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Job Description
The preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables,
desserts, or other foods. Plan menu items with resident committee and DOC, order supplies, and keep records and accounts.
Supervises and participate in cooking and baking and the preparation of foods.
Must participate in checking of all purchased supplies for quality and
account for each delivered item.
Detailed Work Activities:
Must expedite the pass through cooks window to maintain proper consistency in food
quality and service.
Conduct training for personnel for junior staff
Cook in quantity
Direct and coordinate food or beverage preparation
Monitor worker performance
Cook meals
Modify work procedures or processes to meet deadlines
Use oral or written communication techniques
Inspect facilities or equipment for regulatory compliance
Oversee work progress to verify safety or conformance to standards
Plan menus
Requisition stock, materials, supplies or equipment
Supervise and coordinate activities of cooks and workers engaged in food preparation.
Meet with sales representatives in order to negotiate prices and order supplies with DOC.
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients.
Check the quality of raw and cooked food products to ensure that standards are met.
Check the quantity and quality of received products.
Prepare and cook foods of all types, either on a regular basis or for special guests or
functions.
Order or requisition food and other supplies needed to ensure efficient operation.
Coordinate planning, budgeting, and purchasing for all the food operations with DOC.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Arrange for equipment purchases and repairs as needed.
Cuisine Specialties
- European
- Canadian
Types of Meals/Food Prepared
- Therapeutic diets
- All meals
Essential Skills
- Reading text
- Document use
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Own transportation
Cook Categories
- First cook
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
Specific Skills
- Supervise kitchen staff and helpers
- Plan menus
- Order supplies and equipment
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- 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
- Clean kitchen and work areas
Work Setting
- 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
- Meat
- Pasta
- Fish
Security and Safety
- Criminal record check (abstract)
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