Cook I

Qualifications

• Grade 12 (MB Standards)
• Current Food Handler Training Certificate Level 1 or willing to obtain within six (6) months
• Previous health care food service experience or cooking experience required
• Other combinations of education and experience will be considered
• Demonstrated dexterity, speed and efficient work methods
• Demonstrated organizational skills, and the ability to work independently
• Demonstrated communication skills
• Demonstrated flexibility to facilitate changes in techniques and procedures
• Ability to display independent judgment
• Ability to respect and promote a culturally diverse population
• Ability to respect and promote confidentiality

Responsibilities

• Under the direction of the Nutrition Services Supervisor and/or Manager, the Cook I is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation.
• All aspects of food service production and distribution to related areas with emphasis on portion control, waste control, proper sanitation and safety.
• The Cook I prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies.
• In the absence of the Nutrition Services Supervisor or Manager, oversees day-to-day activities of the Nutrition Services department, including the supervision of applicable staff and required quality assurance processes.
• Ensures familiarity with all diets, the use of reference materials, and technical terms used in Nutrition Services.
• Prepares all food in accordance with production schedules, standard recipes, quality standards (taste, texture, presentation and appearance) and portion control guidelines.
• Prepares all food items as required for special and catered functions and other departmental programs (e.g. Meals on Wheels, Adult Day Program).
• Makes necessary changes to the client menus as directed in consultation with the Nutrition Services Supervisor, Manager or Registered Dietitian.
• Maintains safe and healthy food preparation environment through compliance with “Food Safety Code of Practice” standards.
• Ensures appropriate labeling, dating and storing or discarding of left overs, including hazardous food sample maintenance.
• Aids with purchasing, receiving, checking and storage of food and supplies as required.
• Reports damaged or missing goods.
• Aids with planning, organizing and evaluating menu items.
• Fulfills established safe work procedures for all relevant equipment and tasks.
• Safeguards all relevant equipment is clean and operating efficiently.
• Aids with inventory procedures.
• Participates in departmental quality control audits and procedures.
• Assists/participates in orientation, training and mentoring of new employees and students.
• Reports Maintenance needs, accidents, injuries, security issues and unsafe work conditions to the Supervisor or Manager.
• Completes all necessary documentation.
• Complies with all regional and departmental policies and procedures.
• Other duties as assigned.