Cook

JOB SUMMARY:

The Cook is a member of the Team and provides shockingly excellent service. The cook performs dietary related tasks such as: food preparation, general sanitation of area, review Menus and information indicating quantities of food, types of diets etc. Ensure food is prepared following HACCP at specified times. 

PRIMARY RESPONSIBILITIES:

• Responsible for maintaining high standards of quality in food production and portion control. 
• Responsible for cold food preparation, preparation of hot food items, prepping meal trays for delivery and at times assisting in delivering meals to patient rooms (ie when short staffed), also post meal preparation clean up. 
• Maintains all Food Safety and Health and Safety standards as determined by the Ministry of Health and Compass Standards. 
• Our cook also participates in data collection and monthly evaluations for the department, maintains proper inventories, including proper storage, rotation, labelling. 
• Our cook is also involved in what food needs to be ordered and this will be communicated to Food Services Management.

EXPERIENCE, SKILLS and ABILITIES:

• Demonstrates ability to adhere to departmental and legislated health and safety standards
• Strong culinary abilities including knife skills, use of commercial kitchen equipment (ovens, stoves, tilt skillet etc).  
• Innovative and willing to learn
• Demonstrated excellence in communication, both written and verbal
• Demonstrated problem assessment skills
• Demonstrated commitment to customer service and teamwork
• Demonstrated individual leadership skills
• Commitment to providing an exceptional experience for patients and families as well as other members of the healthcare team within a challenging and exciting health care environment.
• Demonstrated commitment to, and understanding of the principles of diversity, equity and inclusion
• Models behaviour that is aligned with the values of Southlake Regional Health Centre.

Always with compassion

Power of many

Serve with purpose

Every voice matters

EDUCATION/CERTIFICATIONS/LICENSES:

• Minimum Grade 12 education.      
• Cook experience   (with a minimum 1 year experience in Healthcare-LTC and/or banquets)
• Red Seal Certificate from the Ontario Ministry of Training and Universities or equivalent College Diploma in Culinary Arts (including Cook Apprenticeship, Culinary Management or equivalent) including apprentice experience to achieve certification
• HACCP training