Job Description

Who We Are



For more than 130 years, The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a world-wide Christian church, each year we help more than 2 million people, providing necessities such as food, clothing and shelter. In addition, we support people experiencing unemployment, addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission, vision and values of hope, service, dignity and stewardship. As a faith- and values-based organization, we hire and serve people of all backgrounds and walks of life - there is a place for everyone to belong here.
Mission Statement



The Salvation Army exists to share the love of Jesus Christ, meet human needs and be a transforming influence in the communities of our world.
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POSITION SUMMARY:
Under the direction of the Food Service Manager and Supervisor the Cook contributes to the ongoing operation and improvement of the food service department through their safe storage, handling, processing, production and distribution of foods to resident, staff and guests. The Cook adheres to the procedures, guidelines and standards which govern assigned activities, responds in a timely manner to all emergency code scenarios, and assists the Food Service Manager and Supervisor in various projects and directives related to the department.
The Cook is required to perform their duties in a manner consistent with the Salvation Army Meighen Health Centre's core values, ensure resident safety, and demonstrate customer service excellence while responsible for planning, implementation and evaluation of programs and services provided to the residents.
SCOPE, AUTHORITY AND TERMS OF REFERENCE:
The Cook works under the supervision and direction of the Food Services Manager and Food Services Supervisor
SPECIFIC RESPONSIBILITIES:
General Strategy:Ensures proper food handling procedures are followed, including HACCP Ensures food safety by monitoring food and equipment temperatures Prepares food by cooking and assembly, following standardized recipes and special diet orders, in accordance with departmental procedures and statistical reports Performs Special Service and Catering duties as directed Monitors and assigns tasks to dietary aides to ensure the smooth coordination of activities, efficiency and accuracy of production and delivery Maintains equipment and work area in a clean and tidy condition, reports equipment problems and food product shortages or quality issues to Manager or Maintenance department. Participates in quality monitoring activities such as testing food for appearance, taste and texture and recording results Completes production reports including temperatures, overages/shorts and substitutions Rotates supplies according to first in first out principles Adheres to established departmental policies and procedures regarding quality assurance, fire safety, sanitation, environment and infection control Supervises dietary aides and kitchen help to assure proper production, quality and delivery of food is maintained Helps maintain cleanliness and good order of main kitchen

Operations:Supports department in quality improvement of services Follows the departmental policies and procedures or safe usage guidelines for all equipment operation, cleaning and storage. Maintains appropriate temperature or service logs Assists the FSM/FSS with operational problems and suggests corrective action.

Leadership:Adheres to MHC's vision, mission, and values Follows MHC's infection prevention and control policies and procedures Actively participates in the Continuous Quality Improvement/Risk Management Program Represents MHC in a positive manner Maintains a safe living and working environment through compliance with policies and procedures, rules and regulations governing facility safety and safety in the work place.

Financial Accountability:Ensures appropriate utilization of all supplies and equipment Utilizes assigned equipment and supplies appropriately as per policies and procedures.

Human Resources:Participates in an effective orientation, and performance management process in accordance with The Salvation Army Meighen Health Centre's standards for all employees within the food service department Models positive working relationships with the management, and co-workers adhering to the Respect in the Workplace policy Actively participates in the annual educational program for the food service department Demonstrates understanding of and compliance with the Employment Standards Act, Human Rights Act, collective agreement and MOHLTC Act as it applies to the food service department staff.

Health and Safety:Demonstrates understanding of, and compliance with, workers' responsibilities under the Occupational Health and Safety Act and Regulations, WSIB policy and Meighen Health Centre's Health and Safety plans, policies and procedures Actively participates in fire drills and emergency procedures Actively promotes a culture of safety for both residents and employees by participating in safety education and training, by reporting incidents or unsafe situations to his/her supervisor, and by complying with the MHC's safe work procedures.

Community Relations:Promotes a positive working environment with the service providers working with and at the MHC

Family and Resident Relations:Models and fosters an environment of positive customer service when interacting with residents and families.

Quality Management:Participates in quality and risk management program for the Dietary department Identified risks in a timely manner and according to MHC policy and applicable legislation.

Ministry of Health Compliance:Fosters good working relationships with relevant persons within the Ministry of Health and Long Term Care (MOHLTC) Knows and interprets MOHLTC legislation, regulation and process as it applies to the Dietary department Ensures that systems and processes are in place to achieve and sustain compliance as it applies to the Dietary department Understands relevant components of related legislation for staff, residents and families.

QUALIFICATIONS:
Education & ExperienceGrade 12, or an equivalent combination of education, training and experience Completion of a recognized cook or Chef program from an accredited institution Completion of a Food Handler's program Red Seal Certification preferred Long Term Care experience preferred Ability to read, write and thoroughly understand the English language Ability to communicate effectively both written and verbal Ability to meet the physical demands of the role Ability to deal with others effectively Ability to operate kitchen equipment

CompetenciesDemonstrated skill in leadership Current knowledge of issues and trends including best practices in the enhancement of quality of life Excellent written and verbal communications skills in English.

Vulnerable Sector Check: an original copy of a current Vulnerable Sector Check (VSC) that is less than six (6) months old is required by your start date, and the results of the check must be acceptable to The Salvation Army in its sole discretion. The cost of the VSC is borne by the employee.
Tuberculosis testing: all employees must provide medical proof that they have been tested for TB in the last two (2) years and the results of that testing must be acceptable to The Salvation Army at its sole discretion.
Compensation: Please note that this job falls under a collective agreement. The hourly rate for the Cook position is set at $24.58, and wage increments are provided based on collective agreement language.
Compensation:
The target hiring range for this position is $24.58 to $26.10 with a maximum of $27.62.
Placement in the salary range will be based on factors such as market conditions, internal equity, and candidate experience, skills, and qualifications relevant to the role.
The Salvation Army will provide reasonable accommodation upon request. Please email Recruitment.Accommodations@salvationarmy.ca if you have a need for any accommodation and we will be pleased to discuss this with you.