JOB DESCRIPTION

Mission: Reporting to the Director of Culinary Services or Dietary Manager, the Cook is responsible for preparation and delivery of all foods for residents, guests and employees. Key Responsibilities: • To prepare and/or be responsible for the preparation/delivery of all foods for residents, guests and employees; • To review menus and production sheets before preparing meals and prepare and serve them properly and attractively; • To ensure use of proper food handling techniques; • To complete daily temperature audits for fridge, freezers and storerooms and record findings on daily audit form; • To prepare and serve foods for therapeutic /specialty diets according to planned menus; • To make menu substitutions as necessary and record these in designated place; • To adhere to time schedules for service of meals and nourishments; • To follow daily production charts, standardized recipes and daily composite menus, while working within a set budget; • To comply with all provincial/municipal regulations and established dietary department policies and procedures; • To participate actively in planning/preparing special occasion and theme meal days; • To attend department and facility staff meetings, in-services and other necessary training sessions; • To be aware of the Resident Rights & Responsibilities and endeavor to respect and promote it; • To participate in the Quality Improvement Program; • To follow and comply with health and safety legislation and departmental safe job procedures; • To work in a position of trust with vulnerable adults (residents); • To uphold and promote the organization’s values and philosophy relating particularly to ethics, morality, and integrity as set out in Extendicare’s Code of Conduct; • To complete other duties as assigned.

Please refer the Job description for details