Cook

Accountability Objective:

The Dietary Cook facilitates the timely and accurate production of meal deliveries that meet general and individual dietary requirements. The Dietary Cook follows requirements provided by dietary services management and dieticians. The Dietary Cook adheres to all policies and regulations for safety, hygiene and home food preparation guidelines.

Background/Qualifications:

As per the stipulations in the Long Term Care Homes Act, 2007, 76 (1) a cook must have:

• REQUIRED : Chef training or culinary management diploma or culinary certificate

or

• Certificate of qualification as a Cook issued by the Director of Apprenticeship from a recognized Acooks@ program.
• Previous experience in quality cooking in a long term care setting. * Certificate still required.
• Must be able to communicate in English; both verbal & written documentation required.
• Has acceptable standard of behaviour and appearance, including good personal hygiene.

Key Responsibilities:

• Follows written job routines and duties as established by the Home.
• Ensure all menu items are prepared and served according to departmental policies and procedures.
• Cooks must be knowledgeable in all diet textures to ensure proper consistency for resident safety.
• Assure that the presentation of all menu items adhere to established standards.
• Prepare meals on menus and based on nutritional programs and individual plans.
• Ensure the quality of meals in regards to taste, presentation and dietary requirements established by the dietician.
• Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.
• Work at efficient and consistent pace.
• Ensure timely preparation of all meals.
• Ensure that each resident receives meals corresponding to their dietary requirements.
• Ensure that the correct quantities are prepared to meet daily needs.
• Utilize kitchen equipment during food preparation.
• Stay productive at all times and prepare for future needs as time allows.
• Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.
• Assure that all food and other departmental supplies are ordered and received in a timely manner so that adequate inventory levels are maintained to support volume or anticipated volume.
• Assist with the training of new employees.
• Responsible to record any changes to planned menus on applicable production sheets and communicate to all resident areas to ensure residents are aware of menu changes.
• Serve food in the proper portion size and at the proper temperature.
• Report any infraction in the food services department policies and procedures to your Departmental Manager.
• Understands and promotes dietary standards as regulated by the LTCHA, 2007 and all applicable regulations.
• Maintains care and safety of all equipment in the dietary department.
• Recognizes safety hazards and the importance of providing a safe environment.
• Perform other related duties as required.

Job Type: Part-time

Pay: From $22.87 per hour

Benefits:

• Life insurance

Flexible Language Requirement:

• French not required

Schedule:

• 8 hour shift
• Day shift
• Evening shift

Work Location: In person