Under the direction of the cook supervisor, is responsible for food preparation, delivery and serving of meals to residents and the cleanliness of the kitchen and equipment in accordance with specific standards and regulations.
Minimum Grade 12. Knowledge of food preparation and serving techniques. Safe Food Handler’s Certificate. Some formal cooks’ training will be given preference. Must be able to communicate effectively, both written and verbally, in the English language.
Participates in, and contributes to, the home’s Continuous Quality Improvement (CQI) program.
Prepares food for residents and guests in accordance with sanitation and safety regulations.
Must be available to work 4 days per week which includes weekends.
Must be capable of working in a fast paced environment.
Must be a team player
Ensures all temperature records are taken and documented as required.
Performs other related duties as delegated or assigned by the Dining Services Manager.
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 Systems, Food Premises Regulations, and LTC/or ORCA dietary standards. 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.
Under the direction of the Sous Chef, you will be responsible for the cleanliness of all kitchen equipment and utensils. You will support the cooks with meal preparation and presentation. You will clean and sanitize all kitchen equipment and utensils, including floors, walls, and storage rooms, and assist with meal preparation and presentation, according to established methods and guidelines. You will support the kitchen team and contribute to the fine dining standard for food quality and presentation; promote health and safety in the workplace, ensuring compliance with health and safety legislation; and support all staff to recognize and prevent unsafe acts in the workplace.
How do I qualify?
What we are looking for:
Strong service orientation; knowledge of formal dining room service
Demonstrated ability to prioritize and respond with a sense of urgency when required
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.
Must meet one of the three (3) following qualification scenarios:
Chef training or culinary management certificate or diploma from a program that meets the requirements of the OLTCH Act, or
Certificate of qualification as a Cook issued by an authority meeting the requirements of the OLTCH Act, or
Post-secondary diploma in food and nutrition management or a post-secondary degree in food and nutrition.
Additional qualifications include:
“Red Seal” certification preferred
Experience in institutional large quantity cooking preferred
Ability to work safely, following established safety practices and procedures
Ability to read and write English, and understand moderately complex verbal and written instructions in English
Proven ability to provide direction and lead others within a busy environment.
As a COOK and a key member of the Food & Nutrition Services department, you will work as part of a team to plan and facilitate food production in the main kitchen by preparing nutritious meals and snacks for the Residents of Shepherd Village, in accordance with Long-term Care and Retirement legislation, Public Health regulations, and other applicable standards.
A successful candidate will demonstrate strong knowledge of the Canada Food Guide and therapeutic diets, and be able to increase or decrease recipe yields based on the needs of facility. The successful candidate must demonstrate strong leadership and communication skills amongst his/her peers, and skillfully produce and craft catering orders for special occasions, large events and other meetings as needed.
You will be expected to represent Shepherd Village in a courteous and professional manner, while maintaining amicable relationships with staff, Residents and their families, in keeping with our Corporate Values.
Our ideal candidate possesses the following qualifications & skills:
Completion of Chef Training or Culinary Management diploma, required
Red Seal Certified, preferred
3+ years' experience in large quantity food preparation, preferably in a long-term care, retirement or hospitality setting, required
Previous experience in large function catering, preferred
Effectively communicate in English with staff, Residents and their family members
Ability to receive and follow instructions effectively and efficiently work independently or with others
Capable of meeting the physical requirements of the job, including but not limited to;
Join us as a values driven leader to oversee and manage the environmental services department in our Retirement community. With your technical expertise, you will take a proactive approach to ongoing maintenance, reliability, and optimization of equipment. In addition, you will ensure that the physical condition of the building is maintained in a condition that reflects the Revera brand while ensuring the safety of residents, employees and guests. Our goal is to exceed our resident’s expectations and optimize their experience!
SCHEDULE: Casual, 35 hours bi-weekly, every other weekend. This is intended to define the normal hours of work for employees but shall not be interpreted as a guarantee of hours, therefore, employees must be available to work flexible hours as may be required.
Build meaningful relationships with a specified number of seniors and their families as you provide assistance with activities of daily living, attend to individual care needs and get to know their unique preferences and personalities
Notify management of changes in condition and recommend adjustments in the level of care and service
Assist residents in life skills and other life enriching activities as indicated on their individual profile
Blends a variety of multi-sensory experiences into the resident's day
Participates in the development of the Individualized Service Plans (ISP) and monthly updates
Responsible for their designated group of residents during the shift, knows where their residents are and physically checks on them throughout the shift.
Partners with community team to ensure community is in compliance with OSHA requirements and promotion of Risk Management programs and policies; adherence to safety rules and regulations.
Responds to the dining needs of the residents and guests while maintaining Sunrise hospitality and service standards
Invite, Encourage, Assist (IEA) residents in life skills and other life enriching activities as indicated on ISP and demographic profile
Committed to serving our residents and guests through our Principles of Services