- Cook 1 designation.
- Experience in quantity food preparation.
- Familiar with Canada's Food Guide to Healthy Eating and therapeutic diets.
- Ability to direct and supervise others.
- Ability to understand oral and written directions.
- Ability to lift heavy objects, and stand and walk short distances throughout the day and to tolerate heat from kitchen area.
- Must be free of communicable diseases.
- Familiar with Hazardous Analysis Critical Control Point (HACCP), Workplace Hazardous Material Information System (WHMIS), Occupational Health and Safety, and Sanitation Code.
- Standing for long periods of time at oven and food preparation tables – for up to 10hrs/day
- Walking short distances and manoeuvring in tight spaces within kitchen environment
- Pulling/pushing/lifting dishracks, food carts, bulk food items, etc, up to 50lbs
- 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
- Ability to complete repetitive arm motions for periods of up to 1hr while peeling, chopping, and preparing food items
- Working in warm temperatures and over fuel fired appliances for long periods of time
- Some memory work required when dealing with special dietary restrictions
- Dexterity required to open caps, pull spray triggers, open condiment packages, etc
- To prepare and serve nutritious meals for residents in a safe and attractive manner.
- To 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.
- 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.
- Sample the food prior to each meal to determine palatability.
- 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.
- 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.
- Maintain required records in the absence of the Food Service Manager, eg. menu changes, purchase orders, delivery receipts, temperature checks.
- Responsible for the clear and correct labelling of excess food.
- Supervise and direct Dietary Aides during basic food preparation and meal service.
- Adhere to established policies and procedures.
- Perform duties as outlined and any other related duties that may be assigned from time to time.
- 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
Hours of Kitchen operation are 7 am - 7 pm, shifts will be sceduled during these hours. Monday - Sunday