ACCOUNTABILITY OBJECTIVE
Under the direction of the dining services manager/head chef, is responsible for the preparation and garnishing of attractively plated, nutritious meals for residents and guests. Ensures cleanliness of the kitchen and equipment in accordance with public health standards and regulations.
BACKGROUND/QUALIFICATIONS
Grade 12 education. Must be able to communicate effectively, both written and verbally, in the English language. Chef training or culinary management diploma or certificate granted by a college established under the Ontario Colleges of Applied Arts and Technology Act, 2002 or the equivalent is required. Must have minimum one year’s experience in quantity cooking and food preparation at a cook II level. Safe Food Handler’s Certificate.
KEY RESPONSIBILITIES
- Participates in and contributes to the VQI Program.
- Prepares and produces the breakfast meal as per the posted menu, following HACCP principles.
- Prepares soup and cold entrees and assists with preparation of the hot luncheon entrée.
- Assists in menu planning and recipe development by providing input on resident acceptability.
- Collects, labels and stores food samples from each meal.
- Serves appetizing and appealing meals to the residents and ensures that the appropriate temperature of the food is documented and maintained (hot food hot, cold food cold).
- Observes proper portion control.
- Serves in resident dining room. Verbally delivers menu, takes orders and fills resident requests.
- Prepares trays as required.
- Receives and stores food purchases and supply orders.
- Assists with dish and pot washing and clearing and cleaning the dining room.
- Assists in monitoring risks such as correct food temperatures, fridge and freezer temperatures, dish and pot washing temperatures.
- Monitors food quality, quantity, appearance and portion size.
- May assist in replacing staff for call-in.
- Attends staff meetings.
- Participates in departmental in-services.
- Performs all other duties as assigned or delegated by the dining services manager/head chef or other members of the residences management team.
- Maintains effective communication, both written and verbal with co-workers. Uses appropriate lines of communication.
- 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, Workplace Hazardous Material Information System, Food Premises regulations 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.
