Cook 1
Retirements Concepts
- Nanaimo, BC
- Permanent
- Full-time
- Review menus and production sheets before preparing.
- Ensure use of proper food handling techniques, based on food safe regulations.
- Complete daily temperature checks for hot and cold food.
- Complete daily temperature audits for fridges, freezers and storerooms and record findings on daily audit form.
- Prepare and serve foods for therapeutic or specialty diets according to planned menus.
- Make menu substitutions as necessary and record these in the designated Food Substitution Log in Sheet.
- Coordinates the work flow and provides direction to designated staff related to the production, delivery and clean up of meals for assigned area.
- Performs ordering and receiving of consumables items according to established purchasing procedures and polices. Maintains consumable inventory utilizing methods to minimize spoilage and waste.
- Adhere to time schedules for service of meals and nourishments.
- Follow daily production charts, standardized recipes and daily composite menus, while working within a set budget.
- Participate actively in planning and preparing special occasion and theme meal days.
- Actively participates in orientation of new staff, community programs, meetings, committees and educational in-services.
- Maintains a safe environment for residents, family and staff, through:
- accident prevention,
- knowledge of emergency procedures and regulations,
- the safe use of supplies and equipment and reporting when repairs are necessary, and
- Utilizing infection control procedures
- Participate in organizational planning related to Food Services by providing input in the menus, implementation, schedules and other initiatives to ensure a high standard of Food Services.
- Required to work positively and collaboratively with all team members and supervisors.
- In the absence of the supervisor, is responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
- Performs other related duties as required.
- Grade 12; or equivalent.
- Graduation from a recognized Cooks Training program or equivalent combination of education and experience.
- Must have experience in large quantity food preparation, preferably in a healthcare or retirement setting.
- Must be knowledgeable of the Provincial Food Premises regulation and Canada’s Food Guide to Healthy Eating.
- Must have knowledge of and experience with special and therapeutic diets.
- Minimum of 2-3 years’ culinary experience.
- Food Safe Level 1 Certificate - Level 2 an asset.
- Red Seal Certificate preferred.
- Serving it Right certification an asset.
- Good working knowledge of accepted sanitation standards.
- Some supervisory experience an asset.
- All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.
- Demonstrates creativity, attention to detail and organizational skills with ability to delegate.
- Must be in good health, physically able to perform repetitive tasks, lift up to 50 lbs, squat, bend, stand and walk as required to perform the duties of the position.
- Demonstrates collaborative and team working skills.
- Ability to work independently and follow instructions with minimal supervision.
- Ability to read, write, and speak English proficiently and understand verbal and written instructions.