Cook (Tilbury)

This position reports to the Food Services Manager.

Please note this position has been posted on behalf of a Seasons Care partner. All applications will be forwarded to the Home for consideration.

Candidates selected for consideration will be contacted directly from the Home.

• Must have a chef training or culinary management diploma from a program that meets the standard established by the Ministry of Training, Colleges and Universities.
• Five years cooking experience, one year of cooking in health organization.
• Knowledge of Canada’s Food Guide, basic LTC nutritional requirements and infection control.
• Food Handlers Program through Public Health of Ontario certificate.
• Competence in written and spoken English.
• Good interpersonal, communication and organizational ability in supervising staff.
• Reliable, committed.
• Understanding of geriatrics in an ethno-cultural environment Multilingual facility an asset.
• Multilingual facility an asset.

• Responsible for the preparation and production of all meals and catering
  services as listed on weekly menu including therapeutic diets and menu
  alternatives, in kitchen serveries as required.
• Assists in the menu planning and recipe development activity by providing
  input on resident acceptability.
• Responsible for cleaning maintenance and safety of all kitchen equipment
  such as stove, deep fryer, etc.
• Prepares purchase orders and receives from the Units requisitioning food,
  supplies.
• Assists with completing the monthly inventory
• Responsible for collecting food samples from every meal properly labeling
  and store in the fridge for up to one week.
• Ensures that any changes to the menu are posted on the production schedule and the menus both paper and board, before the commencement of making the meal.
• Responsible for the presenting an appetizing and appealing meal to the
  resident and ensuring that the appropriate temperature of the foods is
  maintained (hot meals are hot and cold are cold).
• Ensures that dietary staff demonstrate sanitary, safety and infection control procedures.
• Attends departmental staff meetings.
• Replaces staff for sick calls.
• Is in charge of the Dietary department during the absence of the Food
  Services Manager and the Food Services Coordinator
• Provides monitoring of risk such as correct temperature, quality, quantity, appearance and portion size.
• Participate in developing, standardizing and costing recipes and ensuring their use.
• Completes audits as required.
• Completes other tasks as required.