Journeyperson Cook

Journeyperson Cook

Compensation : $24.5560 / hour

Unionized Position : YES - UNIFOR

Hours of Work : Days, rotating shifts, some weekends, holidays

Position Type : Full-time Permanent

Job Description

Reporting to the Director of Dietary Services, sources, prepares, cooks, and serves food

using high standards of food service, safety, and sanitation. Uses the menu to provide the direction for collaboration of team duties that will result in high quality meals and nutrition.

Approaches all aspects of the dietary department with teamwork and strives to uphold the mission and philosophy of the organization.

Requirements

• Grade 12 or equivalent.
• Certificate pertaining to food safety and handling or the willingness to acquire certification at the next available training opportunity.

Responsibilities

• Employee is responsible to treat clients with respect and dignity at all times. Employee is responsible for attending training which may be available for better understanding of the clients we serve, and non-aversive techniques needed to avoid, or problem solve situations which may arise.
• Responsible for wearing proper attire at work, as per dress code policy, and practice an acceptable standard of personal hygiene.
• Participate in regular training for food safety and handling and apply all principles in the production and handling of food to ensure a safe food supply.
• Ensure food is cooked and held at proper temperatures and food temperatures are recorded daily.
• Produces a weekly order for supplies (including grocery, dairy, bread, paper, produce) according to the menu and usage.
• Monitor inventory levels and cross check stock with menu requirements to prevent shortages.
• Clarify client dietary needs if required to ensure safe and correct service.
• Prepare and cook food as per menu using standardized recipes and procedures.
• Adjust the menu when necessary to accommodate menu hazards, such as shortages or poor quality food items, with items that would be of equal nutritional value to ensure that meals remain balanced.
• Document all changes directly on the menu for proper record keeping.
• Maintain a par stock for weekly items such as cake for texture modification, cookies, muffins, and birthday cakes.
• Prepare texture modified diets according to standards set by the dietitian.
• Understand and follow therapeutic diet principles as set by the dietitian.
• Taste all food using sanitary tasting techniques to ensure food has acceptable taste and texture.
• Follow portion control procedures for food service.
• Serve meals to clients, staff, and visitors in an attractive and appetizing manner.
• Responsible for looking ahead to ensure frozen items are taken from the freezer and placed in the fridge for thawing according to thawing guidelines.
• Maintains a clean and organized work area.
• Washes and cleans dishes, pots, pans, and utensils using proper sanitation procedures.
• Date and label opened and left over food and discard outdated product.
• Operates, cleans, and maintains all equipment within the department.
• Reports all equipment requiring maintenance or equipment which has failed to manager or maintenance for immediate or prioritized attention.

If there is an emergency and the manager or maintenance personnel are not available, report to the clinic supervisor.

Receives goods delivered by individually checking off each item according to the packing slip, requests adjustment from the driver when there is an error;

and signs for goods to ensure all items are correct.

• Ensures product is received in a sanitary condition, handled properly and free of pests.
• Refuses delivery if product is unacceptable.
• Maintains supplies; records supply that need to be replenished.
• Receives and stores food supplies using the first in first out system.
• Locks and secures the dietary area when vacant.
• Observe and practice all safety rules and regulations as directed by WHMIS and JOH&SC.
• Participate in the Joint Occupational Health and Safety Committee when appointed.
• Report fire and accident hazards to supervisor.
• Participate in regular meetings within the department.
• Participate in team meetings.
• Understand, follow, and make suggestions for dietary policies and procedures for the improvement of service delivery.
• Prepare, plan, and execute caterings according to requests to accommodate meetings / functions.
• Assist in the standardization of recipes, portion control and food requirements to prevent food waste and assure high quality products.
• Lead and direct dietary staff to facilitate problem solving and maximize workflow.
• Mentor fellow upcoming cooks.
• Communicate changes or needs to the director.
• Perform other related duties as assigned by the Director of Dietary Services and / or CEO.

Key Skills and Abilities

• Willing to upgrade skills to better meet client needs and the needs of the Riverview Enhanced Living Society.
• Ability to read, write, follow verbal and written instructions without constant supervision.
• Must have good oral communication skills.
• Compassion and understanding of individuals living with diverse abilities.
• Ability to work harmoniously as a team member with co-workers within the organization.
• Ability to work effectively without supervision.
• Ability to perform physically demanding duties, which includes constant standing, lifting, bending, stretching, and moving.
• Must demonstrate leadership and organizational skills.
• Must be able to work weekends, holidays, flexible hours, rotating shifts, and special caterings.
• Must demonstrate leadership and organizational skills.
• Must be able to work weekends, holidays, flexible hours, rotating shifts, and special caterings.
30+ days ago