Job Description

DIETARY - COOK 1

IMMEDIATE SUPERVISOR:

DIRECTOR OF DIETARY SERVICES OR, FOOD SERVICES SUPERVISOR

POSITION SUMMARY:

Responsible for preparation of menu items over the entire day excluding desserts, while maintaining the high standards of quantity food production. Ensures appropriate quantities for the menu requirements are met including all therapeutic diets.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

In accordance with established policies of Albright Manor, and the standards and criteria as issued by the Ministry of Health and Long Term Care, the Cook 1 will:

Conduct menu analysis to ensure that all supplies, equipment etc. are ready and available; Complete preparation, handling and distribution of food to the residents and staff according to menus, production schedules, recipes and related procedures; Ensure proper sanitation procedures are adhered to; Test and evaluate new recipes and procedures and reports back to supervisor; Consult with supervisor on purchasing decisions, menu items and recipes; Review recipes with Cook 2 and instruct in methods of preparation of new products; Participate in the Quality Assurance & Infection Control duties which include temperature checks of all food items and sampling of protein based foods on a 4-day rotation; Check food returned from residential areas and Cafe to control wastage; Adhere to the Departmental Policies and Procedures as well as Albright Manor's general policies and procedures; Comply with all aspects of the Manor's Health and Safety programs including: the WHMIS Program, the Infection Control Program, the Waste Management Program, the First Aid Program, the Safe Handling of Residents Program, the Early Return to Work Program, and all Safe Operating Practices specific to the Dietary Department; and report all unsafe or unhealthy conditions, all accidents/illness; cooperate in health care treatment(s) and in all aspects of the early return to work/modified program; seek out first aid and comply with all work safety requirements; Prepare food in accordance with H.A.C.C.P. guidelines; Ensure the proper use, safety and cleaning of all equipment; Ensure proper storage conditions exist and makes certain food supplies are being rotated; Supervise, replace and co-ordinate staff as required, in absence of supervisor; Ensure proper storage and utilization of left overs; Determine menu selection for MOW and prepares to meet deadlines; Individualize all recipes for amounts and flavour; Perform the required physical demands as outlined in the physical demands analysis; Prepare and cook food as required in addition to the daily menu requirements; Perform other related duties as required.

ENVIRONMENTAL FACTORS:

Exposure to pets, plants, perfumes, cleaning agents, dust, etc. Unpredictable resident behaviour; Exposure to communicable diseases; Emotional impact in dealing with residents with deteriorating health; o temperature fluctuations within various work areas.

QUALIFICATIONS REQUIRED:

Minimum Grade 12 or equivalent; Successful completion of a 2 year vocational training program in advanced quantity food preparation from a community college; Requirement of Level 1 Cook certification; 2 - 3 years related experience in a similar setting; Knowledge of principles and requirements of sanitation and safety in handling food and equipment; Must have working knowledge of therapeutic diets, H.A.C.C.P. Procedures; Ability to meet the required physical demands of the job as outlined in the physical demands analysis.

PROFICIENCY PERIOD:

3 months

The intent of this job description is to provide a representative sample of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the total of the specific duties and responsibilities of any particular position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.