Food Service- Cook

Duties and Responsibilities

• Reviewing menus, preparing food following standardized recipes and production sheets.
• In the absence of the Food Services Manager assists with their responsibilities.
• Monitor quality and quantity of food supplies and recommend corrective action when need be regarding quality.
• Coaches Dietary Aides in basic food preparation procedures and in serving activities; assumes responsibility for routine departmental operations in the absence of the Food Services Manager, including staff replacements and service calls for malfunctioning equipment.
• Maintains all required records and cooperates with other departments to meet resident needs.

Qualifications

Must meet one of the three (3) following qualification scenarios:

•  Chef training or culinary management certificate/diploma from a program that meets the requirements of the Ontario Long Term Care Act; or
•  Certificate of qualification as a Cook issued by an authority meeting the requirements of the Ontario Long Term Care Act, or
•  Post-secondary diploma in food and nutrition management or a post-secondary degree in food and nutrition

Additional qualifications include:

• Red Seal Cook Trade Certification preferred.
• Experience in institutional large quantity cooking preferred.
• Excellent communication skills, written and verbal.
• Proven ability to provide direction and lead others within a busy environment.
• Must provide a current Safe Food Handling Certificate issued by the TBDHU.
• Must possess/able to obtain a current Vulnerable Sector Criminal Record Check.