Job Title: Cook

Department: Dietary

Responsible To: Director of Dietary Services

The Cook is responsible for preparing meals that meet general dietary standards and individual nutritional needs. This role involves food preparation, baking, maintaining sanitation standards, and assisting in the supervision of kitchen operations. The Cook serves as a backup to the Head Chef as needed and adheres to all food safety and dietary guidelines set by the organization and regulatory bodies

Duties and Responsibilities:

• Ensure all menu items are prepared and served according to departmental policies and procedures.
• Follow daily menu that is planned out by dietary supervisor and dietician for the individual nutritional plans.
• Assist in maintaining high sanitation and safe food handling practices.
• Operate kitchen appliances.
• Clean kitchen equipment and area.
• Record and manage holding temperatures and storage.
• Record temperatures of freezer in storeroom.
• Adhere to all regulations including infection control, use of hazardous materials, fire safety, equipment safety & proper lifting techniques.
• Work at an efficient and consistent pace, always staying productive and preparing for future needs as time allows.
• Assist in training of new employees as assigned, attend in-services for WHMIS, Fire-Safety, re-certify food handlers certification and First Aid/ CPR as required.
• Participate in dietary staff meetings.
• Assist in supervision and instruction of staff engaged in food production as assigned.
• Supervise assigned subordinate staff members
• Perform other related duties as outlined by Director of Dietary Services.
• Shows highly effective teamwork skills, communication skills and attention to detail.
• Outstanding time management and multitasking skills, with a proven ability to prioritize tasks effectively and work independently with little supervision.

Environment:

• Interacts with residents, family members, staff, visitors, and agencies/personnel under all circumstances, which may be traumatic situations. Subject to frequent physical activity, including bending, standing, and lifting heavy objects.
• Subject to frequent interruption
• Demonstrate flexibility relating to work routines and schedules
• Maintain confidentiality of resident and staff information.
• Adhere to established schedule for meal and rest periods.
• Adhere to established dress code and personnel policies.
• Know and implement the mission statement and values of the home

Equipment Used: Mixers, Slicer, Vegetable Peeler, Knives, Dishwasher, Microwave oven, Stove ovens, Steamer, Food processor, Blender and related equipment and accessories.

Qualifications:

• High School diploma or GED equivalent
• Red Seal preferred
• Food Handler's Course required
• Experience in healthcare food service preferred.

Working Hours: Subject to rotation.