The incumbent working under the direction of the Nutrition Services Manager will be responsible for:
- Food Production for the Home following computerized standardized recipes, production sheets, therapeutics and MenuModules/Nutribase computer programs.
- Follows proper food handling techniques including but not limited to: glove use, hand washing, temperature taking and recording, preventing cross contamination, etc.
- Prepares all menu items for meals ensuring quality in regards to taste, presentation and texture modification for resident safety.
- Assist with putting the food orders away
- Meets the time schedule for meals and snack times.
- Cooks must be knowledgeable in diet types and texture modification in LTC.
- Actively participates in special occasions and theme meal days.
- Monitors the quality of food supplies being delivered, and helps monitor stock levels and will advise Manager if problems arise.
- Keeps work area clean, sanitary and uncluttered.
- Follows written job routines and duties as establish by the Home.
- Follows all Policies and Procedures of the Home regarding quality assurance, fire, safety and infection control.
- Rotating stock, labelling, dating and storing food properly.
- Treats Residents, visitors and staff with respect at all times.
- Ability to use all necessary equipment for food
- Ability to utilize/minimize leftovers
- Cleaning and sanitizing kitchen equipment, dishes and work areas.
- Assist with orientation and training of new staff members as required
Applicants must have the following skills and/or qualifications. Excellent communication skills including the ability to read, write and follow oral and written instructions in English.
- Able to work in a fast-paced environment.
- Effective communication skills.
- Ability to use computer technology and software on a daily basis
- Adaptable to work that involves performing repetitive duties, climbing ladders, etc.
- Ability to attend work on a regular basis. Preference will be given to those candidates with a good attendance record.
- Current Brant County Health Unit Food Handler’s Certificate course or equivalent is mandatory and required at time of application.
- Have a general understanding of and willingness to work in accordance with the Occupational Health and Safety Act.
- Previous cooking experience in a long-term care home: 2 years.
- Chef Training or Culinary Management diploma or certificate of qualification as a Cook issued by the Director of Apprenticeship from a recognized cooks program. Must show proof of completion at time of application.
- Red Seal Certification is an asset.
While performing the duties of this job, the employee is regularly required to stand, walk, use hands to fingers, handle, and talk or hear, read computer screens. The employee is frequently required to reach with hands and arms, stoop, pull and push with hands and arms, kneel and/ or crouch. Pushing of carts and some repetitive motions required in this position. Must be able to lift and transfer heavy, hot items and stand/walk for the majority of the shift. The employee is occasionally required to climb or balance. The employee must follow lift policies for safe practice, but also be able to lift and/or move up to 25-40 lbs. May be required to work for short periods of time with in a fridge/freezer environment.
St. Joseph’s Health Centre Guelph is committed to creating a barrier-free, accessible organization, utilizing a collaborative approach in supporting persons with disabilities during recruitment, assessment, selection, hiring and the ongoing employment lifecycle.
Upon individual request, the Health Centre will endeavour to remove any barrier to the employment lifecycle to accommodate those employees with disabilities. Should any employee require accommodation through the employment lifecycle, please contact Human Resources.