Cook

Scope

Reporting to both theNutritionManager and theNutritionSupervisor. The role of the Cook (HC/AC)is responsible forpreparing and cooking meals and snacks for residentsin accordance withplanned menus standardized recipes and special delivery needs. The Cook (HC/AC) ensures food is safenutritious and presented in a way that promotes dignity and enjoyment for residents. This role plays a key part in enhancing theresidentexperience by providing high-quality meals in a safe and sanitary environment. Resident safety is upheld by adhering strictly toestablishedpolicies and procedures.

Qualifications

• Cook Certificate or equivalent (e.g. Red Seal Culinary Diploma or Institutional Cook Experience as per O. Reg. 246/22).

• Certificate of Qualification as a Cook issued by a recognized authority or a post-secondary diploma/degree in Food and Nutrition Management.

• Safe Food Handler Certificate recognized by Public Health.

• Must have a minimumof 1 year of cooking experience inlong-term care hospital or healthcare setting.

• Strong knowledge of food safety infection prevention and control (IPAC) and nutrition standards in Long-Term Care.

• Proficient in preparing andmodifyingtherapeutic and textured diets (e.g. minced pureed thickened fluids).

• Ability to read and follow standardized recipes and therapeutic diet menus.

• Physical ability to perform repetitive tasks stand forlong periods andlift upto 2530lbs.

• Excellent English communication skills (written and verbal).

Key Responsibilities

• Prepare and cook meals and snacks for residents staff and guestsin accordance withcurrent menu cycles production sheets and dietary requirements.

• Ensure all food isprepared and deliveredon time atappropriate temperatures and in correct portions and textures.

• Modify food for residents requiring therapeutic ortextureddiets as per physician or dietitian orders.

• Promote pleasurable dining by platingmeals attractively and in a manner that promotes dignity and enjoyment for residents.

• In the absence of theNutritionManager or Supervisor make necessary menu substitutions and document changes per policy.

• Adhere to safe food handling practices and all applicable provincial and municipal regulations including HACCP and LTC-specificguidelines..

• Monitor and record food and equipment temperatures daily.

• Maintainaccuraterecords of menu changes deliveries audits and cleaning schedules.

• Ensure all kitchen and food prep areas are kept clean and sanitizedin accordance withinfection control standards.

• Assistwith receiving deliveries rotating stock using the FIFO method dishwashing and general kitchen duties.

• Report any unsafe conditions equipment malfunctions or potential food safety risks to theNutritionManager/Supervisor.

• Participate in departmental meetings in-service education and quality improvement initiatives.

• Contribute tospecial events theme days and cultural meals in collaboration with the team.

• Collaborate andcommunicateeffectively with dietaryaides fellow cooks and staff across departments to support a resident-centered dining experience