Cook - OPSEU 394

County of Simcoe; Penetanguishene; On-site; CAD 39,000 - 44,000; Full time

Job summary

The County of Simcoe is seeking a Cook for a long-term care facility in Penetanguishene, ON. You will prepare meals and nourishments, follow approved menus, and supervise Dietary Aides to ensure safe, timely service while adhering to infection control and safety standards.

You will support dietary operations under the Supervisor, Dietary, and participate in staff orientations, in-service education, and quality management activities to enhance resident care and outcomes.

Qualifications

• Two years cooking experience in long-term care or institutional setting.
• Ability to cook and prepare modified textures for Dysphagia.
• Knowledge of infection control policies and procedures.

Responsibilities

• Assist the Dietary Supervisor in implementing FLTCA requirements.
• Supervise Dietary Aides and ensure safe, timely meal service.
• Prepare meals per approved menus and recipes; maintain records and inventories.
• Ensure sanitation, safety, and equipment maintenance as required.

Skills

Leadership

Communication

Infection control

Food handling

Education

Safety Handlers Certificate

Therapeutic diets knowledge

Job description

Penetanguishene, ON L9M 0V3 CA (Primary)

Job Description

POSITION SUMMARY

Under the direction of the Supervisor, Dietary, the Cook is responsible for ensuring that all meals and nourishments are prepared and served in a safe, appropriate manner. As a valued member of Long Term Care and Seniors Services, the Cook demonstrates a commitment to Resident Safety by providing quality care in accordance with the organization’s mission and vision.

DUTIES AND RESPONSIBILITIES (not listed in order of priority)

1. Assist the Dietary Supervisor in ensuring that the requirements of the FLTCA and other appropriate legislation are implemented in the dietary department.

2. Ensure that established policies, procedures and work assignments are followed and provide direction to Dietary Aides accordingly.

3. Ensure that meals are prepared and adequate portions are served on time and at the proper temperature in accordance with the menu/therapeutic menu or substitutions approved by the Supervisor, Dietary.

4. Ensure that menus are available and current.

5. Ensure that the approved recipes and production sheets are followed in the preparation of meals.

6. Record and communicate production amounts as required.

7. Ensure that cleaning and maintenance schedules, sanitary and safety procedures are carried out; report all equipment failures and breakdowns promptly to the Supervisor, Dietary, Maintenance, on call or Administrator. Promptly correct any unsanitary/unsafe conditions. SRS tickets.

8. Supervise Dietary Aides in the performance of their duties and assume responsibility for the efficient operation of the dietary department in the absence of the Supervisor, Dietary.

9. Ensure that care and services are delivered in environments that support safe resident care. Ensure that processes are maintained to support safe environments for all residents, visitors and staff.

10. Ensure that food and equipment is prepared, stored and handled in accordance with infection control policies and procedures.

11. Ensure that equipment is maintained and operated according to the manufacturer’s specifications and directions.

12. Assist the Supervisor, Dietary in the purchasing, receiving, checking and storage of foods and other supplies and maintain food records as required.

13. Communicate and prepare special diets and ensure that they are provided as required.

14. Undertake inventory of food and supplies as directed by Supervisor, Dietary.

15. Assist in the maintenance of optimal safety standards to ensure the safety of residents and other staff.

16. Assist in the orientation of new staff to the department (Dietary Aides and Cooks).

17. Attend in-service education sessions, staff meetings, committee meetings, workshops etc. as directed by the Supervisor, Dietary.

18. Assist in the implementation of quality management mechanisms as directed by the Supervisor, Dietary.

19. Participates in and demonstrates an understanding of resident safety principles and practices into all day-to-day activities. Follows safe work practices and procedures and immediately communicates any activity or action which may constitute a risk to Resident Safety

20. Acts as a member of the inter-disciplinary team within the Home.

21. Effectively utilizes all electronic systems provided.

22. Perform other related duties as assigned, including redeployment in emergency situations .

23. Works in compliance with the Occupational Health & Safety Act and the Long Term Care Homes Act, and their regulations in performing duties in a safe manner and follows all County of Simcoe Health & Safety policies, procedures and legislation.

24. Maintain confidentiality in accordance with the Municipal Freedom of Information and Protection of Privacy Act and the Personal Health Information Protection Act.

CORPORATE COMPETENCIES

• Acts with the Customer in Mind
• Continuously Seeks to Improve Work Processes
• Communicates with Impact

EDUCATION, TECHNICAL SKILLS AND CERTIFICATION

• Current proof of a valid Safety Handlers Certificate.
• Understanding of therapeutic diets.
• Knowledgeable of the nutritional needs of the geriatric population.
• Ability to cook and prepare modified textures to meet industry standards for Dysphagia.
• Possess good communication and interpersonal skills.
• Demonstrated leadership skills and have the ability to supervise.
• Criminal Records Check with Vulnerable Sector Screening that is less than six (6) months old at time of hire.
• As a condition of employment, candidates are required to submit documented results of TB testing, as per Public Health requirements (can be completed at the home).

Recommended but not required:

• Strong practicing knowledge of culinary practices preferably within a Long Term care setting, that has enabled the candidate to obtain a certificate of completion of 1 of the following; Red Seal Cook 415(A), Assistant Cook 415 ( B) or Institutional Cook 415 (D) from the College of Trades, Ministry of Training Colleges and Universities OR a Culinary Management Diploma or Nutritional Management Diploma that meets the requirements of the FLTCA and Section 82 in O. Reg. 246/22.
• Proof of or proof of enrolment as an Apprentice for the Cook trades designated 415 (A or B or D) with the College of trades Ministry of Training Colleges, Universities and Immigration within the first 3 months.
• Match the requirements of Challenge for the written knowledge based exam for the Cook trades designated 415 (A or B or D) with the College of Trades, Ministry of Training Colleges and Universities within the first 3 months of hire.

EXPERIENCE

• Minimum two (2) years previous cooking experience, preferably in a long-term care home, or retirement, hospital or institutional setting.
• Experience with preparation of cooking a variety of food in large quantities.
• Posses work experience with institutional, health care, restaurant, or hospitality cooking experience.

EFFORT

• Standing, walking, lifting (up to 50 lbs.), pulling, pushing, bending, and moving heavy items on a daily basis.
• Exposure to hot and cold temperatures

WORKING CONDITIONS

• This position is located in a long term care facility, exposure to illnesses and germs are possible on a daily basis.
• Work schedule to be determined; shifts may include days, evenings, weekends and holidays.

Salary Grade

$28.17 - $32.27

Union

OPSEU 394

The County of Simcoe thanks all applicants for their interest in this opportunity, but please note that only those candidates selected for an interview will be contacted.

Personal information provided is collected under the authority of the Municipal Act (2001) and will be used to determine eligibility for employment.