Monday, May 6th, 2019
The Cook prepares the food for each meal as outlined on the menu. Any changes require the approval of the Food Services Manager or delegate. The Cook also prepares food for catering functions as needed. This individual is responsible for ensuring that the food is prepared in a proper and safe manner and presented to the residents in a palatable and appetizing appearance.
- Preparation of meals according to the posted menu and standardized recipes, ensuring that the high standards are executed and respected at all times.
- Facilitates the service of food, ensuring client food preferences are respected and quality presentation is maintained.
- Ensures that all food service department functions are performed in a clean, sanitary manner according to policies. Works in accordance with all regulatory compliance agencies: Ontario Retirement Homes Act 2010 O. Reg 166/11, Ontario Residential Communities Association, Occupational Health and Safety Act and any other legislated regulations/ standards
- Assists the Food Service Manager in control of food costs, waste, and ordering.
- Receives all food and supplies and checks delivery slips prior to signing, note and reports problems to Food Services Manager.
- Ensures food is safely stored, properly labeled and dated after receiving to avoid spoilage and facilitate proper rotation.
- Ensures compliance with all public health regulations and standards.
- Recommends and institutes change in technique or procedure for more efficient operation.
- Provides a consistent performance in food services as necessary supporting the resident meal service and are delegated even without the presence of the Food Services Manager.
- Assists Food Service Manager in the orientation and training of new dietary personnel.
- Inspects for food supplies and determines what quantities of food should be reordered and communicates this to Food Service Manager.
- Attends in-service to better understand the dietary needs of the clients.
- Attends staff meetings as required to be aware of changes in the Residence.
- Is aware of the Resident Bill of Rights and endeavours to respect and promote it.
- Takes into account suggestions from culinary committee.
- Ensures residents’ dietary restrictions are met.
- Assists/directs FSW’s as needed.
- Prepares food items for both internal and external catering functions as required.
- Participates in ongoing food service-specific education and accreditation education components to retain skill base.
- Performs other duties and functions as required.
- Participates actively in the Residence-wide interdisciplinary VIP Quality and Infection Control Programs.
QUALIFICATIONS AND COMPETENCY CRITERIA
- Minimum Cook papers from a recognized college, Grade 12 or equivalent; Certified Red Seal Chef preferred.
- Must have a current certificate in food handling from local public health unit or other recently completed food handling training equivalent to local public health program.
- Must have experience in quantity food preparation and kitchen equipment.
- Must have 3 years experience in related food service industry.
- Must have empathy for, and an understanding of the needs of our customers and their guests.
- Must have the ability to follow oral and written directions, as well as arithmetic calculations.
- Must successfully complete an authorized Screening for Vulnerable Persons and a successful Criminal Reference Check and disclose any convictions, charges restraining orders, probation orders and or warrants during the course of your employment that affect in any way your clear Criminal Reference Check and/or Vulnerable Persons Screening
The Cook reports directly to the Food Services Manager.
- Must be able to concentrate in an environment that provides constant interruption and change.
- Strength requirements:
- Lifting – up to 50-60 lbs. for food storage or preparation duties
- Pushing / pulling up to 45 lbs.
- Mobility and Posture requirements:
- Standing and walking is required during all preparatory tasks
- Full cervical and lumbar functional range of motion occurs throughout workday.
- Constant forward reaching to various distances occurs throughout the workday.
- Constant functional bilateral wrist range of motion is required.
- The elbow is pronated for the majority of tasks
- Several types of gripping actions using both hands are utilized throughout the workday on a frequent to constant basis
Refer to Physical Demands Analysis document completed for specific site.
RESPONSIBILITIES TO HEALTH AND SAFETY
- Is aware of employees’ responsibilities and follows all health and safety policies and procedures as set out in departmental manuals.
- Works safely to reduce the risk of injury to self, co-workers and residents.
- Is alert to and promptly reports all actual or potentially hazardous situations to immediate supervisor. Does not operate or use faulty equipment.
- Wears personal protective equipment (or clothing) as required by task, M.S.D.S. or facility policy.
- Promptly reports personal injury to supervisor and seeks first aid as needed.
- Participates in fire safety demonstrations and fire drills, and knows the Residence fire and disaster plan.
- Does not use a ladder in any circumstance. If required to use a ladder in job routine, formal Ladder Safety Training must be completed for the employee with the Environmental Services Manager.