Dining & Food Service jobs

Position Summary

Reporting to the Food Services Manager, Chef, Lead Cook, or Cook 2, the Cook is responsible for the daily production, delivery and service of items from a designated menu, maintenance of a safe sanitary workplace, and participating in the smooth operation of the department.

This position is 30 hours per week.

Rotation: Wednesday and Thursday - 11:30AM - 7:30PM + Saturday and Sunday - 9:00AM -5:00PM.

Responsibilities

Include but not limited to:

1. Responsible for the production, delivery and service of assigned menu items using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
2. Ensures the proper preparation, delivery and storage of food to ensure safety of residents, guests and the public. Performs audits testing the palatability and temperature of foods and take corrective action as necessary.
3. Maintains established food rotations in storage in order to minimize spoilage and waste.
4. Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.
5. Assists the Food Services Manager/Chef/Lead Cook in the organization and evaluation of Food Services to ensure a high standard of Food Services by providing constructive suggestions and feedback.
6. Promotes and maintains positive communication and relationships among management, staff, residents, and the public.
7. In the absence of the Food Services Manager/Chef/Lead Cook, or Cook 2 the Cook, is responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
8. Perform all other duties as required.

Responsibilities:

• Creates and maintains a welcoming customer atmosphere in the dining room.
• Provides direction, leadership and supervision to all Servers, across communities, including hiring, training, performance reviews and dealing with issues and/or conflict that arises.
• Oversees the work schedules, job duty updates and vacation requests of dining room staff to ensure all shifts are staffed as required.
• Accounts for all residents at all meal times and reports any unexplained absences to the Community Resident Manager or Community Resident Assistant Manager.
• Communicates with and resolves feedback from residents regarding any serving or food quality issues and advises the Food Services Manager, Community Resident or Community Resident Assistant Manager.
• Oversees and ensures the dining areas are cleaned to Silvera standards (Policy #4.60) and ASCHA Lodge Minimum Standards of Operation.
• Required to assist in daily serving responsibilities of coffee/tea service if the department is short-staffed.
• Participates in and promotes the Health and Safety program including responsibility for updating MSDS sheets and ensuring safe work practices are developed and followed.
• Reports any unsafe work conditions to the Food Services Manager or Maintenance.
• Handles emergency procedures and act accordingly when required.
• Participates in the planning and implementation of special events.
• Attends various committees as requested by Silvera, and participates in Supported Living Accommodation Standards as required.

We offer:

• Full-Time Hours
• Comprehensive benefits package
• Work skills training

Candidates are invited to apply for a part-time casual position of Cook to work at our Birchwood Terrace Home, a 96-bed long-term care facility, located in Kenora, Ontario.

Reporting to the Dietary Manager, follows established policies, procedures and standards, prepares and serves food for the residents, including the more complex meal preparation for the facility (dinner, sauces, desserts etc.), cleans production area and equipment.

RESPONSIBILITIES

• Reviews regular and therapeutic menus and sets up equipment and supplies for food preparation. Prepares food and nourishments including evening meal following standardized recipes and production sheets. Provides for prescribed diets, including variations in texture. Ensures meals are served on time, at appropriate temperatures and in portion controlled quantities.
• In the absence of the Dietary Manger, decides on menu changes as necessary and ensures that changes are recorded following department procedures.
• Monitors quality and quantity of food supplies ordered, proper operation of kitchen equipment and alerts Manager of problems. Recommends corrective action.
• Directs Dietary Aides in basic food preparation procedures and in serving activities at meal times; assumes responsibility for routine departmental operations in the absence of the Dietary Manager, including staff replacements and service calls for malfunctioning equipment.
• Maintains all required records such as menu changes, delivery receipts, temperature checks; cooperates with other departments to meet resident needs.

Candidates are invited to apply for the above position to work at Birchwood Terrace, a 96-bed long-term care facility, located in Kenora, Ontario.

Reporting to the Dietary Manager, the Dietary Aide assists with food preparation and serving of meals. Cleans eating, cooking, storage, and serving areas, as well as equipment. Follows established policies, procedures and standards.

RESPONSIBILITIES

• Serves food to residents according to individual diets and preferences. Observes time limits for meal serving. Maintains foods at proper serving temperature.
• Assists Cooks to clean and prepare such uncooked food as salads, vegetables and fruits. Follows basic instructions in preparing such simple foods as breakfast items, basic desserts and garnishes.
• Clears plates and trays, loads and operates dishwasher. Cleans pots, pans and cooking utensils as per procedure.
• Participates in proper storage and labeling of dietary supplies and food, including leftovers.
• Adheres to established departmental policies, procedures regarding quality assurance, fire, safety, environment, and infection control.
• Assembles nourishment carts. Stocks unit kitchenettes.
• Participates in facility meetings as assigned. Attends in-service education programs.
• Other duties as assigned by Supervisor.

