Part Time Cook's Assistant

Site:

La Verendrye General Hospital

Department:

Food Services

Status:

Part-time

Salary Scale:

$26.90 per hour to $27.52 per hour

POSITION (Title):	Part Time Cook’s Assistant
DEPARTMENT/SERVICE AREA:	Food and Nutrition Services
SITE:	La Verendrye General Hospital
REPORTS TO (Title):	Supervisor, Food and Nutrition Services

The Food and Nutrition department has an opening for a Part-Time Cook’s Assistant at La Verendrye General Hospital. The successful candidate must be able to meet the

normal requirements of the job and possess the following qualifications:

QUALIFICATIONS NECESSARY:

• Minimum grade 12 education or appropriate related educational qualifications deemed acceptable by the Employer;
• Successful completion of, or current enrolment in a Food Service Worker training program at an established college as listed in the Ontario Colleges of Applied Arts and Technology Act, 2002 or a registered private career college in Ontario;
• Completion of Safe Food Handlers Course through the Northwestern Health Unit 
• Two years of experience relevant to the health care food service setting;
• Demonstrated ability to work with minimal supervision;·
• Ability to understand and apply rules of nutrition, safety & sanitation;
• Demonstrated ability to correctly calculate measurements in planning for or preparing/cooking menu items;
• Visual perception to examine food and verify consistency, texture, color, and quality by observation;
• Possess good communication skills;
• Ability to work in an environment of high heat, humidity, and food odours;
• Demonstrated strong written and verbal communication skills;
• Demonstrated strong interpersonal skill with the ability to function effectively independently, within a team, with front line personnel , and management;
• Demonstrated ability to function effectively in a fast paced healthcare environment with excellent organizational and time management skills with the ability to multitask and prioritize workload;
• Dependable with a verifiable acceptable attendance record;
• Proven ability to perform the essential duties of the position on a regular basis.

BASIC RESPONSIBILITIES:

With direction from the Manager of Food & Nutrition Services, or designate, perform duties related to the day to day operation of the Department including preparing and serving food/beverages, organizing patient menus, cleaning, and other functions as required in accordance with approved standards, departmental policies, procedures and time schedules.

SPECIFIC DUTIES:

1. Receive assignments form Manager, Food and Nutrition Services or designate.
2. Prepare food/beverages as assigned.
3. Perform work on tray line,
4. Check quality, estimate quantities and ensure proper storage of food.
5. Operate, maintain, and clean dietary equipment and utensils.
6. Maintain department in a clean, safe, and sanitary condition.
7. Participate in the Department’s Quality Improvement Program,
8. Carry out all work assignments safely and be knowledgeable of and in compliance with relevant regulations, policies and procedures. (i.e. Occupational Health and Safety Act).

CONDITIONS OF EMPLOYMENT:

1. Human Resource Policies
2. Corporation Policies
3. Department Policies
4. Union Contract

Extra Information: