: Temporary Part-Time (up to 3 months with possible extension)
Department: Nutritional Services
Union Association: CUPE
Salary: $25.32 - $28.65/hour
Hours: Variety of shifts including days, afternoons, weekends and holidays
(subject to change based on operational needs)
Position Summary:
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.
The Cook participates in Continuous Quality Improvement processes as a team member in assessing quality and making recommendations for improvement.
Requirements:
Education, Specific Training Requirements and Experience
Secondary School Diploma or equivalent
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
Current Food Handling Certification mandatory and maintained throughout employment
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
Skills, Knowledge and Abilities:
Demonstrated cooking knowledge and experience required to consistently produce a high quality product without the advice or supervision of a Chef
Demonstrated knowledge and experience in planning menus, calculating quantity, and portions, preparing and placing orders using computer on-line supplier ordering systems
Demonstrated knowledge of inventory control
Demonstrated functional competence with Microsoft Office applications and Internet Explorer
Demonstrated knowledge and application of appropriate safe Food Handling techniques, including the HACCP Food Safety program and Sanitation and Safety Code
Experience in Health Care cooking, recipe modification and special diets is preferred
Demonstrated ability to accept responsibility and to work independently with minimal supervision.
Excellent organization skills to work to and meet inflexible deadlines
Demonstrated ability to communicate in a tactful and professional manner with staff, patients, and public
Demonstrated knowledge of purchasing, receiving and storage of products following practices set out in Sanitation and Safety and Health and Safety Guidelines
* Good attendance and availability required
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