Cook

 

JOB DESCRIPTION: COOK

Casual Position 

Shifts: 6am-2pm or 10am - 6pm

OBJECTIVE 

This job description outlines the qualifications, employment variables, duties of the position, and the supervisor to whom the individual is responsible.

JOB DESCRIPTION

The cook is responsible for all aspects of food production service and sanitation as assigned by the Nutrition and Building Services Supervisor.

Qualifications:

Education Training is as stated in LTC Act 2007 implemented July 2010

• Has a chef training certificate or culinary management diploma, Cook 1, 2 or Red Seal.
• Has a certificate of qualifications as a Cook issued by the Director of Apprenticeship under the Apprenticeship and Certification Act, 1998, or after Part III of the Ontarian College of Trades and Apprenticeship Act, 2009 comes into force by the Registrar of the college under the Act
• Must have current Food Handler Certification Course (Safe Food Handling Certificate)
• Demonstrate ability to follow written and oral instructions precisely.

Experience:

• A minimum 2(two) years experience in institutional or restaurant cooking and food preparation.

Experience Requirements:

• Knowledge of the basic principles of quality and quantity food preparation, sanitation, safety and maintenance of equipment.   Must be able to participate in some training of Cooks and Dietary Aides.
• Capable of doing mathematical calculations in changing recipes, estimating quantities required.
• Able to manipulate the tools, utensils and equipment needed.  Accurate in weighing and measuring foods and in portion servings.
• Able to make decisions under normal and abnormal conditions.
• Able to prepare and serve prepared meat, main dishes, vegetables, soup, gravies, sauces, supplements, therapeutic diets, desserts, breads and salads.
• Ability to work with and without direct supervision.
• Ability to follow verbal and written instructions and have basic computer skills.
• Must be of good moral character, mental and physical health and enjoy working with the geriatric population.  Be able to relate and co-operate effectively with staff, residents, families and the public.
• Must be open to knowledge and changes in Long Term Health Care and Food Services.
• Must have the ability to take constant standing and walking throughout the day, turning, bending, and lifting and to tolerate the heat/cold from the kitchen area.
• Exhibit and maintain a high standard of professional knowledge, appearance, behavior and attitude.
• Ability to work early and late shifts as required.
• Possess good physical and mental capabilities to provide quality resident care and clean environment.

Duties and Responsibilities:

• To prepare and serve nutritious meals for residents in a safe and attractive manner.
• To limit waste and to adhere to facility policies and procedures.
• Proper storage, labeling and dating of all food and non-food items.
• Review regular and therapeutic menus.  
• Prepare food following standardized recipes ensuring meals are served on time, at proper temperature and using proper portion sizes in an attractive manner.
• Sample food and make supervisor aware of any concerns or problems.
• Proper cleaning and sanitizing of preparation and serving areas.
• Dish washing and pot washing.
• Take all food temperatures to ensure that food temperatures meet required temperatures and take necessary steps to ensure all required temperatures are met.
• Recording of refrigerator and freezer temperatures at designated times.        
• Follow proper procedure to notify appropriate staff when temperatures are not at recommended temperature.
• Maintain accurate made and left sheets on a daily basis.
• Complete daily food samples.
• Portion required Meals on Wheels and Staff Meals as requested in an appetizing manner.
• Assist Nutrition and Building Services Supervisor in menu planning and recipe standardization.
• Assist Dietary Aides in basic food preparation and meal service.
• Assume responsibility for routine departmental operations in the absence of the Nutrition and Building Services Supervisor.
• Observe all food storage procedures as required.
• Clean and sanitize equipment as required.
• Be aware of and follow Infection Control policies and procedures.
• Complete required education training on an annual basis as required by facility.
• Perform other related duties as may be assigned from time to time.
•  

Supervision:

• Under the supervision of the Nutrition and Building Services Supervisor.  Directs dietary aides in the absence of Nutrition and Building Services Supervisor.

Working Conditions & Physical Requirements:

• Twisting, bending, climbing, reaching, lifting and carrying as required.
• Constant standing and walking.
• Finger and hand dexterity.
• Visual and hearing acuity required.
• Tolerate heat/cold from kitchen area.

Health and Safety Responsibilities:

• Is aware of the employee’s responsibilities and follows all health and safety policies and procedures as set out in the employee’s safety program and the departmental manuals.
• Works to reduce risk of injury to self, co-workers and residents.
• Is alert to and promptly reports all actual and potential hazardous situations to the immediate supervisor.
• Does not operate or use faulty equipment.
• Wears personal protective equipment (PPE) or clothing as required by MSDS or facility policy.
• Promptly reports personal injury to supervisor, seeks first aid as required and completes necessary paperwork.
• Participates in fire safety demonstrations and fire drills.
• Participate in fire drills, emergency procedures and in services to familiarize self with proper procedures.
• Attends W.H.M.I.S. training on an annual basis and follows proper handling procedures.