Cook

Position Summary:

Under the direction of the Manager/ Supervisor of Nutrition and Dietary Services, the cook prepares, seasons, cooks, and portions foods as assigned while making sure of optimal utilization of food. The cook assists with inventory control.

The cook also supervises other Food Service Workers assisting in food preparation. He/she maintains the highest quality standard of food production, cleanliness and sanitation, and health and safety standards of work area and equipment. This position is part of CUPE.

Responsibilities:

• Responsible for the preparation and production of all meals and catering services as listed on production sheets of weekly menu / catering menu including therapeutic diets and menu alternatives.
• Assist in menu planning and recipe development activity, based on resident acceptability.
• Prepare purchase requisition of food and supplies according to specification.
• Ensure deliveries are according to purchase order. Ensure proper storage of food. Report any shortages or discrepancies.
• Maintain food inventory record.
• In the absence of the NS, deputize for the supervisor.
• Follow standardized recipes using optimal cooking techniques to achieve a quality product in required amounts.
• Make adjustments to standardized recipes as needed.
• Ensure foods are palatable and served at right temperature with the right portion.
• Report health and safety hazards immediately to the supervisors.
• Ensure all food and food samples are properly stored and labelled.
• Ensure all food contact surfaces are sanitized.
• Ensure all kitchen equipment is properly maintained, cleaned and sanitized.
• Attend departmental staff meetings and in-service trainings.
• Other duties as assigned by management.

Working Conditions:

• Able to work flexible hours and weekends.
• Able to work in a noisy environment and adverse temperature conditions.

Qualifications:

Education:

• Food handler certificate;
• With institutional, health care, restaurant, or hospitality cooking experience (in place of the identified educational/training requirements) or

Experience:

• 3 years of culinary experience.
• Prior supervisory experience and decision-making skills.

Communication:

• Good interpersonal, communication skills
• Proficiency in oral and written English
• Cultural sensitivity and ability to speak Cantonese/Mandarin in addition to English would be an asset.

Physical demands:

• Able to lift 50 pounds.
• Long period of standing.

Mental demands:

• Effective multi-tasking skills in a fast pace work environment.
• Able to keep in pace with the trends of food production.
• Able to perform basic math calculation.
• Follow hygiene and sanitation regulations.
• Understanding of geriatrics in an ethno-cultural environment.

Note:

• In order to be considered for this position, all internal applicants must have satisfactory attendance and discipline records.
• Employees must have a minimum of one-year service in their present job before they may apply for a posted position.

Reason of Posting: Replacement

Salary Starting Rate: 26.08/Hour

Note: We thank all candidates for their interests. However, only those selected for interviews will be contacted. No telephone calls please. No automated software or AI tools are used during the screening process.

Disclaimer: Mon Sheong Foundation is an equal opportunity employer and is committed to providing employment accommodation in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. If contacted for an employment opportunity or testing, please advise Human Resources if you require accommodation.