If you’re passionate about being a part of a team that is, committed to the Team Member Experience and driven by innovation and growth, then join us!
The First Cook is a critical role within our communities as it impacts the lives of residents and ignites the warmth of human connection.
This is a Permanent Full-Time position with 80 hours biweekly.

Schedule:

• Sun 10:30am-7:00pm
• Mon OFF
• Tues OFF
• Wed 10:30am-7:00pm
• Thurs 10:30am-7:00pm
• Fri 10:30am-7:00pm
• Sat 10:30am-7:00pm

Wage Leveling rate of pay $27.75 per hour until such time that wage leveling ends, then the pay rate will reflect the collective agreement pay rates.

QUALIFICATIONS:

• Minimum 5 years’ experience in hospitality or seniors living sector.
• A valid Safe Food Handling Certificate.
• Red Seal designation or a diploma from a culinary program at a recognized college is an asset.
• Must possess good public relations and communication skills.
• Experience in large quantity food, catering and special event preparation.
• Working knowledge of Microsoft Word, Outlook and Excel an asset.
• Ability to work to deadline.
• Flexibility to work early mornings, evenings, and weekends.
• Effective verbal and written English communication skills required.
• All applicants must successfully pass the prescribed Criminal Records Check.
  Act upon your desire to help others and Join Sienna Senior Living as we continue to enhance the lives of those we serve.
  Sienna Senior Living is committed to employment equity, diversity, and inclusion in the workplace. In accordance with provincial regulations, upon request, support will be provided for accommodations throughout the recruitment, selection, and assessment process.

• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish and other food products of the highest possible standard in the preparation of all menu items.
• Prepares food items for residents using a quality predetermined method in a timely and consistent manner based on rotational seasonal menus.
• Subject matter expert in scratch cooking skills (e.g. mother sauces, stocks, starch and vegetable, homemade desserts). Enjoys teaching and coaching.
• Provides for meals at appropriate temperatures, with attractive presentations, balanced taste and in portion controlled quantities.
• Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• In the absence of the Executive Chef assumes responsibility for routine departmental operations, makes menu changes as necessary, requisitions and purchases food and other supplies from authorized suppliers and maintains records as directed.
• Provides direction to Second Cooks and Stewards in food preparation procedures, prep work, and plating of food. Maintains a clean and sanitized work environment at all times.
• Adheres to department policies and procedures for department including sanitation, safety, and quality assurance. Completes all necessary documentation (food and refrigeration temperatures, dishwashing machine temperatures).
• Assists and directs with daily cleaning duties as scheduled.
• Assists with quarterly food inventory count. Ensures the FIFO rule is followed.
• Assists in the orientation and training of kitchen team members.
• Performing other duties as assigned.