Cook (Covid Vaccine Recommended, Not Required) - Cambridge, Canada - Saint Luke's Place

Saint Luke's Place

Verified Company

Cambridge, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Position Title
:
Cook (Covid vaccine NOT required)

Reports to
:
Food service and Nutrition Manager

Education, Experience and Qualifications:
-
Red Seal
-
Level I Certification (Junior Cook) per the Trades Qualification Act (or equivalent experience)
-
Food Service Worker Certificate
-
Safe Food Handling Certificate
-
Safe Food Handlers Certification or equivalent
-
Previous experience in long term care cooking, therapeutic diet, and familiarity with the use of kitchen equipment
-
Knowledge of Ontario Food Premises Regulations and Canada's Food Guide
-
Demonstrate knowledge of safe food handling practices
-
A cook must be well groomed and follow the Health Regulations. She/he must set a good example in personal appearance for the rest of the Dietary Staff with personal appearance we mean, appropriate uniform, hair covering and apron.

Major Responsibilities:

Budget

Operate within the approved dietary budget

Ministry of Health and Long-Term Care Facilities Standards

Comply where applicable
Follow department policies and procedures

Continuous Quality Improvement/ Education

Actively participate in Dietary Audits
When necessary, take appropriate actions based on audit findings
Participating in the Continuous Quality Improvement Program, Committees and Teams as necessary
Participate in orientation, training, and mandatory retraining in accordance with evidencebased practices and/or prevailing practices relevant to cooks responsibilities within the department and Home

Leadership

Ensuring policies and procedures are being adhered to
Notify the Foodservice and Nutrition Manager of any problems in the department
Ensure routine department operations are performed
As necessary, receiving food and supplies and notifying the Foodservice and Nutrition Manager or Environmental Services Manager for malfunctioning equipment within the department
Directing foodservice workers in basic food preparation and meal service procedures

Staffing

Replacement of absent foodservice personnel as per policies and procedures
Participate in orientation and training of new staff
Ensure foodservice workers follow Health & Safety program provisions

Collective Agreement

Be knowledgeable of the Collective Agreement and how it affects Foodservice Personnel
Abide by the terms of the Collective Agreement

Security

Adhere to the designated security systems (i.e. locking freezer/refrigerator, stock rooms, receiving door)
Have a good understanding in emergency procedures, record keeping, inventory control

Sanitation

Follow the Food Premises Regulations
Must be fully aware of areas of cleaning responsibilities

Purchasing

Make purchases from approved suppliers based on the master ordering schedule when authorized by the Foodservice and Nutrition Manager

Receiving and Storage

Check supplies and problems noted prior to signing invoices (i.e. product missing, product damaged)
Store food as soon as possible after receiving; frozen foods immediately
Ensure proper storage procedures are followed for leftovers
Ensure food is labelled and dated
That all foods must be 6" off all floors. That all foods stored must be covered
That no foods can be stored in canned containers. Rotate all food and supplies using the F.I.F.O System
First In First Out
That dirty foods should be stored on low shelves, e.g. a roast thawing in the fridge

Meal Production

Produce quality requirements based on specific meal count
Ensure advance preparation is completed based on menu needs
Follow approved shift routine
Of recipe cards, standardized recipes and able to communicate with other cooks
Production sheets
Follow guidelines and demonstrate knowledge and understanding of regular, therapeutic, and textured modified diets and proper preparation of these diets
Making changes without changing the composition. Implementing menu changes when authorized by the Foodservice and Nutrition Manager and/or Registered Dietitian
Portion size and control
Proper maintenance of all foods served. Ensuring quality and quantity
Proper presentation of all meals going to the floors and dining room. Ensuring all meals are served attractively and garnished appropriately to enhance the daily lives of the residents
Importance of serving all meals on agreed time, at appropriate temperatures
Supporting resident's choices and preferences

Equipment

Should understand all kitchen equipment and report any malfunctions to the Foodservice and Nutrition Manager or Environmental Services Manager
Notify the Foodservice and Nutrition Manager of equipment needs
Ensure proper care, use and maintenance of equipment

Physical Demands