Responsibilities :
- Supervises cooks and other kitchen staff.
- Ensures cleaning schedules are adhered to and cleaning is verified.
- Holds food production meetings and attends departmental staff meetings.
- Assists in the menu planning and recipe development activity by providing input on residents’ acceptability.
- Oversees any changes to the posted menus.
- Ensures food samples are collected from every meal, properly labelled and stored in the fridge.
- Provides monitoring of risks such as correct temperature, quality, quantity, appearance and portion size of meals.
- Manages comprehensive inventory control including receiving, storage, and coordination of items ordered.
- Implements adaptive strategies, including ingredient substitution to minimize wastage while maintaining recipe standards.
- Responsible for full cycle of catering services, including the standardization of catering recipes, clear communication of requirements to all stakeholders and staff, and the oversight of delivery, set-up, pick-up and clearing of all events to ensure professional service delivery.
- Establishes and maintains good human relations with professional and non-professional staff, residents, families, volunteers and the community.
- Respects and uses sensitivity in the spiritual, cultural and ethnic aspects of a resident’s life.
- Responsible for cleaning schedules, maintenance and safety of all kitchen equipment.
- Responsible for working safely in compliance with accepted safe work practices, procedures and legislated health and safety standards.
Required Skills and Abilities :
Knowledgeable in food ordering and inventory.Personal and professional integrity, appearance, and demeanor.Reliable, committed, even-tempered and able to supervise the cooks and kitchen staff.Compliance with all health and safety standards.Competence in written and spoken English.Required Knowledge and Experience :
Minimum three (3) years of cooking experience with at least one (1) year in a health care setting.Minimum one (1) year of supervising kitchen staff experience.Knowledge of Canada’s Food Guide, basic MLTC nutritional requirements and infection control.Understanding of geriatrics in an ethno-cultural environment.Knowledge of HACCP and Food Safety.Required Professional Designation / Certificate :
Culinary Arts Diploma.Red Seal Certification.Food Handler Certification.Being a member in good standing with the Canadian Society of Nutrition Management is an Asset.Kensington Health Centre is an equal opportunity employer and encourages applicants from equity seeking groups. Candidates will be provided with an overview of the various elements of the selection process, such as tests, skills demonstrations, etc. Kensington Health Centre is committed to providing reasonable accessible employment practices that are in compliance with the Accessibility for Ontarians with Disabilities Act (AODA).