Qualifications

• Grade 12 (MB Standards)
• Current Food Handler Training Certificate Level 1 or willing to obtain within 6 months
• Understanding of Addictions related issues; including operating in a trauma-informed manner
• 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
• Ability to perform the duties of the position on a regular basis

Position Summary Under the direction of the Supervisor, 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 clients 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. The Cook I oversees day-to-day activities of the kitchen, including quality assurance processes.

Responsibilities Overview :

• 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.
• Adheres to the approved menu and therapeutic guidelines regarding the preparation and serving of therapeutic and/or texture-modified diets.
• Provides alternative meals for clients with reported allergies.
• Monitors and records temperature of foods through storage, preparation and service to ensure established temperature goals are achieved or exceeded.
• 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.
• Assists with purchasing, receiving, checking and storage of food and supplies as required. Responsible for reporting damaged or missing goods.
• Assists with planning, organizing and evaluating menu items.
• Follows established safe work procedures for all relevant equipment and tasks.
• Ensures all relevant equipment is clean and operating efficiently.
• Assists with inventory procedures.
• Assists/participates in departmental quality control audits and procedures.
• 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.
• Sundry duties as assigned.