Food Service- Cook

Duties and Responsibilities

Reviewing menus, preparing food following standardized recipes and production sheets.
In the absence of the Food Services Manager assists with their responsibilities.
Monitor quality and quantity of food supplies and recommend corrective action when need be regarding quality.
Coaches Dietary Aides in basic food preparation procedures and in serving activities; assumes responsibility for routine departmental operations in the absence of the Food Services Manager, including staff replacements and service calls for malfunctioning equipment.
Maintains all required records and cooperates with other departments to meet resident needs.

Qualifications
Must meet one of the three (3) following qualification scenarios:

Chef training or culinary management certificate/diploma from a program that meets the requirements of the Ontario Long Term Care Act; or
Certificate of qualification as a Cook issued by an authority meeting the requirements of the Ontario Long Term Care Act, or
Post-secondary diploma in food and nutrition management or a post-secondary degree in food and nutrition

Additional qualifications include:

Red Seal Cook Trade Certification preferred.
Experience in institutional large quantity cooking preferred.
Excellent communication skills, written and verbal.
Proven ability to provide direction and lead others within a busy environment.
Must provide a current Safe Food Handling Certificate issued by the TBDHU.
Must possess/able to obtain a current Vulnerable Sector Criminal Record Check.