JOB SUMMARY:

The Cook is responsible for all aspects of food production for the Community and in accordance with infection control, quality management, legislative requirements and the organizations standards.
As a valued member of the team, the Cook demonstrates a commitment to resident safety by providing quality care in accordance with the organization’s vision and mission.

QUALIFICATIONS:

· At least 1 year experience as a cook in the Food Service Industry.
· Experience in large quantity food preparation and cooking in health or long term care is preferred.
· Must maintain up to date certification in the Food Safety Awareness Program offered by Public Health.
· Red Seal Designation preferred.
· Must be knowledgeable with respect to the nutritional and other appropriate needs of geriatric residents.
· Must have working knowledge of special and therapeutic diets.
· Able to cook a variety of foods in large quantities and plan work.
· Must demonstrate a creative flair for menu planning, food preparation and presentation.
· Ableto operate industrial kitchen equipment.
· Must have leadership ability and be able to direct the dietary department in the absence of the Dietary Manager.
· Must be knowledgeable of the Ontario Food Premises Regulation, Food Safety Code of Practice and Canada’s Food Guide to Healthy Eating.
· Effective verbal and written English communication skills required.

EDUCATION:

1) Educational qualifications are regulated under the Long Term Care Act (LCTA). Preference will be given to candidates who meet the primary qualifications as outlined below.

PRIMARY QUALIFICATIONS:

a) Chef training or culinary management diploma from a program that meets the standard established by the Ministry of Training, Colleges, and Universities, or
b) 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 s diploma or certificate as set out in A above; or
c) A certificate of qualification as a Cook (Red Seal) issued by the Director of Apprenticeship under the Apprenticeship and Certification or the Ontario College of Trades and Apprenticeship, or
d) A postsecondary diploma in food and nutrition management or a post-secondary degree in food and nutrition, or
e) Meet the criteria for grandfathered status under the LTCA, and holds a current Food Safety Certificate issued by Public Health.

SECONDARY QUALIFICATIONS:

a) Food Service Worker Program Certificate combined with relevant workplace experience, and
b) Maintain a current Food Safety Certificate issued by Public Health.

· Preparing food in accordance with the regular and therapeutic menu.
· Preparing meals and snacks according to production sheets, recipes and other menu document as provided.
· Assisting with meal service following the appropriate dietary reference tools.
· Performing dining room rounds at meal times to ensure resident meal satisfaction.
· Converting recipes to different quantities as required.
· Cleaning and operating all kitchen equipment in accordance with manufacturer’s instructions.
· Communicating and reporting any concerns regarding operation and malfunction of equipment to immediate supervisor.
· Receiving food and supply orders. Monitoring quality of food and supplies received and advising Dietary Manager of problems.
· Reporting food, supply, and equipment needs to the Dietary Manager.
· Counting physical food inventory at month end.
· Maintaining work area(s) in a safe, clean and sanitary state.
· Working in accordance with safe food handling practicesand HACCP protocols.
· Managing mealtime activities in the absence of the Dietary Aide.
· Supporting and participating in quality initiatives by providing input and suggestions for improvement, reporting feedback to immediate supervisor.
· Maintaining quality control of menu products.
· Collecting food samples.
· Assisting in catering to special functions.
· Labelling and dating all food items, monitoring and discarding as per policy.
· Completing all necessary documentation as assigned (food, fridge, freezer, dish machine, holding cabinet temperatures, equipment start-up checklists, etc.) and initiating corrective actionas required.
· Supporting the cleaning requirements and cleaning routines of the dietary services and documenting accordingly.
· Communicating and consulting with the Dietary Manager regarding any menu substitutions if necessary, and recording and reporting appropriately.
· Following all Policies and Procedures of the Care Community as required.
· Ensuring that all equipment is or will be shut off and all storage areas are or will be locked when leaving the kitchen.
· Assisting in orientation and training of new dietary team members.
· Assisting in the Care Community’s quality and risk management/quality improvement program for dietary services.
· Providing oversight of the kitchen on weekends and in the absence of the Dietary Manager for the respective shift. Providing direction to dietary team members.
· Attending department and facility team member meetings, in-services and other required training sessions.
· Performing audits as required.
· Performing other related duties as assigned within the Food Service Department.
· Communicating and cooperating with residents and their families.
· Understanding and interpreting MOHLTC legislation, regulation and process.
· Knowledgeable of the Residents’ Bill of Rights.
· Working in accordance with the organization’s Health and Safety Policies and Procedures and in compliance with the Occupational Health and Safety Act.
· Performing other duties as required.