Cook II

Are you passionate about fostering connections and warm welcoming environments through unique personalized dining experiences? Under the direction of the Dining Services Manager or designate, our Cook/Server play a critical role in enriching the lives of our residents by providing the highest quality of service in the dining room throughout every meal. The Cook/Server is also responsible for food preparation and plating of attractive and nutritious meals and snacks. Maintains cleanliness of the dietary areas and equipment in accordance with specific standards and regulations.

BACKGROUND/QUALIFICATIONS:

• Minimum of grade 12 education required. 
• Minimum 2 years’ experience in with large volume food cooking, preparation, and plating techniques.
• Graduate of a recognized college food preparation program is preferred.
• Must have a valid regional safe food handler’s certificate and alcohol serving certificate.
• Minimum 2 years’ experience in a similar serving position preferred.  
• An understanding of food service and preparation is essential.
• Must be able to communicate effectively, both written and verbally, in the English language.
• Dependable, responsible and an ability to work well with others in a team environment and independently. Demonstrates a positive attitude necessary to meet the goals and standards of the residence.
• Must be capable of working in a fast-paced environment.

KEY RESPONSIBILITIES

• Participates in and adheres to continuous quality improvement standards.
• Serves meals in the dining room to residents and guests.
• Ensures that the proper dietary restrictions are followed for residents. Helps to meet residents’ personal preferences.
• Sets dining room tables, and clears the dining room of dishes, utensils, etc.
• Receives and stores dietary department food and supplies.
• Maintains cleanliness in food preparation areas including washing dishes, pots, pans, and cleaning kitchen equipment and area, as assigned according to established cleaning procedures.
• Follows HACCP principles in food preparation, monitors temperature records and food samples are taken and labeled as per regulations.
• Portions desserts, appetizers and meals for serving in the dining room as well as serves snacks.
• Receives and stores food supplies.
• Utilizes point of sale system for guest and resident meals.
• Provides general supervision of the dietary operation during the absence of the Dining Services Manager or Cook I.
• Complies with infection control processes and protocols as directed, e.g. outbreak management.
• Maintains effective communication, both written and verbal with co-workers, residents and guests including addressing resident concerns during dining service. Uses the appropriate lines of communication with supervisory staff.
• Performs other duties as assigned by Dining Services Manager or delegate.
• Complies with all corporate policies and procedures.
• Completes all required mandatory training/education.
• Complies with the Occupational Health and Safety Act, Workplace Safety and Insurance Act, and Workplace Hazardous Material Information System/Globally Harmonized System. This includes recognizing health and safety hazards, reporting incidents, fulfilling responsibilities under the applicable legislation, as well as participating in in-services and fire drills. Participates in the ongoing Fire Prevention, and Pest Control programs and any other programs as required.