POSITION TITLE: Cook
STATUS: Full Time Permanent
DIVISION: Residential Rehabilitation Centre, 70 Memory Lane, Lower Sackville

NATURE AND SCOPE

The Cook is responsible for working closely with the Dietician and Kitchen Supervisor to ensure food is prepared according to dietary standards, menu plans and individualized specialized dietary needs to ensure quality food is prepared and served in a safe and healthy working environment. The Cook is responsible for managing the overall functions and operations of the kitchen and dietary aides during their assigned shift.

RESPONSIBILITIES

• Prepare and cook complete meals or individual dishes and foods
• Prepare and cook special meals for residents as instructed by dietitian or kitchen supervisor
• Maintains a high level of kitchen sanitation and personal hygiene when performing work functions
• Assist with putting food deliveries away and overall organization of fridge/pantries
• Completes food preparation for following day as time permits
• Remains current on food safety and education as it relates to the position
• Assist and oversee dietary aides including providing clear direction, role modeling and assisting with dietary aide tasks as required
• Oversee kitchen operations during assigned shift
• Maintain inventory and records of food, supplies and equipment
• Cleans kitchen and work area including emptying/reloading dishwasher
• May assist in menu planning, provide input on size of food portions, estimate food requirements and costs, and monitor and order supplies
• Other related duties inclusive to that of the position of Cook or Dietary Aide as required

REQUIREMENTS

Education: Grade 12 or equivalent is mandatory.

Food Handlers certification required.
Experience in Food Service preferred.
Able to take oral instruction and act on it.
Ability to work co-operatively with others.

Experience: Minimum of one-year previous experience as a cook is required at a licensed establishment

Special Skills: Mature and responsible individual required. Ability to supervise and work cooperatively with others. Must possess effective communication skills and problem-solving abilities.

PHYSICAL/MENTAL/VISUAL DEMANDS:

Physical: Must be able to stand for prolonged periods of time.

General potential for hazards related to use of kitchen equipment and hot utensils
Possible exposure to Infectious Disease
Knowledge of all food service equipment

Mental: Fast paced environment requiring multi-tasking

Must respond well under pressure

Visual: Average demand.

OTHER:

Some shifts to begin at 6am thus having own transportation is required

Every second weekend working, is required

Full benefits and pension plan available

SALARY:

The position is part of the CUPE collective bargaining unit and will have a regular hourly rate of $24.60