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Cook, Career Opportunity in Dartmouth, Nova Scotia

Job description

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.
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