The Role
Under the direction of the Supervisor, Food Services, the Cook is responsible for the preparation, storage and distribution of meals and other food items provided by the Food Services Department. The Cook is also responsible for maintaining a high standard of quality food production and appropriate quantities of food.
To qualify, you'll need...
Post-secondary diploma in food and nutrition management or a post-secondary degree in food and nutrition.
“Red Seal” certification preferred.
One (1) year of practical cooking experience with preference given to experience in an institutional and/or health care setting with a focus on geriatric needs.
Demonstrated knowledge of institutional cooking methods and procedures.
Food Safety Training Certificate.
Must demonstrate corporate values of Belonging, Collaboration, Accountability, and Innovation
Able to perform essential duties of the job including the ability to work effectively in a busy and loud environment, maneuver heavy quantities of trays or food carts, withstand fluctuating temperatures and able to walk/stand for lengthy periods of time.
Demonstrated ability to interact with residents in a caring and respectful manner.
Able to maintain confidentiality.
Commitment to promoting and following safe work practices.
Able to work independently and as an effective team member in a cooperative manner with all members of staff, families, residents, volunteers and outside agencies.
Demonstrated communication, organizational, prioritization and time management skills, including the ability to complete all tasks in assigned timeframes.
Committed to ongoing learning and development.
Able to work with minimal supervision.
General knowledge of cooking a wide variety of dishes.
Proof of recent screening for Tuberculosis (TB).
Proof of immunity to communicable diseases.
Must be able to obtain and maintain a satisfactory criminal record check, including vulnerable.
