compensation: $17.00- $19.00 per hour, plus 4% vacation
Hours of Work: per diem - casual, part-time shifts available in Markham , Ontario
Send us your schedule and we will work around it. If you are currently employed and only getting casual hours, we will schedule you in for shifts when you are free.
Working with our Long Term Care Facility Alliance partners we nurture together a caring work place environment that reflects respect, professionalism and compassion to our employees.
We provide:
- Market competitive wages
- A bi-weekly direct payroll deposit
How to Apply to this opportunity:
Please forward your resume and cover letter by email with the heading "Cooks" Markham Ontario to be considered for the position.
REPORTS TO: Food Service Manager
POSITION SUMMARY: The Cook is responsible for the preparation and service of foods for residents, staff and visitors. The Cook instructs food service staff who are assisting in food preparation, uses standardized recipes, maintains portion control, and determines appropriate quantities of food needed to meet menu requirements. The Cook is responsible for safe food handling practices and for proper sanitation in keeping with Ontario Regulation 243/84 under the Health Protection and Promotion Act. Demonstrates an understanding and commitment to the vision, mission, values, philosophy of care, objectives and policies of the facility.
QUALIFICATIONS: A person who was working or employed as a cook in a long-term care home
immediately before July 1, 2010 may be hired as a cook if the person, a) worked or was employed as a cook in a long-term care home, b) on a full-time basis for at least three years during the five years immediately before being employed in the different home, or
c) on a part-time basis for the equivalent of at least three full-time years during the even years immediately before being employed. Education * Preference will be given to individuals who have a training or culinary management diploma from a program that meets the standard established by the Ministry of Training, Colleges and Universities.
EDUCATION :
- Preference will be given to individuals who have a training or culinary management diploma from a program that meets the standard established by the Ministry of Training, Colleges and Universities.
- Enrollment and completion of Food service worker program or Food handler training program. Must be able to read and write English
-Must be able to understand and follow verbal and written instructions
EXPERIENCE:
Two to three years training and experience in quantity food production is required. Must have formal and on-the-job training in quantity food preparation, cooking, food and equipment safety, and sanitation.
- Demonstrates leadership, decision making, problem solving and communication skills Personal
- Ability to work harmoniously and demonstrate flexibility
- Ability to maintain high professional and ethical standards
- Willingness to take on new challenges and develop as position warrants
- Must be reliable, conscientious, neat, clean and demonstrate tact and courtesy in dealing with others - Must be flexible and able to work to deadlines
DUTIES AND RESPONSIBILITIES:
The Cook's responsibilities will include, but are not limited to the duties and responsibilities outlined below. While specific assignments may vary on a daily, weekly or monthly basis, the following outlines the general expectations:
RESIDENT FOOD SERVICE
- Prepares or assigns preparation of all foods indicated on the cycle menu for residents, using standardized recipes and portion sizes
- Schedules food preparation such that items including vegetables and grilled foods are prepared in small batches continually throughout the serving period
- Follows food production schedules as provided by the Manager/Supervisor
- Ensures that all supplies and equipment required for daily food preparation are ready and available - - Requisitions food and supplies to reflect daily menu requirements
-Prepares trays for residents, as required, in an attractive manner
- Discusses menu substitutions with the Manager/Supervisor as required; ensures that any changes to the menu are posted on the production schedule and menus before preparing the meal
- Collects food samples from every meal, properly labels and stores samples
- Takes and records all temperatures of foods in the kitchen that are being served to ensure all food items are at proper temperatures as per standards; takes corrective action as necessary
- Assigns specific food preparation tasks to Dietary Aide
- Communicates and co-operates well with employees assisting in food preparation, maintaining a high standard of quality food production, and exercising good judgment and initiative
- Organizes, prepares and delivers catered functions as required
- Completes the meal time audits for temperature and acceptability, of the meals
- Completes meal substitution on production sheets
- Prepares demonstration plates for lunch and dinner for each resident home area
SANITATION AND SAFETY
- Reports concerns of the department, including repair and maintenance requirements to the Manager/Supervisor in a timely manner
- Ensures proper storage conditions and rotation of food supplies and leftovers. Dating and labeling of foods is essential
- Cleans and sanitizes all equipment used during the day
- Washes the kitchen floor
- Washes pots and pans
-Cleans equipment as per posted schedule daily
GENERAL
- Attends monthly Nutrition and Food Services staff meetings, department and Home in-services
- Performs all duties in a safe manner consistent with the Home Statement of Philosophy, Department Goals, Mission Statement, and The Statement of Resident Rights
- Performs other duties in a safe manner and assumes other responsibilities as required. The foregoing description reflects the general duties necessary to describe the principal functions of the job identified and shall not be construed to be all of the work requirements that may be inherent in this classification.
PHYSICAL DEMANDS
• Lifting may be required
• Walking and standing throughout the shift.
• Repetitive movement at or above the waist.
• Repetitive bending movement below the waist.
. Pushing movement may be required.
RESPONSIBILITIES TO HEALTH AND SAFETY:
- Is aware of responsibilities and follows all Health and Safety policies and procedures.
- Works safely to reduce the risk of injury to self, co-workers and residents.
- Is alert to and properly reports all actual or potential hazardous situations to immediate supervisor.
- Is aware of WHMIS regulated products and takes safety precautions accordingly.
- Does not operate or use faulty equipment.
- Promptly reports personal injury to immediate supervisor and seeks first aid as needed.
- Participates in fire safety demonstrations and fire drills and is trained in the facility emergency plan. - If trained, renders first aid as required.
- Principals only. Recruiters, please don't contact this job poster.
- do NOT contact us with unsolicited services or offers
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