Cook, Career opportunity in Dartmouth, Nova Scotia

Key Duties & Responsibilities Include:

• Consistently ensures food quality, presentation, and service delivery meet established department standards.  Ensures meals are attractive, the correct temperature and portion size, and that service is timely.
• Follows production sheets to guide food preparation and assist with cost control.
• Assists with preparation of food for special functions e.g. catering, theme dinners etc).
• Familiar with the specific needs of each client e.g. diet restrictions, allergies and special requests/accommodations.
• Ensures completion of required documentation (inventory counts, food and equipment temperature and cleaning checklists, security / lock-up checklists as required).
• Assists with the process for checking and receiving of deliveries and inventory control. Ensures all supplies are stored, labelled, and rotated properly.
• Completes department audit activities as required.
• Participates in the client and employee incident reporting and investigation process as required.
• Processes pots, pans, and dishware and maintains sanitation dishwasher and dish sinks according to established cleaning guidelines as required.
• Ensures that dress code and appearance are in compliance with the facility policy.
• Follows disposal procedures according to established waste management guidelines for organics, paper, plastics, cans/bottles, non-recyclable material, etc.
• Reports areas and equipment in need of repair to the maintenance department.
• Ensures kitchen appearance meets established standards for cleanliness and organization.
• Communicates effectively with all facility teams.  Promotes teamwork and cooperation.
• Follows safety, environmental and infection control practices as per facility policies.

Requirements Include:

• Journeyman Cook’s papers from certified institution;
• High School diploma or equivalent education;
• Basic food safety training or other recognized food safety certification;
• Minimum one (1) year experience in volume food preparation in hospitality or healthcare;
• Minimum of 5 years cooking experience preferred;
• Previous experience working in a long-term care environment also considered an asset.