Position Summary:
Reporting to the Manager, Nutrition and Dietary Services or designate at Mon Sheong Stouffville Long Term Care Centre, the incumbent must prepare food for residents and other events. He/she must also supervise food service workers who will be assisting with the food preparation. He/she must ensure the highest quality of food production, cleanliness and sanitation, and health and safety standards within the workplace.
Main Duties:
- Responsible for the preparation and production of all meals and catering services as listed on production sheets of weekly menu / catering menu including therapeutic diets and menu alternatives.
- Assist in menu planning and recipe development activity, based on resident acceptability.
- Prepare purchase requisition of food and supplies according to specification.
- Ensure deliveries are according to purchase order. Ensure proper storage of food. Report any shortages or discrepancies.
- Maintain food inventory record.
- In the absence of the NS, deputize for the supervisor.
- Follow standardized recipes using optimal cooking techniques to achieve a quality product in required amounts.
- Make adjustments to standardized recipes as needed.
- Ensure foods are palatable and served at right temperature with the right portion.
- Report health and safety hazards immediately to the supervisors.
- Ensure all food and food samples are properly stored and labelled.
- Ensure all food contact surfaces are sanitized.
- Ensure all kitchen equipment is properly maintained, cleaned and sanitized.
- Attend departmental staff meetings and in-service trainings.
- Other duties as assigned by management.
Qualifications:
- Food Handler Certificate;
- With institutional, health care, restaurant, or hospitality cooking experience (in place of the identified educational/training requirements) or
- One of the following qualifications (as per the Fixing Long Term Care Act 2021)
- Chef training or culinary management diploma or certificate granted by a college established under the Ontario Colleges of Applied Arts and Technology Act, 2002 OR granted by a registered private career college under the Private Career Colleges Act, 2005.
- A diploma or certificate granted in another jurisdiction and a set of skills that, in the reasonable opinion of the Home, is equivalent to those that the Home would expect of a person who has a diploma or certificate as set out above.
- A certificate of qualification as a Cook issued under the Apprenticeship and Certification Act, 1998, or after Part III of the Ontario College of Trades and Apprenticeship Act, 2009.
- A post-secondary diploma in food and nutrition management or a post-secondary degree in food and nutrition.
- 3+ years of experience in Chinese culinary.
- Prior supervisory experience and decision-making skills.
- Good interpersonal, communication, and supervisory skills.
- Ability to speak, read, and write Chinese (Cantonese and Mandarin) are an asset.
- Able to lift 50 pounds.
- Long period of standing.
Reason of Posting: Replacement
Salary Starting Rate: $24.32/Hour
Note: We thank all candidates for their interests. However, only those selected for interviews will be contacted. No telephone calls please. No automated software or AI tools are used during the screening process.
Disclaimer: Mon Sheong Foundation is an equal opportunity employer and is committed to providing employment accommodation in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. If contacted for an employment opportunity or testing, please advise Human Resources if you require accommodation.
