaning supplies as per defined procedures Demonstrated ability to problem solve within the responsibilities of the position Demonstrated competency in cash management Demonstrated ability to promote safety by practicing principles of body mechanics, electrical, chemical safety Workplace Hazardous Materials Information System (WHMIS), thermal safety and accident prevention Demonstrated ability to lift items up to 1-5 kg (2.2-11 lbs) constantly, 6-11kg (13.2 – 24 lbs) occasionally and 23 kg (50 lbs) seldomly Given the cultural diversity of our region, the ability to respect and promote a culturally diverse population is required Demonstrated ability to meet the physical and mental demands of the job Demonstrated ability to respect confidentiality including paper, electronic formats and other mediums Good work and attendance record

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