Overview
Cook- Temp Part time Jobs in Port Perry, Ontario at Southbridge Care Homes
Title: Cook- Temp Part time
Company: Southbridge Care Homes
Location: Port Perry, Ontario
COOK – Port Perry PlaceCandidates are invited to apply for the Part-time position of Cook to work at Port Perry Place, a 95-bed long-term care facility, located in Port Perry, 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
Qualifications
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
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