Duties
1. Cook takes instruction from the kitchen manager.
2. Good communication is important. The cook works as lead hand to kitchen manager. Should the manager be absent, you will need to take charge with everyday situations. Be assertive and respectful.
3. Read the communication book and initial when you have read it. Read the cooks communication book and initial when you have read it. This is done when you start your shift.
4. Assess and special diets/new residents/returning residents/menus.
5. Prepare/bake desserts/NSA dessert as needed.
6. Read menu’s ahead of time ensuring you have what is needed to cook individual meals.
7. Pull desserts/meat out of freezer for thawing on appropriate days. Normally a 2 day look ahead. Ask manager if unsure.
8. Prepare and deliver snack tray to tearoom daily at 2:30pm.
9. Prepare meals in accordance with RHA/CFIA and other governing officials.
10. Using white board, write down what is needed for ordering.
11. Work in close contact with kitchen manager for menu planning/changes.
12. Receive inventory and document inventory, put away inventory.
13. Maintain a clean workspace.
14. Delegate work to FSW dept as needed
15. Work closely with other departments, including Housekeeping, Wellness Services and Activities.
16. Participate in staff development, safety quality assurance, environmental and infection control programs, Fire Safety and Mock Disaster procedures.
17. Complete all documentation in accordance with standards. Food temperatures/dishwasher temps/all fridges/freezers
18. Adhere to all established policies and procedures.
19. At all times, remain courteous with staff, residents, family members and visitors.
20. Communicate with cross shift any issues, updates that have arisen. Either by writing in Cooks book or verbally.
21. Daily meals change and change with shifts. Early cook is hot foods for continental breakfast, oatmeal and eggs. Late shift is starch/meat/vegetables and salads. Food prep and cooking is necessary.
22. Must have Food Handler course
23. Other duties as assigned by the Kitchen Manager.
Pay: From $19.28 per hour
Language:
Work Location: In person
