Cook (Part-time) - Victoria Manor Ltc - Lindsay, Canada - City of Kawartha Lakes

City of Kawartha Lakes

Verified Company

Lindsay, Canada

3 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Part time

Description

JOB SUMMARY:

The Cook is responsible for all aspects of food production for the Community and in accordance with infection control, quality management, legislative requirements and the organizations standards.

As a valued member of the team, the Cook demonstrates a commitment to resident safety by providing quality care in accordance with the organization's vision and mission.

RESPONSIBILITIES:

Preparing food in accordance with the regular and therapeutic menu.
Preparing meals and snacks according to production sheets, recipes and other menu document as provided.
Assisting with meal service following the appropriate dietary reference tools.
Performing dining room rounds at meal times to ensure resident meal satisfaction.
Converting recipes to different quantities as required.
Cleaning and operating all kitchen equipment in accordance with manufacturer's instructions.
Communicating and reporting any concerns regarding operation and malfunction of equipment to immediate supervisor.
Receiving food and supply orders. Monitoring quality of food and supplies received and advising Dietary Manager of problems.
Reporting food, supply, and equipment needs to the Dietary Manager.
Counting physical food inventory at month end.
Maintaining work area(s) in a safe, clean and sanitary state.
Working in accordance with safe food handling practicesand HACCP protocols.
Managing mealtime activities in the absence of the Dietary Aide.
Supporting and participating in quality initiatives by providing input and suggestions for improvement, reporting feedback to immediate supervisor.
Maintaining quality control of menu products.
Collecting food samples.
Assisting in catering to special functions.
Labelling and dating all food items, monitoring and discarding as per policy.
Completing all necessary documentation as assigned (food, fridge, freezer, dish machine, holding cabinet temperatures, equipment startup checklists, etc.) and initiating corrective actionas required.
Supporting the cleaning requirements and cleaning routines of the dietary services and documenting accordingly.
Communicating and consulting with the Dietary Manager regarding any menu substitutions if necessary, and recording and reporting appropriately.
Following all Policies and Procedures of the Care Community as required.
Ensuring that all equipment is or will be shut off and all storage areas are or will be locked when leaving the kitchen.
Assisting in orientation and training of new dietary team members.
Assisting in the Care Community's quality and risk management/quality improvement program for dietary services.
Providing oversight of the kitchen on weekends and in the absence of the Dietary Manager for the respective shift. Providing direction to dietary team members.
Attending department and facility team member meetings, inservices and other required training sessions.
Performing audits as required.
Performing other related duties as assigned within the Food Service Department.
Communicating and cooperating with residents and their families.
Understanding and interpreting MOHLTC legislation, regulation and process.
Knowledgeable of the Residents' Bill of Rights.
Working in accordance with the organization's Health and Safety Policies and Procedures and in compliance with the Occupational Health and Safety Act.
Performing other duties as required.

QUALIFICATIONS:

At least 1 year experience as a cook in the Food Service Industry.
Experience in large quantity food preparation and cooking in health or long term care is preferred.
Must maintain up to date certification in the Food Safety Awareness Program offered by Public Health.
Red Seal Designation preferred.
Must be knowledgeable with respect to the nutritional and other appropriate needs of geriatric residents.
Must have working knowledge of special and therapeutic diets.
Able to cook a variety of foods in large quantities and plan work.
Must demonstrate a creative flair for menu planning, food preparation and presentation.
Ableto operate industrial kitchen equipment.
Must have leadership ability and be able to direct the dietary department in the absence of the Dietary Manager.
Must be knowledgeable of the Ontario Food Premises Regulation, Food Safety Code of Practice and Canada's Food Guide to Healthy Eating.
Effective verbal and written English communication skills required.

EDUCATION:

Primary Qualifications:

a) Chef training or culinary management diploma from a program that meets the standard established by the Ministry of Training, Colleges, and Universities, or

b) A diploma or certificate granted in another jurisdiction and a set of skills that, in the reasonable opinion of the Home is equivalent to those that the Home would expect of a person who has s diploma or certificate as set out in A above; or

c) A certificate of qualification as a Cook (Red Seal) issued by the