Cook

Salary Range: $29.72 To $29.72 Hourly This position is covered under the HEABC wage levelling. Please note the wage is currently being adjusted and topped up by the government and the displayed wage is therefore reflective of such initiative. Position: Casual, Stanford Seniors Village (Parksville, BC) About Us At West Coast Seniors Housing Management, we see our communities as afamily and we are equally committed to our residents and our staff. We providean engaging work environment and treat each other with respect and dignity. Weinvest in the growth and development of our teams to actively participate inthe creation of memories and moments that matter to our residents. About the Role The Cook 1 reports to the HeadChef or designate is responsible for the daily preparation of all nourishing,and visually appealing meals for residents, guests and staff. This role ensuresthat the changing dietary needs of the person served throughout the communityare met and safe food handling methods are followed. Responsibilities Include but not limited to:

1. Be an engaged collaborative teamplayer, developing and maintaining professional relationships that support andstrengthen the organizational culture and purpose.
2. Review menus andproduction sheets before preparing.
3. Ensure use of proper food handling techniques, based on food safe regulations.
4. Complete dailytemperature 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 servefoods for therapeutic or specialty diets according to planned menus.
7. Make menusubstitutions as necessary and record these in the designated Food SubstitutionLog in Sheet.
8. Coordinates the workflow and provides direction to designated staff related to the production,delivery and clean up of meals for assigned area.
9. Performs ordering andreceiving of consumables items according to established purchasing proceduresand polices. Maintains consumable inventory utilizing methods to minimizespoilage and waste.
10. Adhere to timeschedules for service of meals and nourishments.
11. Follow dailyproduction charts, standardized recipes and daily composite menus, whileworking within a set budget.
12. Participate activelyin planning and preparing special occasion and theme meal days.
13. Activelyparticipates in orientation of new staff, community programs, meetings,committees and educational in-services.
14. Maintains a safe environment for residents, family and staff, through:

• knowledge of emergency procedures and regulations,
• the safe use of supplies and equipment and reporting when repairs are necessary,

1. Participate inorganizational planning related to Food Services by providing input in themenus, implementation,schedules and other initiatives to ensure a high standard of Food Services.
2. In the absence of the supervisor, is responsible for the supervision of department production andservice, staff, including direction of staff, interdepartmental communications,and emergencies.
3. Performs other relatedduties as required.

Qualifications & Skills

1. Grade 12; orequivalent.
2. Graduation from a recognized Cooks Training program or equivalentcombination of education and experience.
3. Must have experience in large quantity food preparation, preferably in ahealthcare or retirement setting.
4. Must be knowledgeable of the Provincial Food Premises regulation andCanada’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 1Certificate - Level 2 an asset.
8. Red Seal Certificatepreferred.
9. Serving it Rightcertification an asset.
10. Good working knowledgeof accepted sanitation standards.
11. Some supervisoryexperience an asset.
12. Allsuccessful applicants must pass the vulnerable sector Criminal Record Checkapplicable to Provincial guidelines.
13. Demonstratescreativity, attention to detail and organizational skills with ability todelegate.
14. Abilityto push, pull, stoop, crouch, lift and carry up to 50 lbs. Must be able to workwith cleaners, detergents and other cleaning equipment.
15. Demonstratescollaborative and team working skills.
16. Ability to workindependently and follow instructions with minimal supervision.
17. Abilityto read, write, and speak English proficiently and understand verbal andwritten instructions.

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