JOB SUMMARY:
The Cook is accountable to manage basic aspects of food production, plate presentation and hospitality style dining to meet the dining needs of the residents in accordance with legislative requirements and the organization standards.
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.
- Monitors quality of food supplies received and advises Chef of problems and makes recommendations about corrective action.
- In the absence of the Chef and the Manager of Culinary, assumes responsibility for departmental operations including menu changes as necessary, requisitions and purchases food and other supplies from authorized suppliers.
- Assists in the orientation and training of new food and beverage employees. Attends in-service meetings.
- Performs other duties as assigned.
KEY QUALIFICATIONS:
- Grade 12 minimum education required.
- A valid Safe Food Handling Certificate and Smart Serve certificate.
- Demonstrates a positive attitude necessary to meet the goals and standards of the residence.
- Experience in a Retirement Home Setting is an asset
Job Type: Part-time
Pay: From $20.86 per hour
Experience:
- Cooking: 1 year (preferred)
Work Location: In person
