Part Time Cook's Assistant

Qualifications

• Minimum grade 12 education or appropriate related educational qualifications deemed acceptable by the Employer;
• Successful completion of, or current enrolment in a Food Service Worker training program at an established college as listed in the Ontario Colleges of Applied Arts and Technology Act, 2002 or a registered private career college in Ontario;
• Completion of Safe Food Handlers Course through the Northwestern Health Unit
• Two years of experience relevant to the health care food service setting;
• Demonstrated ability to work with minimal supervision;
• Ability to understand and apply rules of nutrition, safety & sanitation;
• Demonstrated ability to correctly calculate measurements in planning for or preparing/cooking menu items;
• Possess good communication skills;
• Ability to work in an environment of high heat, humidity, and food odours;
• Demonstrated strong written and verbal communication skills;
• Demonstrated strong interpersonal skill with the ability to function effectively independently, within a team, with front line personnel , and management;
• Demonstrated ability to function effectively in a fast paced healthcare environment with excellent organizational and time management skills with the ability to multitask and prioritize workload;
• Dependable with a verifiable acceptable attendance record;
• Proven ability to perform the essential duties of the position on a regular basis.

BASIC RESPONSIBILITIES

• With direction from the Manager of Food & Nutrition Services, or designate, perform duties related to the day to day operation of the Department including preparing and serving food/beverages, organizing patient menus, cleaning, and other functions as required in accordance with approved standards, departmental policies, procedures and time schedules.

SPECIFIC DUTIES

• Receive assignments form Manager, Food and Nutrition Services or designate.
• Prepare food/beverages as assigned.
• Perform work on tray line,
• Check quality, estimate quantities and ensure proper storage of food.
• Operate, maintain, and clean dietary equipment and utensils.
• Maintain department in a clean, safe, and sanitary condition.
• Participate in the Department’s Quality Improvement Program,
• Carry out all work assignments safely and be knowledgeable of and in compliance with relevant regulations, policies and procedures. (i.e. Occupational Health and Safety Act).