BACKGROUND/QUALIFICATIONS

Minimum of grade 12 secondary school education is required. Completion of Cook’s Journeyman papers or equivalent and/or completion of Food and Beverage course and current membership in the Food Service Supervisor’s Association is required. A minimum of two years experience in volume food preparation at a Cook I or Cook II level and/or supervision in a hotel/restaurant or institutional setting will be given preference. Must be able to communicate, both written and orally, in the English language. Must be familiar with computerized online ordering systems and dietary software.

ACCOUNTABILITY OBJECTIVE

Under the direction of the Dining Services Manager, is responsible for food preparation and service to residents and guests that is both attractive and in accordance with specific standards and regulations. Ensures all nutritional and special diet requirements are met when providing appetizing meals and snacks.

KEY RESPONSIBILITIES

• Participates in, and contributes to, the residence’s Verve Quality Improvement (VQI) program.
• Participates in monthly audits as required.
• Supervises ordering for, and distribution of, resident meals in accordance with sanitation and safety regulations.
• Assists in planning an appetizing, well-balanced, nutritious menu in accordance with Canada’s Food Guide and dietary needs and wishes of residents.
• Prepares food for residents and guests in accordance with sanitation and safety regulations, the planned menu and methods best suited for the nutritional quality and appearance of the food.
• Assists with interviews and ensures full orientation of new staff.
• Assists the Dining Services Manager with preparation of the annual operating and capital budget.
• Controls inventory, purchasing and receiving of all menu items.
• Ensures proper storage procedures are met.
• Ensures appropriate action is taken in response to concerns expressed by residents and staff related to food services.
• Provides direction for scheduled work duties ensuring that food production meets department standards and service to residents is of high quality.
• Ensures that the food services department and related areas, dining rooms, and snack areas meet environmental safety standards. Reports any hazards including faulty equipment to maintenance.
• Ensures that in-service programs and training programs (i.e. safe food handling, hygiene) are provided for all dietary staff.
• Conducts regular staff meetings as required.
• Maintains effective communication with residents, families and staff through appropriate lines of communication.
• Co-ordinates and chairs the Food Committee with residents to ensure satisfaction with food services.
• Ensures that food samples are taken and labelled as per legislation.
• Ensures all temperature records are taken and documented as required.
• Performs other related duties as delegated or assigned by the dining services manager general manager.
• Complies with all relevant corporate policies and procedures.
• Completes all required annual mandatory training/education.
• Complies with the Occupational Health and Safety Act, Workplace Safety and Insurance Act, Workplace Hazardous Material Information Systems, and Food Premises Regulations. This includes recognizing health and safety hazards, reporting incidents, fulfilling responsibilities under the applicable legislation, as well as participating in in-services and fire drills.
  

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