Cook I
- Melita, MB, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Qualifications
Under the direction of the Nutrition Services Supervisor and/or Manager, the Cook I is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to related areas with emphasis on portion control, waste control, proper sanitation and safety. The Cook I prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies. In the absence of the Nutrition Services Supervisor or Manager, oversees day-to-day activities of the Nutrition Services department, including the supervision of applicable staff and required quality assurance processes.
Responsibilities
Overview:
- Grade 12 (MB Standards)
- Current Food Handler Training Certificate Level 1 or willing to obtain within six (6) months
- Previous health care food service experience or cooking experience required
- Other combinations of education and experience will be considered
- Demonstrated dexterity, speed and efficient work methods
- Demonstrated organizational skills, and the ability to work independently
- Demonstrated communication skills
- Demonstrated flexibility to facilitate changes in techniques and procedures
- Ability to display independent judgment
- Ability to respect and promote a culturally diverse population
- Ability to respect and promote confidentiality
- Ability to perform the duties of the position on a regular basis
Under the direction of the Nutrition Services Supervisor and/or Manager, the Cook I is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to related areas with emphasis on portion control, waste control, proper sanitation and safety. The Cook I prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies. In the absence of the Nutrition Services Supervisor or Manager, oversees day-to-day activities of the Nutrition Services department, including the supervision of applicable staff and required quality assurance processes.
Responsibilities
Overview:
- In the absence of the Nutrition Services Supervisor or Manager, assumes a leadership role in coordinating the Nutrition Services for the facility, including the daily supervision of the Nutrition Services staff at the facility level and required quality assurance processes.
- Ensures familiarity with all diets, the use of reference materials, and technical terms used in Nutrition Services.
- Prepares all food in accordance with production schedules, standard recipes, quality standards (taste, texture, presentation and appearance) and portion control guidelines.
- Prepares all food items as required for special and catered functions and other departmental programs (e.g. Meals on Wheels, Adult Day Program).
- Completes preparations for all therapeutic or texture-modified foods required.
- Adheres to the approved menu and therapeutic guidelines regarding the preparation and serving of therapeutic and/or texture-modified diets.
- Makes necessary changes to the client menus as directed in consultation with the Nutrition Services Supervisor, Manager or Registered Dietitian.
- Monitors and records temperature of foods through storage, preparation and service to ensure established temperature goals are achieved or exceeded.
- Maintains safe and healthy food preparation environment through compliance with “Food Safety Code of Practice” standards.
- Ensures appropriate labeling, dating and storing or discarding of left overs, including hazardous food sample maintenance.
- Assists with purchasing, receiving, checking and storage of food and supplies as required. Responsible for reporting damaged or missing goods.
- Assists with planning, organizing and evaluating menu items.
- Follows established safe work procedures for all relevant equipment and tasks.
- Ensures all relevant equipment is clean and operating efficiently.
- Assists with inventory procedures.
- Assists/participates in departmental quality control audits and procedures.
- Participates in orientation, training and mentoring of new employees and students.
- Reports Maintenance needs, accidents, injuries, security issues and unsafe work conditions to the Supervisor or Manager. Completes all necessary documentation.
- Complies with all regional and departmental policies and procedures.
- Other duties as assigned.
More about this job
Responsibilities
Prepare and distribute food according to menus, therapeutic requirements, recipes, portion guidelines, and food safety standards; monitor food temperatures and ensure leftovers are handled appropriately. When the Nutrition Services Supervisor or Manager is absent, coordinate daily department activities and staff, while supporting inventory, quality assurance, training, and required documentation.
Requirements
Grade 12 education and a current Level 1 Food Handler Training Certificate are required, although the certificate may be obtained within six months of starting. Previous health care food service or cooking experience is required; candidates must also demonstrate dexterity, efficiency, organization, communication, flexibility, independent judgment, and respect for confidentiality and cultural diversity.
Skills
- Food Preparation
- Food Service Production
- Food Safety
- Sanitation
- Portion Control
- Therapeutic Diet Preparation
- Temperature Monitoring
- Inventory Management
- Menu Planning
- Quality Assurance
- Staff Supervision
- Communication
- Organization
- Independent Judgment
- Confidentiality
- Cultural Awareness
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Healthcare
- Hospitality
- Management & Leadership
- Security & Safety
Keywords
- Grade 12
- Food Handler Training Certificate Level 1
- Health Care Food Service
- Cooking
- Nutrition Services
- Food Service Production
- Food Distribution
- Therapeutic Diets
- Texture-Modified Foods
- Food Safety
- Sanitation
- Portion Control
- Temperature Monitoring
- Standard Recipes
- Menu Planning
- Inventory Procedures
- Purchasing
- Receiving
- Quality Assurance
- Quality Control Audits
- Staff Supervision
- Employee Training
- Food Storage
- Hazardous Food Samples
- Safe Work Procedures
- Documentation