Cook I

Prairie Mountain Health; Brandon; On-site; CAD 20,664 - 30,307; Full time

Job summary

Prairie Mountain Health in Brandon, MB is seeking a Cook I to support Nutrition Services. You will handle production and distribution of meals, ensure portion control, proper sanitation, and adherence to therapeutic diets as outlined by menus and policies.

Under supervision, you will supervise staff in the absence of management, adapt to dietary changes, maintain records, and participate in quality assurance to ensure safe, nutritious meals for patients and residents.

Qualifications

• Grade 12 education completed in Manitoba or equivalent.
• Current Food Handler Training Certificate Level 1 or willingness to obtain within six months.
• Experience in health care food service or cooking preferred.
• Other combinations of education and experience will be considered.
• Demonstrated dexterity, speed and efficient work methods.
• Demonstrated organizational skills and ability to work independently.
• Demonstrated communication skills.
• Flexibility to adapt techniques and procedures.
• Ability to display independent judgment.
• Respect for and promotion of a culturally diverse population.
• Respect for and promotion of confidentiality.
• Ability to perform duties regularly.

Responsibilities

• Lead in the absence of supervision to coordinate Nutrition Services and QA processes.
• Familiarize with all diets, reference materials, and technical terms used in Nutrition Services.
• Prepare food according to production schedules, recipes, and quality standards.
• Prepare items for special functions and dietary needs (therapeutic/texture-modified).
• Monitor food temperatures and ensure safety and portion control.
• Maintain sanitation and proper labeling, dating, and storage of leftovers.
• Assist with purchasing, receiving, and storage of food and supplies.
• Participate in menu planning, inventory, and audits.
• Support orientation and training of new staff and students.
• Report maintenance, safety, and security issues to supervision.

Skills

Dexterity

Speed

Organizational skills

Communication skills

Independent judgment

Adaptability

Confidentiality

Cultural diversity awareness

Education

Grade 12 (MB Standards)

Food Handler Certificate Level 1

Job description

• Current Food Handler Training Certificate Level 1 or willing to obtain within six (6) months
• Previous health care food service experience or cooking experience required
• Other combinations of education and experience will be considered
• Demonstrated dexterity, speed and efficient work methods
• Demonstrated organizational skills, and the ability to work independently
• Demonstrated communication skills
• Demonstrated flexibility to facilitate changes in techniques and procedures
• Ability to display independent judgment
• Ability to respect and promote a culturally diverse population
• Ability to respect and promote confidentiality
• Ability to perform the duties of the position on a regular basis

Qualifications

• Grade 12 (MB Standards)
• Current Food Handler Training Certificate Level 1 or willing to obtain within six (6) months
• Previous health care food service experience or cooking experience required
• Other combinations of education and experience will be considered
• Demonstrated dexterity, speed and efficient work methods
• Demonstrated organizational skills, and the ability to work independently
• Demonstrated communication skills
• Demonstrated flexibility to facilitate changes in techniques and procedures
• Ability to display independent judgment
• Ability to respect and promote a culturally diverse population
• Ability to respect and promote confidentiality
• Ability to perform the duties of the position on a regular basis

Position Summary

Under the direction of the Nutrition Services Supervisor and/or Manager, the Cook I is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to related areas with emphasis on portion control, waste control, proper sanitation and safety. The Cook I prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies. In the absence of the Nutrition Services Supervisor or Manager, oversees day-to-day activities of the Nutrition Services department, including the supervision of applicable staff and required quality assurance processes.

Responsibilities

Overview

• In the absence of the Nutrition Services Supervisor or Manager, assumes a leadership role in coordinating the Nutrition Services for the facility, including the daily supervision of the Nutrition Services staff at the facility level and required quality assurance processes.
• Ensures familiarity with all diets, the use of reference materials, and technical terms used in Nutrition Services.
• Prepares all food in accordance with production schedules, standard recipes, quality standards (taste, texture, presentation and appearance) and portion control guidelines.
• Prepares all food items as required for special and catered functions and other departmental programs (e.g. Meals on Wheels, Adult Day Program).
• Completes preparations for all therapeutic or texture-modified foods required.
• Adheres to the approved menu and therapeutic guidelines regarding the preparation and serving of therapeutic and/or texture-modified diets.
• Makes necessary changes to the client menus as directed in consultation with the Nutrition Services Supervisor, Manager or Registered Dietitian.
• Monitors and records temperature of foods through storage, preparation and service to ensure established temperature goals are achieved or exceeded.
• Maintains safe and healthy food preparation environment through compliance with “Food Safety Code of Practice” standards.
• Ensures appropriate labeling, dating and storing or discarding of left overs, including hazardous food sample maintenance.
• Assists with purchasing, receiving, checking and storage of food and supplies as required. Responsible for reporting damaged or missing goods.
• Assists with planning, organizing and evaluating menu items.
• Follows established safe work procedures for all relevant equipment and tasks.
• Ensures all relevant equipment is clean and operating efficiently.
• Assists with inventory procedures.
• Assists/participates in departmental quality control audits and procedures.
• Participates in orientation, training and mentoring of new employees and students.
• Reports Maintenance needs, accidents, injuries, security issues and unsafe work conditions to the Supervisor or Manager. Completes all necessary documentation.
• Complies with all regional and departmental policies and procedures.
• Other duties as assigned.