Position Summary   

Reporting to the Food Services Manger and/or designate, the food services worker will work an equal combination of both ‘Kitchen’ shifts and ‘Server’ shifts. Generally, staff will be responsible for the daily preparation and delivery of meals from a designated menu, maintenance of a safe and sanitary workplace for staff, a safe and sanitary dining area for tenants, and inventory control.

Responsibilities

Include but not limited to;

• Responsible for assisting with the preparation and presentation of menu items.
• Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and facility. Also ensures the proper preparation, delivery and storage of food to ensure safety of tenants, guests and the public.
• Assists the Support Services Coordinator in the organization and evaluation of Food Services to ensure a high standard of Food Services.
• Promotes and maintains positive communication and relationships among management, staff, residents, and the public.
• Responsible for all aspects of service in the dining room. Service includes lunch and dinner, teas, and special events etc. through table/tray presentation; delivery and pick up of trays from resident suites; preparation and service of food, beverages and accompaniments.
• Carries out general cleaning duties and routines, including clean up and setting of tables and the cleaning of the preparation and service areas; scrapes and stacks/racks dishes and when required returns them to storage.
• Establishes and maintains an atmosphere conducive to pleasant dining by creating an environment which maintains the happiness, self-respect, general dignity and physical safety of each resident.
• From time to time and in unusual circumstances the employee may be asked to perform other related duties.

What we offer:

• Starting wage of $17.82 per hour
• Family-friendly working hours (shifts within the hours of 6am – 7pm)
• Flexible scheduling
• Work skills training

What we offer:

• Starting wage of $17.82 per hour
• Family-friendly working hours (shifts within the hours of 6am – 7pm)
• Flexible scheduling
• Work skills training

Are you passionate about food? We are looking for a cook and prep cook who can prepare and serve nutritional meals according to the selected menu, monitor food handling, clean equipment, and has the ability to follow directions and dietary orders.

The primary purpose of this position is to provide assistance in all dining service functions as directed/instructed and in accordance with established dietary policies and procedures

Essential Job Functions Duties and Responsibilities

Dining Service Functions

• Serve meals that are palatable and appetizing in appearance. Serve food in accordance with established portion control procedures. Prepare food, etc., in accordance with sanitary regulations as well as with our established policies and procedures.
• Provide excellent and attentive customer service for an exceptional dining experience.
• Set up meal trays, food carts, dining room, etc., as instructed. Assist in checking diet trays before distribution. Deliver food carts, trays, etc., to designated areas.
• Pour coffee, tea and juices while assisting residents with opening containers.
• Prepare and deliver snacks, etc., as instructed.
• Bus tables during and after the meal.
• Clean work area according to cleaning schedules and assignments.
• Assist in maintaining food storage areas in a clean and properly arranged manner. Stock food and supplies for next meal.
• Provide support services to other dining rooms and special programs as needed.
• Assist chef with preparing and/or dishing up food, garnishing plates, preparing and delivering room service trays, etc.
• Assist with the set up and refill of catering and/or buffet functions.
• Attend and participate in service training programs to meet state and federal requirements.

The primary purpose of this position is to ensure a quality dining experience by greeting by seating residents and guests, overseeing dining room staff and maintaining a pleasant and clean dining environment and in accordance with current applicable federal, state, local regulations and with our established policies and procedures.

Essential Job Functions Duties and Responsibilities

Dining Room Functions

• Assists cooks in daily operation of the Dining Room.
• Provides supervision for special functions.
• Coordinates staffing schedules to ensure staffing requirements are met on a daily basis.
• Assigns wait staff to designated sections and all staff to appropriate side work.
• Ensures smooth and timely opening of the dining room, including the facilitation of the pre-meal meeting.
• Actively assists wait staff and bussers , which includes filling shifts and working on the floor. 
• Greets and seats residents and guests.
• Inspects side work and closes dining room.
• Employs appropriate loss prevention procedures.
• Ensures appropriate check control and resident charge procedures.
• Ensures consistently high quality customer service in the Dining Room.
• In consultation with the Executive Chef, hires, trains, disciplines and terminates departmental employees.
• Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment and the achievement of safe working practices.

The primary purpose of this position is to provide assistance in all dining service functions as directed/instructed and in accordance with established dietary policies and procedures.

Essential Job Functions Duties and Responsibilities

Dining Service Functions

• Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures.
• Clean work tables, meat blocks, refrigerators/freezers, etc.
• Sweep and mop floors as directed.
• Carry soiled food service items and utensils to wash area.
• Return clean food service items and utensils to proper storage areas.
• Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc.
• Perform dishwashing/cleaning procedures. Assure that utensils, etc., are readily available for next meal.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
• Ensure dishwashing supplies are adequate and equipment is proper working condition.

