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Responsible for preparing and serving attractive and nutritious meals and snacks, assists in supervision of Food Services Personnel and ensures the kitchen area is kept clean and sanitary.
Maintains all Food Safe/Serve It Right standards.
Qualifications: A Certified Red Seal from an accredited school or equivalent.
Minimum of 2 years experience in volume food preparation in the hospitality industry.
A people person with a heart for seniors and a positive, outgoing disposition.
Demonstrated ability in working independently and achieving deadlines in a fast paced environment.
Key Responsibilities: Prepares meals from planned menu for residents and guests in accordance with sanitation and safety regulations, using methods best suited for the nutritional quality and appearance of the food.
Responsible for maintaining the cleanliness of the food preparation area and kitchen equipment.
Forecasts food production requirements on a daily basis, implements portion control methods during meal service and plans for effective utilization of left over foods.
Supervises Food Services staff in the absence of Food Services Manager.
Maintains a team approach by attending and participating in the regular monthly department meetings.
Hours of work are 6:00am-2:00pm working 4 shifts on and 2 days off.
Cuisine Specialties
- European
- Canadian
Types of Meals/Food Prepared
- Therapeutic diets
- Lunches
- Dinners
- All meals
- Full course meals
- Buffet
Essential Skills
- Reading text
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Computer use
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Own transportation
Cook Categories
- First cook
- Cook (general)
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
- Red Seal Certificate
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Plan menus
- Organize and manage buffets and banquets
- Order supplies and equipment
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare and cook special meals for patients as instructed by dietitian or chef
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Formal dining room
- Nursing home or other health institution
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Cereals, grains and pulses
- Bakery goods and desserts
- Hors d'oeuvres
- Meat
- Pasta
- Fish
- Seafood
- Pizza
Work Location Information
- Urban area
Security and Safety
- Criminal record check (abstract)
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