Cook - North Bay, Canada - Marina Point Village

Description

Food Services is committed to providing a clean, safe and upscale dining environment where our residents, tenants, family, friends, volunteers and employees can enjoy "Leisure for Life".

We deliver our mission through continuous quality improvement, infection prevention and control, staff training, safety procedures, risk management, individualized service, proper budgeting and cost control.

standards to provide quality service and a comfortable environment where residents, tenants, family and friends can enjoy nutritious home-style meals.

• Previous and relevant Cook experience required. Experience in a Retirement Home is considered an asset.
• Postsecondary diploma in food & nutrition management or postsecondary degree in food & nutrition is considered an asset.
• Chef training, culinary management certificate or certificate of qualification as a Cook is considered an asset.
• Familiarity with HACCP, WHMIS, Occupational Health and Safety and Sanitation Code.
• Excellent understanding of kitchen cookware and appliances.
• Excellent teamwork and effective communication skills.
• Strong organizational and timemanagement skills.
• Capable of working efficiently in a fastpaced environment.
• Ability to work well under pressure.
• High interpersonal and customer service skills.
• Willingness and ability to learn.
• Ability to lift heavy objects up to 50lbs, stand for long periods of time and walk short distances throughout the day, ability to tolerate heat in kitchen area.
• Free from communicable diseases.
• Food Handlers Certificate and Smart Serve Certificate required.
• Criminal record check with vulnerable sector screening and 2 Step TB test is required.

• Standing for long periods of time at oven and food preparation tables for up to 10hrs/day
• Walking short distances and manoeuvring in tight spaces within kitchen environment
• Pulling/pushing/lifting dishracks, food carts, bulk food items, etc, up to 50lbs
• Reaching and lifting food items and kitchen tools from and to upper shelving up to 10lbs at times with use of an 18inch to 3ft stepping ladder.
• Ability to lift heavy objects up to 50lbs.
• Ability to complete repetitive arm motions for periods of up to 1hr while peeling, chopping, and preparing food items.
• Working in warm temperatures and over fuel fired appliances for long periods of time
• Some memory work required when dealing with special dietary restrictions
• Dexterity required to open caps, pull spray triggers, open condiment packages, etc.
• There is much repetition in the tasks, must be able to organize time so to vary duties limiting repetitive movements.

• Make the dining experience of each resident an enjoyable one.
• Make the working environment for your coworkers an enjoyable one.
• Complete and submit food purchasing orders when requested.
• Maintain safe work practices.
• Check menu for the days meals to prepare and serve nutritious meals to residents in a safe and attractive manner.
• Efficiently prepare all meals, baking for continental breakfast and desserts as per menu specification, while keeping in mind all special diet needs of residents and working with a set budget, limiting waste and adhering to facility policies and procedures.
• Review regular and therapeutic menus. Set up equipment and supplies for daily food production. Prepare food following standardized recipes. Ensure meals are served on time, at appropriate temperatures above 60 degree Celsius or below 4 degrees Celsius and record on temperature log sheet.
• Check the special diets book and communication book for any new or revised special diets as per doctor's orders.
• Assume responsibility for _
  routine_ departmental operations in absence of the Manager of Food Services including: menu changes as necessary (ensuring that these changes follow departmental procedures), staff replacements, receive food and supplies, place service calls for malfunctioning equipment and follow departmental procedures.
• Monitor the quality of food supplies received and the proper operation of kitchen equipment. Alert the Manager of Food Services/Administrator to problems and make recommendations concerning corrective actions.
• Maintain required records in the absence of the Manager of Food Services ex. Menu changes, purchase orders, delivery receipts, temperature checks.
• Clearly and correctly date, label and store excess food properly and clean the fridge when necessary.
• Supervise, guide and direct Dietary Aids as to the duties that pertain to each day as well as basic food preparation and meal service.
• Observe and record all deficiencies in the maintenance logbook.
• Have a full understanding of and practice Infection Prevention and Control policies.
• Be knowledgeable of and practice the facility's fire and safe