Cook

The role is responsible for preparing and serving nutritious meals as outlined on menus in accordance with applicable food service and safety regulations.

ACCOUNTABILITIES

FOOD PREPARATION: Prepares and serves nutritious meals to guests following Canadas Food Guide and the Dietician-approved menu. Ensures Food-Safe practices are always followed in food preparation and service. May use a wide range of cookery methods to produce a range of menu items, including boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill and shallow fry. In collaboration with the Food Services Manager ensures inventory is rotated every when new stock arrives. Checks and records the temperature of food items and takes into consideration the amount of time they have been in the danger zone. Ensures items stored in the refrigerator and freezers are labelled, dated, covered properly and placed on the appropriate shelf. Takes the temperature of prepared foods before service and records the same. Decides on the appropriate, creative, and efficient use of food to minimize wastage. Prepares and sequences the timing of food and preparation of tasks. Ensures menu deviations are recorded on the substitution chart provided. May assist with recording monthly and quarterly statistics for meal numbers, volunteer and Fine Option hours, ensuring time sheets are up to date. Participates in scheduled job-related training as required. and all cooking equipment.

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