Cook I - Casual

Scope:

Responsible for the preparation of food items using methods such as roasting, grilling, steaming, boiling, baking and other duties within Food Service department. Works under the direction of the Manager of Support Services, Food Services Supervisor or the Cook IV and in accordance with predetermined menu requirements and a Food Safety Plan.

Key Responsibilities:

1. Prepares assigned food items by following established schedule, menus, recipes and quantity quotas; determines ingredients and quantities required. Assembles ingredients and equipment required for cooking. Reports and records substitutions and production quantities.

2. Cooks and seasons assigned food and therapeutic diet items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables and desserts by methods/procedures such as roasting, frying, grilling, steaming, boiling and baking.

3. Tests food items for palatability and temperature, and adjusts accordingly. Recording all required documentation ( temperature logs and meal time temp logs)

4. Slices cooked food items such as meat and poultry and controls portioning of food items to ensure recipe yield meets assigned quantity quotas.

5. Maintains established food rotations in storage in order to minimize spoilage and waste, all required stock is ordered and proper levels are maintained.

6. Ensuring all Food Safe procedures, recommendations and all HACCP procedures and Dieticians recommendations are followed.

7. Operates and cleans equipment, including mixers, slicers, grills, fryers, ovens, steamer, stock pots, stove tops and work surfaces. Reports faulty equipment, completes
maintenance requisition.

8. Reports hazards, unusual occurrences, accidents and unsafe situations to the Cook IV/ Manager of Support Services or designate.

9. Participates in ensuring the safety of our residents by reporting observations related to unsafe circumstances for a resident to the appropriate care staff.

10. Performs other related duties as assigned.

Qualifications:

• Grade 12, Red Seal designation or completion of a Certified Cooking Program and/or related experience in cooking.
• Food Safe level 1 Certification

Required Skills & Abilities:

• Ability to speak, read and understand English fluently
• Understanding all dietary procedures and policies
• Ability to operate and maintain the equipment safely
• Able to deal with others effectively
• Physical ability to carry out the duties of the position
• Ability to organize work.

Additional Details:

•Job Type: Casual

•On-Site

•We thank you for your application and shortlisted candidates will be contacted