The primary purpose of this position is to provide assistance in all dining service functions as directed/instructed and in accordance with established dietary policies and procedures

Essential Job Functions Duties and Responsibilities

Dining Service Functions

• Serve meals that are palatable and appetizing in appearance. Serve food in accordance with established portion control procedures. Prepare food, etc., in accordance with sanitary regulations as well as with our established policies and procedures.
• Provide excellent and attentive customer service for an exceptional dining experience.
• Set up meal trays, food carts, dining room, etc., as instructed. Assist in checking diet trays before distribution. Deliver food carts, trays, etc., to designated areas.
• Pour coffee, tea and juices while assisting residents with opening containers.
• Prepare and deliver snacks, etc., as instructed.
• Bus tables during and after the meal.
• Clean work area according to cleaning schedules and assignments.
• Assist in maintaining food storage areas in a clean and properly arranged manner. Stock food and supplies for next meal.
• Provide support services to other dining rooms and special programs as needed.
• Assist chef with preparing and/or dishing up food, garnishing plates, preparing and delivering room service trays, etc.
• Assist with the set up and refill of catering and/or buffet functions.
• Attend and participate in service training programs to meet state and federal requirements.

The primary purpose of this position is to provide assistance in all dining service functions as directed/instructed and in accordance with established dietary policies and procedures

Dining Service Functions

• Serve meals that are palatable and appetizing in appearance. Serve food in accordance with established portion control procedures. Prepare food, etc., in accordance with sanitary regulations as well as with our established policies and procedures.
• Provide excellent and attentive customer service for an exceptional dining experience.
• Set up meal trays, food carts, dining room, etc., as instructed. Assist in checking diet trays before distribution. Deliver food carts, trays, etc., to designated areas.
• Pour coffee, tea and juices while assisting residents with opening containers.
• Prepare and deliver snacks, etc., as instructed.
• Bus tables during and after the meal.
• Clean work area according to cleaning schedules and assignments.
• Assist in maintaining food storage areas in a clean and properly arranged manner. Stock food and supplies for next meal.
• Provide support services to other dining rooms and special programs as needed.
• Assist chef with preparing and/or dishing up food, garnishing plates, preparing and delivering room service trays, etc.
• Assist with the set up and refill of catering and/or buffet functions.
• Attend and participate in service training programs to meet state and federal requirements.

Overview:

The Dining Services Director leads the execution of the signature dining services program at the community. He or she provides friendly, responsive service to create an exceptional dining experience for all of our residents. Each Dining Services Director’s primary objective is to exhibit the core values of Commonwealth Assisted Living and provide a memorable dining experience for the residents.

Responsibilities:

• Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code.
• Prepare food for regular and therapeutic diets according to the planned menu and written doctors’ orders.
• Ensure that the proper quantity of food is prepared and in accordance with established time schedules.
• Prepare food for special events as instructed by Director.
• Maintain costs within budgeted parameters.
• Use proper technique to taste prepared food to ensure quality taste and palatability prior to service.
• Maintain the proper temperature of food during preparation and service.  Record temperatures of food according to established policy.
• Report all hazardous and malfunctioning equipment to the Director.
• Make recommendations to the Director regarding improvements in recipes, menus, productions and service of food, equipment, etc. to enhance the quality of the food service.
• Attend and participate in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status.
• Assist in scheduling department working hours, personnel, work assignments, etc. to maintain quality resident care.
• Routinely inspect the dietary area and practices for compliance with current applicable regulations and as requested by the Director.
• Develop and utilize comprehensive inventory control procedures.
• Purchase food, supplies, and equipment, as required to meet the needs of the department.
• Ensure that a stock of staple/non-staple food, supplies, equipment, etc., is maintained at adequate levels at all times to perform departmental functions.
• Ensure that there is always a 72-hour emergency food and drinking water supply per regulations.
• Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected.

Other duties as assigned.

Overview:

The Cook, under the direction of designated management and supervisors, will prepare, present, store, and dispatch all food products, specifically, but not limited to Dining Room, Bistro (where located), marketing and catering events and resident tray service where required. This will include various functions to pre-set menu specifications within the given time limitations as previously determined by the Executive Chef and Guest, according to the standards of Commonwealth Assisted Living as determined by the Executive Chef, and in compliance with all health and safety regulations by ensuring adherence to all sanitary and safe food handling guidelines at all times.

Responsibilities:

• Professional diploma or food services management experience required.
• Minimum 1 year of cooking experience required.
• Working experience in the retirement home industry preferred.
• Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required.
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
• Ability to lift up to 50lb required.
• Effective communication skills.
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Highly effective teamwork skills.
• Computer literacy, including effective working skills of MS Word, Excel and e-mail required.
• Attention to detail in all areas of work.
• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision.
• Strong problem identification and problem resolution skills.
• Strong work ethic and positive team attitude.