Cook - Nutrition Food Services-St Paul's Hospital

Within the context of a patient/resident/client and family centered model of care and, in accordance with the Mission, Vision and Values, and strategic directions of Providence Health Care (PHC), the person promotes a safe, respectful, and civil working environment for patients, residents, families, visitors and staff.
Under the general supervision and direction of the Manager, Food Services or designate, the Cook I utilizes a variety of cooking methods such as frying, roasting, grilling, steaming, poaching, baking and boiling, prepares items by following established menus, recipes and production requirements for such food products and diet items such as soups, sauces, meats, fish, poultry, desserts. Prepares, portions and services food items for patients, residents, clients, cafeteria, and catering as required. Carries out responsibilities in accordance with safety standards/practices and health and safety requirements.

Education
Graduation from a recognized 12-month program in cooking or an equivalent combination of education, training and experience. Food Safe Certificate Level 1. Skills and Abilities
Ability to communicate effectively both verbally and in writing.
Ability to deal with others effectively.
Physical ability to carry out the duties of the position.
Ability to organize work.
Ability to operate related equipment.

Prepares assigned food items by following established menus, recipes and quantity quotas, determining ingredients and quantities required and assembling ingredients and equipment required for cooking.
Following established cooking schedules, ensures optimum freshness, minimizes holding times and meets established resident/staff meal periods.
Cooks and seasons assigned food and therapeutic/texture modified diet items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, baking and bulk rethermalization.
Tests food items for palatability and temperature and adjusts accordingly to ensure the food items meet establish departmental standards.
Performs duties in accordance with all sanitation and safety requirements (e.g., HACCP and WHMIS). Reports injuries and safety hazards to Manager or designate immediately.
Carves food items such as meat and poultry and controls portioning of food items to ensure recipe yield meets assigned quantity quotas as per production sheets.
Operates related equipment such as mixers, toasters, garburator, and gas range and ovens.
Maintains established food rotations in storage in order to minimize spoilage and waste. Retrieves and returns items to fridge.
Replenishes supplies as required.
Cleans items such as dishes, pots, pans, and utensils by methods such as washing and scrubbing; loading, unloading, and operating the dishwasher.
Keeps equipment and cooking areas clean such as stoves, tables and countertops.
Assigns tasks to designated Dietary Aides.
Performs other related duties as assigned.