Cook - Casual

Position: Cook Casual/Part Time No Line Reporting to the Food Services Manager, the cook follows established policies, procedures and standards, prepares and serves food for the residents, including the more complex meal preparation for the facility (dinner, sauces, desserts etc.), cleans production area and equipment. RESPONSIBILITIES:

• Reviews regular and therapeutic menus and sets up equipment and supplies for food preparation. Prepares food and nourishments including evening meal following standardized recipes and production sheets. Provides for prescribed diets, including variations in texture. Ensures meals are served on time, at appropriate temperatures and in portion controlled quantities.
• In the absence of the Food Services Manager, decides on menu changes as necessary and ensures that changes are recorded following department procedures.
• Monitors quality and quantity of food supplies ordered, proper operation of kitchen equipment and alerts Manager of problems. Recommends corrective action.
• Directs Dietary Aides in basic food preparation procedures and in serving activities at meal times; 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 such as menu changes, delivery receipts, temperature checks; cooperates with other departments to meet resident needs.

QUALIFICATIONS:
Must have experience with large quantity institutional, health care, restaurant or hospitality.
Preferred Qualifications:

• Chef training or culinary management certificate or diploma granted by a college established under the Ontario Colleges of Applied Arts and Technology Act, 2002, or
• granted by a registered private career college, for successfully completing a program approved by the Superintendent of private career colleges under the Private Career Colleges Act, 2005;•
• Certificate of qualification in the trade of Cook or Institutional Cook, issued by an authority meeting the requirements of the OLTCH 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)
• Must possess a Safe Food Handling Certificate provided by the Thunder Bay District Health Unit
• Must possess (within the past 3 months)or be able to obtain a clean Vulnerable Sector Criminal Record Check
• Ability to work safely, following established safety practices and procedures
• Ability to read and write English, and understand moderately complex verbal and written instructions in English
• Proven ability to provide direction and lead others within a busy environment.
• Must be available to work days, evenings, weekends and holidays