- Prepares food for meal service (dining room and tray service as may be appropriate)
- Makes appropriate menu changes according to available food supplies & inventory.
- Prepares meals according to the menu requirements.
- Prepares, cooks, and bakes food for residents in a safe manner according to approved standard recipes and production sheets, producing specified quantities of meat, fish, soup, vegetables and desserts for consumption as per menu schedules. Also prepares cold meats, sandwiches, griddle cakes, cooked cereals, beverages and snacks.
- Utilizes leftovers in a safe and sanitary manner in production to avoid food waste.
- Prepares food for modified consistency and therapeutic diets.
- Carves portions of meats, fish, and fowl for individual servings and prepares food for the serving units. Portions servings according to menu combinations and/or special requests for residents.
- Cleans and Sanitize
- Establishes and maintains food safety, food quality, and employee safety standards by governing Regulations, HACCP, Employer Policy
- Cleans sanitizes and maintains kitchen equipment and work areas used in preparing and delivering food in accordance with health standards and regulatory requirements.
- Performs ware washing, including pots and pans.
- Communicates Information Effectively
- Reports equipment and maintenance problems promptly.
- Communicates effectively with other departments, co-workers, and residents.
- Assists in the training of new employees.
- Performs Other Related Duties as Assigned or as Required
- Receives, unpacks, and stores food orders.
- Ensures proper rotation of stock.
- Monitors and records inventory and stock levels and performs regular ordering.
- cooking in a senior home or health care facility: 1 year (preferred)
- cooking: 2 years (preferred)
- Food Sanitation & Hygiene certificate, issued by Alberta Health and Wellness required
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Description
Expected hours: Part-time, 62 hours over two weeks, must be available to work every second weekend.
JOB SUMMARY
Under the direct supervision of the Certified Cook, the Cook performs a full range of cooking duties requiring judgment and independence for the safe and efficient use of quantity and quality control techniques, following established procedures and standards, and following standardized recipe production sheets and master menus. Continually maintains a high standard of sanitation in preparing and handling food, in accordance with the principles contained in Hazard Analysis Critical Control Points (HACCP). Coordinates the production of meals, applies nutrition requirements following menu plans, the Dietitian's recommendations, and the Canada Food Guide. Provides service to customers from diverse cultures with specialized cuisine requirements; communicates information; receives, distributes, and stores foodstuffs and other goods, and performs other related duties as may be required or assigned from time-to-time.
KEY RESPONSIBILITIES
Experience:
Licence/Certification:
