Status: Part Time
Under the direction of the Director of Support Services, the Cook is responsible for optimal food preparation to residents and families based on legislative requirements and Specialty Care standards embracing the Enabling Choices model.
- Prepare and/or be responsible for the preparation/delivery of food following therapeutic diets according to planned menus for residents, guests and (as required), employees;
- Review menus before preparing meals and prepare and serve them properly and attractively;
- Ensure use of proper food handling techniques;
- In consultation with Chef and Director of Dietary Services, make menu substitutions as necessary and record these in designated place. Meet time schedule for service of meals and nourishments;
- Follow daily production charts, standardized recipes and daily composite menus, while working within a set budget;
- Assist in converting recipes to different quantities and preparing/following daily production charts;
- Date, label, and store food properly;
- Assist with the purchasing of food if required.
- Participate actively in department's Quality Management program and any department/facility committees as requested;
- Perform audits as required;
- Complete all necessary documentation (food and refrigeration temperatures, dish machine temperatures if applicable, menu changes) as assigned;
- Monitor quality of food supplies received and advise Director of Dietary Services of problems. Report food, supply, and equipment needs to the Director of Dietary Services.
Resident & Family Relations
- Communicate and cooperate with residents and their families;
- Perform dining room rounds at meal times to ensure resident meal satisfaction;
- May participate in resident care conferences and progress reviews;
- Attend Resident Food Committee meetings as requested;
- Visit new admission residents to complete the Admission Nutritional History form in the absence of the Director of Dietary Services.
Successful candidates will possess the following:
- Successful completion of a minimum 1 year program in Food Preparation/Chef Training or Culinary Arts from an Accredited College and/or must hold a current Assistant Cook Certificate issued by the Ministry of Training, Colleges and Universities;
- Up to date certification in the Food Safety Awareness Program offered by Public Health;
- Experience in large quantity food preparation, preferably in health care or long term care setting;
- Ability to read, write and accurately follow written and verbal instructions. Basic computer skills are required;
- Demonstrated creative flair for menu planning, food preparation and presentation;
- Previous knowledge of the Ontario Food Premises Regulation, Food Safety Code of Practice and Canada's Food Guide to Healthy Eating;
- Working knowledge of special and therapeutic diets;
- Ability to work and communicate effectively with residents of a LTC home;
- Leadership ability and be able to direct the dietary department in the absence of the Director of Dietary Services and the Chef.
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