At Maple Park Lodge make each resident feel welcomed and at home. We encourage and promote living each day to its fullest with inspiration and opportunities. We provide all levels of care for persons with physical, cognitive and social disabilities.
We are currently seeking an energetic, compassionate, and resident-focused Cook to join our dynamic care team here at Maple Park Lodge. The successful candidate(s) will be committed to providing the highest standard of care for residents and to creating a positive and supportive workplace.
The Cook, under the guidance and supervision of the Food Service Nutrition Manager (FSNM) and the Dietitian the Cook is responsible for preparing and serving quality meals that are safe, appetizing and nutritious and assisting the FSNM in overseeing the day-to-day operation of the dietary services.

REQUIREMENTS OF COOK:

• Experience as a Cook in a Long Term Care or large-scale cooking operation.
• Red Seal Cook or Cook certification from a recognized college required.
• Sanitation or food safety awareness courses/certificates required.
• Supervisory experience is an asset.
• Course in gerontology is an asset.

In coordination with the FSNM and Dietitian the cook is responsible to:

• Direct dietary functions in the absence of the FSNM.
• Assist in the development of an organized program of dietary services to meet resident needs and provide safe and acceptable nutritious meals.
• Implement policies and procedures to provide direction for staff
• Provide orientation and training for new staff so that they know and understand requirements and expectations of the job.
• Conduct regular performance reviews on Dietary Aides by providing input and feedback.
• Coordinate dietary requirements for functions in other departments including resident council, family council and special events.
• Ensure that food preparation and distribution is done in a safe, efficient manner that maintains food quality and temperatures.
• Ensure that dietary staff follow and apply safe food handling practices in their daily routines
• Ensure that food samples are taken at each meal and kept for 3 days.
• Plan, develop and post menus that meet the guidelines and requirements, recommended nutrient intake and ensure a variety of foods are offered.