Cook - Nutritional Services - Temporary Part-Time

Job Description

<h3>Job Description</h3><p>Job Description<p><p><strong>Position: Cook</strong></p><p><strong>Status<strong>: Temporary Part-Time (up to 3 months with possible extension)</strong></strong></p><p><strong>Department: Nutritional Services </strong></p><p><strong>Union Association: CUPE</strong></p><p><strong>Salary: $25.32 - $28.65/hour</strong></p><p><strong>Hours: Variety of shifts including days, afternoons, weekends and holidays <em>(subject to change based on operational needs)</em></strong></p><p><strong>Position Summary:</strong></p><p>Working under the general direction of the Food Service Supervisor, the Cook will prepare meals for patients, staff, Meals on Wheels and catering functions in accordance with dietary restrictions, and safe food handling and preparation protocols. The Cook will order and coordinate the receiving and storage of food items and supplies.</p><p>The Cook participates in Continuous Quality Improvement processes as a team member in assessing quality and making recommendations for improvement.</p><p><strong>Requirements:</strong></p><p><strong>Education, Specific Training Requirements and Experience</strong></p><ul><li>Secondary School Diploma or equivalent</li><li>Training normally acquired through successful completion of a Cook Apprenticeship program and trade certification from the Ontario Ministry of Skills training or recognized equivalent level of training and experience preferred</li><li>Current Food Handling Certification mandatory and maintained throughout employment</li><li>A minimum of five years progressively responsible experience as a cook with preference given to those individuals who have worked as a cook in an institutional setting</li></ul><p><strong>Skills, Knowledge and Abilities:</strong></p><ul><li>Demonstrated cooking knowledge and experience required to consistently produce a high quality product without the advice or supervision of a Chef</li><li>Demonstrated knowledge and experience in planning menus, calculating quantity, and portions, preparing and placing orders using computer on-line supplier ordering systems</li><li>Demonstrated knowledge of inventory control</li><li>Demonstrated functional competence with Microsoft Office applications and Internet Explorer</li><li>Demonstrated knowledge and application of appropriate safe Food Handling techniques, including the HACCP Food Safety program and Sanitation and Safety Code</li><li>Experience in Health Care cooking, recipe modification and special diets is preferred</li><li>Demonstrated ability to accept responsibility and to work independently with minimal supervision.</li><li>Excellent organization skills to work to and meet inflexible deadlines</li><li>Demonstrated ability to communicate in a tactful and professional manner with staff, patients, and public</li><li>Demonstrated knowledge of purchasing, receiving and storage of products following practices set out in Sanitation and Safety and Health and Safety Guidelines</li><li>Good attendance and availability required</li></ul></p></p>