Summary

Reporting to the Manager, Culinary Services/Executive Chef, or designate, the Cook is responsible for the daily preparation and cooking of meals and nourishments from a menu and recipes set by the Chef.

Shift: Saturday & Sunday 6:30 am - 3:00 pm

Key Responsibilities

• Responsible for the production of menu items including preparation, production and presentation of menu items and will maintain a high standard of food quality and service
• Operates cooking equipment in a safe and proper manner. Checks equipment and cooking area after use to ensure safety requirements are maintained. Ensures all dietary equipment is maintained in a proper working order
• Ensures safety and hygiene practices/procedures are adhered to and assists in maintaining quality assurance standards that comply with all Health and Safety Standards and Regulations
• In the absence of the Manager, Culinary Services/Executive Chef, takes responsibility for the production of the department
• Maintains a current knowledge of company policies and procedures and complies with the policies and procedures
• Promotes and maintains positive communication and relationships among management, staff, residents and the public
• Ensure residents' rights of privacy and confidentiality are maintained, except in the proper operation of the business
• Perform other related duties as required

Education & Experience

• Grade 12 education or equivalent
• Must possess a diploma from a recognized cooking school
• Preferred experience in a recognized establishment
• Food Safe Certificate
• Red Seal Certificate is a definite asset

Required Knowledge, Skills and Abilities

• Must be able to work independently with a minimum of supervision
• Must have the ability to communicate effectively, organize the departmental operations, and supervise subordinates when acting as lead hand
• Must be able to speak and understand English competently
• Must be capable of safely and efficiently, operating all equipment associated with the duties required for the position.