Certified Cook – Perm FT – Eventide Home

Under the direction of the Food Services Manager, the Cook is responsible for provision of highest quality food service to residents and visitors. To follow safe food handling practices and proper sanitation procedures in keeping with the Ontario Regulation 24384 under the Health Protection and Promotion Act.

• 36-40 hours per week

• Schedule may vary according to requirements of responsibilities – some weekend and evening work may be required.

• The preparation and service of foods for residents and visitors;
• 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.
• Safe food handling practices
• Proper sanitation in keeping with Ontario Regulation 243/84 under the Health Protection and Promotion Act. (Cleanliness of all kitchen areas as assigned including but not limited to: stovetops, grills, floors, mats, servery area, steam-table, etc…
• Prepares or assigns preparation of all foods indicated on the cycle menu for residents using standardized recipes and portion sizes
• Assists in menu planning and recipe development and standardizes new recipes as required following HACCP Guidelines
• 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
• 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 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 sample plates for lunch and dinner
• Receives and checks orders in the absence of FSM
• Assist in serving the residents in the dining room when needed.
• Reports concerns of the department, including repair and maintenance requirements to the Manager 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 pots and pans as needed
• Cleans equipment as per posted schedule daily
• Takes temperatures of food at start of meal service and documents.
• Reports to work on time in a clean uniform. Wears hairnet and apron at all times during food preparation and serving.  Wears proper gloves for H&S
• Attends Food Services staff meetings, department and facility in-services
• Performs all duties in a safe manner consistent with the Facility 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.
• Ensures all jobs are covered, replacing sick following call in procedure when FSM absent
• Perform other position related duties as required.

• Post-Secondary Education in Culinary related discipline and/or retain certificate to indicate successful completion of a Red Seal
• Hold a current Food Handlers Certificate
• Grade 12 Diploma/GED
• Must be able to understand and follow verbal and written instructions
• 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 qualities and exhibits effective decision making
• Ability to problem solve and effectively communicate
• 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
• Strong oral and written communication skills
• Self motivated and disciplined
• Experience/Working knowledge in word processing; spread sheet use
• Provide an original copy of a Background Check with vulnerable sector screening that is satisfactory to The Salvation Army, in its sole discretion, is required. The screening is secured either through the national Canadian Police Information Centre (CPIC) or through a local police detachment.
• Screening through The Salvation Army Abuse Registry.
• Support for and an understanding of the mission and purpose of The Salvation Army in Canada.
• NOTE: Alternative combinations of education and experience may be considered