Cook

The cook is responsible to provide quality food according to the approved menu, follow safety, hygiene and nutrition standards and work as part of the Food Services Team at Southview. 

Accountabilities:  

• Able to cook, bake, and taste food on a consistent basis, including but not limited to meats, fish, vegetables, soups, sauces, desserts, cookies, muffins, sandwiches, and salads 

• Able to organize and have food prepared on time for meal service that are of high quality and are well presented 

• Cook and bake from mixes and recipes

• Work accurately in both imperial and metric 

• Accurately prepare portions of food to minimize waste  

• Prepare food for special events 

• Able to prepare alternates for special diets – including but not limited to reduced salt and diabetic  

• Understand the importance of consistency in special diets for the health of tenants 

• Demonstrate flexibility in making menu substitutions when warranted 

• Able to provide meals at unscheduled times if requested by resident 

• Prepare for next day, including making sure items are removed from the freezer as per Food Safe standards

• Adhere to principles/directives of Food Safe in storage, handling, and preparation of food 

• Labelling, dating, and storing foods in kitchen following Food Safe guidelines 

• Consistently keeps work areas clean and sanitized 

• Accept deliveries and ensures that orders are correct, properly rotated, stored, and labelled 

• Ensure the correct meal is served when requested as per dietary requisitions 

• Understand the Assisted Living and Independent Living concepts 

• Operate all equipment safely as per operating procedures 

• Work cooperatively with all food services staff for a smooth, professional delivery of service 

• Assist with managing leftovers and clean up at the end of shift 

• Take direction from Food Services Manager, Executive Director or designate 

• Orders as requested by the Food Services Manager, Executive Director or designate  

• Supervises the Dietary Aides when the Food Services Manager or designate is not available. 

• Notify Food Services Manager of any concerns with tenants, staff, inventory, recipes, or menu items 

• Direct Dietary Aides in portioning or prep of items for meal service. 

• Monitor and records food temperatures during storage, preparation, cooking, and service all phases of foods served. (HACCP standards are to be met) 

• Wash dishes as  

• Read and understand communications via email, memos, and communication book 

• Able to be flexible with duties to ensure teamwork and cooperation 

• Perform other related duties as . 

Written and Verbal Communication: 

• Strong verbal communication with dietary staff, management, and residents 

• Accurately convey work-related matters in written format 

CRITICAL RELATIONSHIP MANAGEMENT 

Internal: 

• Executive Director 

• Food Services Manager

• Operations Manager 

• Food Services team 

• Other staff 

• Residents & their families 

External: 

• Vendors & food suppliers 

WORKING CONDITIONS:   

The work environment is typically in a large and busy kitchen. The incumbent works as part of the dietary team. 

Conditions may include: 

• Hot/Steamy environment 

• Crowded in some cases

• Pressure with timelines 

• Cuts, Burns and entering freezers 

• Exposure to infectious diseases 

• Sharp objects 

• Electrical hazards 

• Injury from lifting 

• Falling on wet/slippery floors 

• Dealing with difficult resident situations 

Physical Requirements 

• Able to push, pull, & lift a minimum of 23 kg

• Able to stand for entirety of shift 

• Able to crouch or bend down following proper form 

• Able to reach above and overhead 

The above responsibilities must be discharged in accordance with The Salvation Army’s Mission Statement, in a professional manner, exemplifying Christian standards of conduct.  

education and experience Qualifications:  

Education, Qualifications and Certifications:   

Education and Experience 

• Completion of a formal post-secondary/college program of one academic year is an asset 

• More than one year of experience in quantity cooking, preferably in the health care facilities 

• Current Food Safe Level 1 minimum 

• WHMIS certificate 

• Current negative TB test 

• Able to pass a Criminal Record check 

Skills and Capabilities:  

• Strong sense of integrity and confidentiality with professional ethics and a balanced sense of fairness and flexibility 

• Organization and time management skills 

• Ability to read and implement recipes and work routines 

• Ability to read and follow recipes in imperial or metric 

• Able to taste all prepared foods 

• A disposition for working with seniors 

  Other Responsibilities 

• Able to support the mission statement of Southview Heights and Terrace 

• Able to attend staff meetings 

• Participate in performance evaluations with supervisor as