Cook

Retirement Concepts; Parksville; On-site; CAD 40,000 - 60,000; Full time

Job summary

An established industry player in senior living is seeking a dedicated Cook 1 to join their team. This role involves preparing nutritious meals while ensuring adherence to food safety regulations and accommodating dietary needs. As part of a collaborative environment, you'll engage with residents and staff, contributing to a culture of respect and care. If you have a passion for culinary arts, especially in a healthcare setting, and want to make a difference in the lives of seniors, this opportunity is perfect for you. Join a team that values growth, creativity, and teamwork in a fulfilling workplace.

Qualifications

• Grade 12 or equivalent; culinary experience in large quantity food preparation.
• Knowledge of food safety regulations and special diets is essential.

Responsibilities

• Prepare and serve meals ensuring dietary needs are met.
• Maintain food safety standards and coordinate kitchen workflow.
• Supervise staff and participate in menu planning.

Skills

Large Quantity Food Preparation

Knowledge of Special and Therapeutic Diets

Food Safe Level 1 Certificate

Creativity

Attention to Detail

Organizational Skills

Team Collaboration

Ability to Lift 50 lbs

Education

Grade 12 or Equivalent

Cooks Training Program

Red Seal Certificate

Tools

Cleaning Equipment

Job description

Position: Casual, Stanford Seniors Village (Parksville, BC)

About Us
At West Coast Seniors Housing Management, we see our communities as a family and we are equally committed to our residents and our staff. We provide an engaging work environment and treat each other with respect and dignity. We invest in the growth and development of our teams to actively participate in the creation of memories and moments that matter to our residents.

About The Role
The Cook 1 reports to the Head Chef or designate and is responsible for the daily preparation of all nourishing and visually appealing meals for residents, guests, and staff. This role ensures that the changing dietary needs of the person served throughout the community are met and safe food handling methods are followed.

Responsibilities

1. Be an engaged collaborative team player, developing and maintaining professional relationships that support and strengthen the organizational culture and purpose.
2. Review menus and production sheets before preparing.
3. Ensure use of proper food handling techniques, based on food safe regulations.
4. Complete daily temperature checks for hot and cold food.
5. Complete daily temperature audits for fridges, freezers, and storerooms and record findings on daily audit form.
6. Prepare and serve foods for therapeutic or specialty diets according to planned menus.
7. Make menu substitutions as necessary and record these in the designated Food Substitution Log in Sheet.
8. Coordinate the workflow and provide direction to designated staff related to the production, delivery, and clean-up of meals for assigned area.
9. Perform ordering and receiving of consumable items according to established purchasing procedures and policies. Maintain consumable inventory utilizing methods to minimize spoilage and waste.
10. Adhere to time schedules for service of meals and nourishments.
11. Follow daily production charts, standardized recipes, and daily composite menus while working within a set budget.
12. Participate actively in planning and preparing special occasion and theme meal days.
13. Actively participate in orientation of new staff, community programs, meetings, committees, and educational in-services.
14. Maintain a safe environment for residents, family, and staff, through:
1. accident prevention,
2. knowledge of emergency procedures and regulations,
3. the safe use of supplies and equipment and reporting when repairs are necessary, and
4. utilizing infection control procedures.
15. Participate in organizational planning related to Food Services by providing input in the menus, implementation, schedules, and other initiatives to ensure a high standard of Food Services.
16. In the absence of the supervisor, be responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
17. Perform other related duties as required.

Qualifications & Skills

1. Grade 12; or equivalent.
2. Graduation from a recognized Cooks Training program or equivalent combination of education and experience.
3. Must have experience in large quantity food preparation, preferably in a healthcare or retirement setting.
4. Must be knowledgeable of the Provincial Food Premises regulation and Canada’s Food Guide to Healthy Eating.
5. Must have knowledge of and experience with special and therapeutic diets.
6. Minimum of 2-3 years’ culinary experience.
7. Food Safe Level 1 Certificate - Level 2 an asset.
8. Red Seal Certificate preferred.
9. Serving it Right certification an asset.
10. Good working knowledge of accepted sanitation standards.
11. Some supervisory experience an asset.
12. All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.
13. Demonstrates creativity, attention to detail and organizational skills with the ability to delegate.
14. Ability to push, pull, stoop, crouch, lift and carry up to 50 lbs. Must be able to work with cleaners, detergents, and other cleaning equipment.
15. Demonstrates collaborative and team working skills.
16. Ability to work independently and follow instructions with minimal supervision.
17. Ability to read, write, and speak English proficiently and understand verbal and written instructions.

West Coast Seniors Housing Management is an equal opportunity employer.