Cook

POSITION DESCRIPTION

Department: Woodingford Lodge
Reports to: Supervisor Nutritional Services
Effective Date: Apr 2017
Positions Supervised: 0
Revised Date: July 2023

POSITION SUMMARY:

Under the supervision of the Supervisor of Nutritional Services, prepare food for three meals per day for all residents and assumes some duties of the Supervisor of Food Services in their absence. Prepares, cooks, bakes and serves a variety of food from a planned menu and gives direction to staff in a municipal home for the aged. Performs all duties in accordance to the organizations mission, vision and value statements. 

PRINCIPAL RESPONSIBILITIES:

1. Provides cooking and baking duties for a large number of people with different dietary needs, medical conditions and allergies, by checking planned daily menu, and ensuring
   appropriate quantities of food are available.
2. Cooking food in steamer, oven, stove or fryer, ensuring food is cooked correctly using food safe procedures and HACCP principles, preparing soups, sandwiches, salad plates, and cereals. Transfers adequate amounts of food to serving areas according to usage, and prepares a variety of desserts.
3. Prepares different food textures such as grounds and purees.
4.  Monitors food temperatures ensuring proper temperature is reached and maintained.
5.  Serves food to residents in one servery at supper meal in proper rotation, texture of food and size.
6. Cleans and maintains equipment and work areas. Ensures all equipment is operational, reports to appropriate department if repairs/maintenance required.
7. Monitors and records refrigerator and freezer temperatures to ensure food is stored properly.
8. Assists with training and orientation of new staff.
9. Assumes some duties in the absence of the Supervisor of Nutritional Services by monitoring kitchen work flow.
10. Aware of residents' health conditions and preferences, and informs necessary individuals.
11. Provide person and family centred care to support physical, emotional, social and spiritual needs of the resident.
12. Performs other duties as assigned.

MINIMUM QUALIFICATIONS:

1. Must have Institutional, Healthcare or Restaurant cooking experience. Culinary Management, Chef training or Red Seal preferred.
2. Must be in possession of a valid Food Handler certificate.
3. Excellent organizational, interpersonal and communication skills.
4. Ability to work under pressure and multi-task.
5. Knowledge of computer operations.

WORKING CONDITIONS:

1. Fast Pace
2. Hot and cold working conditionings.