Cook - Halifax, Canada - The Salvation Army

The Salvation Army

Verified Company

Halifax, Canada

3 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

The Cook prepares and serves nutritious meals as outlined on menus in accordance with applicable food service and safety regulations.

KEY RESPONSIBILITIES:

FOOD PREPARATION:

Prepares and serves nutritious meals to guests following Canada's Food Guide and the Dieticianapproved menu.
Ensures Food-Safe practices are always followed in food preparation and service.
May use a wide range of cookery methods to produce a range of menu items, including boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill and shallow fry.
In collaboration with Head Cook, ensures inventory is rotated every three days.
Checks and records the temperature of food items and takes into consideration the amount of time they have been in the danger zone.
Ensures items stored in the refrigerator and freezers are labelled, dated, covered properly and placed on the appropriate shelf.
Takes the temperature of prepared foods before service and records the same.
Decides on the appropriate, creative, and efficient use of food to minimize wastage.
Prepares and sequences the timing of food and preparation of tasks.
Ensures menu deviations are recorded on the substitution chart provided.
May assist with recording monthly and quarterly statistics for meal numbers and volunteer hours, ensuring volunteers keep time sheets up to date.
Participates in scheduled jobrelated training as required.

- and all cooking equipment.

HEALTH & SAFETY

May clean all food preparation devices ensuring they are maintained to a high standard of cleanliness using the appropriate cleaning products.
Completes daily temperature audits for fridge and freezer and record at the beginning and end of shift on the daily audit form.
Reports any problems and work in concert with the Community Ministries Supervisor.
Ensures that proper safety precautions and hygiene standards are followed, including Universal Precautions.
Ensures the kitchen, food storage, and fridge/freezer are kept clean and organized at all times.
Ensures high sanitation and cleanliness standards are maintained throughout the kitchen, dining room and food storage areas, including removing kitchen & dining room waste.
May be required to wear a full and clean uniform when provided, along with hair precautions, when on duty.
May be required to ensure that the building is secure and that safety standards are always met or exceeded.
Ensures proper lifting, twisting & reaching techniques are used during job performance.
Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen, foodbank, dining room and food storage areas, including removing kitchen & dining room waste.
Demonstrates a high standard of personal hygiene.
Participates in monthly workplace inspections.

COMMUNICATION

Communicates clearly with other staff members and/or volunteers regarding food service & food safety in a positive and encouraging manner as they assist in providing service to guests.
Maintains product, service and market knowledge.
Always treats guests and other staff with respect and dignity.
May provide inscope supervision and advice to fellow workers, students and/or volunteers, especially in Head Cook's abcence.
Perform other positionrelated duties as required.

CRITICAL RELATIONSHIP MANAGEMENT

Governance Boards and Councils:
None

Internal:

Executive Director, Community Ministries Supervisor, Head Cook, Community Ministries Worker, Shelter Support Workers, Guests, Volunteers, and Community.
Communicates all relevant food service operation information to the Community Ministry Supervisor, Community Ministries Worker and, if necessary, the Executive Director.

External:

Provides visibility for The Salvation Army by maintaining positive relations within the community through public Community Network Committees.
Recruitment of volunteers as needed

MANAGERIAL/TECHNICAL LEADERSHIP RESPONSIBILITY:

FINANCIAL AND MATERIALS MANAGEMENT:

Minor material responsibility (proper storage and use of food and equipment).
The Incumbent is involved in minor financial responsibility regularly, or on a relief basis and is responsible for the wise use of their department resources.
They may be authorized to spend, disburse, or collect small amounts of cash.
The Incumbent has very little input into the annual budget.

WORKING CONDITIONS:

The Incumbent's work environment is typically in a kitchen, dining, and storage areas.