Cook

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Qualifications:

1. Experience in quantity food preparation.

2. Familiar with Canada's Food Guide to Healthy Eating

3. Ability to understand oral and written directions.

4. Ability to lift heavy objects, and stand and walk short distances throughout the day and to tolerate heat from kitchen area.

5. Possess Safe Food Handling Course

Physical Demands:

1. Standing for long periods of time at oven and food preparation tables – for up to 10hrs/day

2. Walking short distances and manoeuvring in tight spaces within kitchen environment

3. Pulling/pushing/lifting dishracks, food carts, bulk food items, etc, up to 50lbs

4. 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

5. Ability to complete repetitive arm motions for periods of up to 1hr while peeling, chopping, and preparing food items

6. Working in warm temperatures and over fuel fired appliances for long periods of time

7. Some memory work required when dealing with special dietary restrictions

8. Dexterity required to open caps, pull spray triggers, open condiment packages, etc

Job Description:

1. To prepare and serve nutritious meals for residents in a safe and attractive manner.

2. To work within a set budget, limit waste and adhere to residence policies and procedures.

3. Be knowledgeable of and practice residence's fire and safety programs.

4. Sample the food prior to each meal to determine palatability.

5. Monitor the quality of food supplies received and the proper operation of kitchen equipment. Alert Food Service Manager to problems and make recommendations concerning corrective actions.

6. Maintain required records in the absence of the Kitchen Manager, eg. menu changes, purchase orders, delivery receipts, temperature checks.

7. Responsible for the clear and correct labelling of excess food.

8. Supervise and direct Servers during basic food preparation and meal service.

9. Adhere to established policies and procedures.

10. Perform duties as outlined and any other related duties that may be assigned from time to time.

11. Check and record food temperatures daily on a rotational basis for meal times as per Health Promotion Act:

i. Hot food to be served at a minimum temperature of 140°F or 60 °C.

ii. Cold food to be served at 40°F or 4°C

Job Types: Full-time, Permanent

Pay: From $20.00 per hour

Experience:

• cook: 1 year (preferred)

Work Location: In person