Cook

KEY RESPONSIBILITIES:

• Based on menus, sets up equipment and supplies for food preparation. Prepares food following standardized recipes. Provides for prescribed diets, at appropriate temperatures and in portion controlled quantities;
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food handling practices;
• Completes all necessary documentation (food and refrigeration temperatures, dishwashing machine temperatures if applicable, menu changes) as assigned;
• Complies with all provincial regulations, established food and beverage department policies and procedures and ORCA standards to ensure the department is tour ready;
• In the absence of the Manager of Culinary Services assumes responsibility for departmental operations including menu changes as necessary, requisitions and purchases food and other supplies from authorized suppliers;
• Maintains a clean, safe environment for residents utilizing infection control principles;
• Perform other duties as required.
• KEY QUALIFICATIONS:
• Minimum one year experience in volume food preparation, catering and special event preparation in the hospitality or Retirement home industry;
• Must be sensitive to the dietary needs of seniors;
• Must be physically able to lift and transfer heavy, hot items and stand for majority of shift;
• Effective verbal and written English communication skills required.
• Minimum Grade 12.
• Must have a valid Safe Food Handling Certificate, Smart Serve Certificate an asset.