Cook II - Certified

Winnipeg Regional Health Authority; Ste. Rose du Lac; On-site; CAD 45,000 - 60,000; Full time

Job summary

Prairie Mountain Health is seeking a Cook II to lead the Nutrition Services for the facility. You will supervise daily operations, ensure portion control, sanitation and safety, and assist in menu planning and ordering to meet therapeutic guidelines.

You will prepare all food items according to menus, monitor temperatures, and support the team in maintaining high quality service for clients and staff.

Qualifications

• Grade 12 MB Standards or equivalent.
• Dietary Level II or Journeyperson Cook certification required.
• Food Handler Training Level 1 or willingness to obtain within 6 months.
• Minimum 1 year healthcare food service or institutional cooking experience.
• Demonstrated dexterity, speed and efficient work methods.
• Ability to supervise and train staff and students.

Responsibilities

• Lead Nutrition Services coordination for the facility and supervise daily QA processes.
• Prepare food per production schedules, standard recipes, and quality standards.
• Monitor temperatures and ensure safe, compliant food handling and storage.
• Assist with menu planning, ordering, and inventory as needed.
• Supervise staff, mentor new employees, and maintain positive team relations.

Skills

Leadership

Supervision

Food safety

Communication

Education

Grade 12 MB Standards

Dietary Level II / Journeyperson Cook

Job description

Already a Manitoba health-care employee?

Site: Prairie Mountain Health -Mental Health Program (includes Community & Crisis Services)

Department / Unit: Addiction Services - William Monson House

Job Stream: Clinical Support

Union : MGEU

FTE: 0.90

Anticipated Shift: Days

Daily Hours Worked: 8

Salary: As per collective agreement

Position Summary:

Under the direction of the Supervisor, the Cook II 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 clients with emphasis on portion control, waste control, proper sanitation and safety. The Cook II 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. The cook II helps to develop menus, ensures the Kitchen has the required food products and kitchen tools to meet menu requires by ordering food products, general kitchen utensils, and cleaning supplies, and assigns client chores. Oversees day-to-day activities of the kitchen, including quality assurance processes.

Qualifications:

Grade 12 (MB Standards)

Successful completion of Dietary Level II or recognized institutional or quantity cooking course or Journeyperson Cook certification

Current Food Handler Training Certificate Level 1 or willing to obtain within 6 months

One (1) year (minimum 2015 hours) health care food service or institutional 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 problem solving and decision making skills

Demonstrated flexibility to facilitate changes in techniques and procedures in a changing environment

Demonstrated communication skill

Ability to respect and promote confidentiality

Ability to perform the duties of the position on a regular basis

Ability to respect and promote a culturally diverse population

Ability to work effectively and maintain positive working relationships with co-workers, clients and within interdisciplinary team

Overview:

Assumes a leadership role in coordinating the Nutrition Services for the facility, including the daily supervision of 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

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

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.

Sundry duties as assigned.

This position is subject to a Criminal Records Check (including vulnerable sector), Adult Abuse Registry Check, and a Child Abuse Registry Check. The successful candidate will be responsible for any services charges incurred.

PMH has an Indigenous Human Resource Initiative and is committed to increasing the representation of Indigenous people within all levels of our workforce. Indigenous applicants are encouraged to voluntarily self-identify as being of Indigenous descent in their cover letter and/or within their application form.