Reporting to the Director of Culinary Services or Dietary Manager, the Cook is responsible for preparation and delivery of all foods for residents, guests and employees.

Key Responsibilities

• To prepare and/or be responsible for the preparation/delivery of all foods for residents, guests and employees;

• To review menus and production sheets before preparing meals and prepare and serve them properly and attractively;

• To ensure use of proper food handling techniques;

• To complete daily temperature audits for fridge, freezers and storerooms and record findings on daily audit form;

• To prepare and serve foods for therapeutic /speciality diets according to planned menus;

• To make menu substitutions as necessary and record these in designated place;

• To adhere to time schedules for service of meals and nourishments;

• To follow daily production charts, standardized recipes and daily composite menus, while working within a set budget;

• To comply with all provincial/municipal regulations and established dietary department policies and procedures;

• To participate actively in planning/preparing special occasion and theme meal days;

• To attend department and facility staff meetings, in-services and other necessary training sessions;

• To be aware of the Resident Rights & Responsibilities and endeavor to respect and promote it;

• To participate in the Quality Improvement Program;

• To follow and comply with health and safety legislation and departmental safe job procedures;

• To work in a position of trust with vulnerable adults (residents);

• To uphold and promote the organization's values and philosophy relating particularly to ethics, morality, and integrity as set out in Extendicare's Code of Conduct;

• To complete other duties as assigned.

Qualifications

• Must possess a Food Handler's Certificate

• Red Seal Certificate preferred

• Must have experience in large quantity food preparation, preferably in a healthcare or retirement setting

• Must be knowledgeable of the Provincial Food Premises Regulation and Canada's Food Guide to Healthy Eating

• Must have knowledge of and experience with special and therapeutic diets

• Must be physically able to lift and transfer heavy, hot items and stand for majority of shift

• Proficiency in a second language is considered an asset

• Must provide a complete and current (within six months) Vulnerable Sector Check (including a Criminal Background Check) or be willing to obtain one