Join Our Team

QUALIFICATIONS NECESSARY:

• Assistant Cook, or Institutional Cook, or Cook Certificate of Qualification; or Chef Certificate; or Culinary Management Diploma as issued by the Ministry of Training, Colleges and Universities; or equivalent;

• Completion of Safe Food Handlers Course through the Northwestern Health Unit;

• Completion of, or enrolment in a Food Service Worker Course, as supported by the Ministry of Training, Colleges and Universities;

• Experience in institutional cooking and/or volume cooking an asset;

• Basic knowledge of food production techniques;

• Knowledge of preparing food in a safe, sanitary manner in conjunction with the Sanitation Code and Occupational Health & Safety Act;

• Demonstrated ability to prepare/cook meals according to instruction, menus;

• Ability to work various shifts, weekends and holidays;

• Good communication skills;

• Establishes and maintains good relations with all departments;

• A genuine interest and understanding of the needs of the elderly;

• Dependable, competent and continued ability to carry out responsibilities;

• 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:

1. Under the supervision of the Supervisor, Food Services, the Cook is responsible for preparation, production and service of all food and baking to residents in the Rainycrest Long Term Care facility, catering, staff meals and Meals-on-Wheels program in accordance with approved standards, departmental policies, procedures and time schedules.

2. Ensure quality and efficiency of food production and compliance with sanitation and safety practices.

SPECIFIC DUTIES:

6. Responsible for the cleanliness and sanitation of the work area and equipment.

7. Responsible for the preparation of all foods, baking and major meals.
   
   
8. Organized to work within time schedules/frames.
   
   
9. Guide Food Service Aides in food preparation, menus and serving of food.
   
   
10. Responsible for quality, quantity, and portion control of food.
    
    
11. Responsible for safe and sanitary food handling and storage.

12. Maintain storage, preparation and serving areas in neat, clean and safe condition.

13. Ability to use sharp instruments.

14. Hand wash pots, pans and dishes as required.

15. Assist in portioning and serving meals as required.

16. Deal tactfully and courteously with residents, residents’ families, visitors, staff, and management.

17. Participate in outreach food service programs as required.

18. Participate in staff development programs and meetings as required.

19. Participate in Emergency Plans as required.

20. Responsible for scheduling replacement/call-ins for sick shift in absence of Manager, Nutrition & Food Services.

21. Read, write, and understand written/verbal instructions, recipes and production sheets.

22. Participate in the Department's Quality Improvement Program.

23. 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).

24. Perform all other duties as assigned by the Manager, Nutrition and Food Services or designate.

CONDITIONS OF EMPLOYMENT:

1. Human Resource Policies

2. Corporation Policies

3. Departmental Policies

4. Union Contract