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POSITION: Cook II & Baker
DEPARTMENT: Food Services
RESPONSIBLE TO: Director of Food Services
Under the direction of the Director of Food Services, the Cook II/Baker is responsible for the provision of baked goods for the facility as well as assisting in all areas of food preparation. When required, the Cook II/baker will substitute for the head Cook
As an employee of the RK Mac Donald Nursing Home, every person has a responsibility to be involved in providing a stimulating environment for the residents. In keeping with our Mission, Vision and Values and our philosophy of Resident Centered Care, the Cook II & Baker serves as a positive role model; as a partner in the provision of care and support of our residents, and represents the home in a positive, professional, efficient and confidential manner.
Cook II & Baker in health care facilities must be adept at reading and comprehending complex dietary instructions. Must continuously clean work areas, equipment, food and cooking utensils. Cleaning is performed before, during and after cooking.
Functions and Responsibilities
- Understands that the Resident and family are central to all departmental activities, services and decisions
- Establishes and maintains working relationships and performs all work in keeping with the Mission, Vision, Values and philosophy of resident centered care of the RK Mac Donald Nursing Home
- To promote and maintain the safety of residents, staff, and visitors as a strategic priority at the home at all times.
- Prepares and assists in the preparation of baked goods, desserts, sandwiches, salads, and supper menu items in sufficient quantities to cover the needs of the department. Assists with dinner meal pre-prep, as required.
- Maintains sanitation and safe food handling to industry standards.
- Prepares and assists in the preparation of food in sufficient quantities to cover the needs of the department by:
- Checking to determine what food preparation is required for the next day and ensuring that all items are readily available.
- Cooking food for the Home using a variety of utensils and appliances in accordance with established procedures.
- Assisting in maintaining high standards of food production and portion control.
- Following standardized recipes as required, unless otherwise specified.
- Actively controlling food cost by making effective use of leftovers and eliminating waste wherever possible.
- Reporting any menu changes to Director of Food Services.
- Assisting in maintaining high sanitation and safe food handling practices by:
- Checking cooking equipment in the kitchen areas prior to using it.
- Reporting all defective or hazardous equipment and/or conditions to the Director or Senior Cook as soon as possible.
- Completing regular cleaning checklists and following up on any problem areas noted.
- Ensuring equipment used and area is cleaned after use.
- Must be familiar with Department Policies and Procedures Manual, WHMIS, and EMO
- Attend annual in services for WHMIS, Fire Safety; re-certify Food Handlers certification and First Aid/CPR, as required.
- Perform additional related duties as outlined by the Director of Food Services
Education, Training and Experience
The work requires a thorough knowledge of institutional food production and safety and sanitation in food handling. The work requires understanding of food handling and preparation practices and recipe adjusting. The work requires satisfactory completion of formal and practical training in food preparation from a recognized cooking school equivalent to journeyman’s papers and at least one year’s practical institutional experience. Minimum education level Grade 12. Must have a food handler’s course, which is to be updated every 5 years. Attend annual in-service for WHMIS and Fire & Safety.
The work requires accurate estimation of food needs and conversion of recipes for quantity food production. The incumbent must be able to head off potential problems and deal with them effectively.
The work requires continuous walking and standing while preparing and serving meals. The incumbent is required to lift up to 50 pounds without the help of another person.
Safety of Self and others
The work requires the observation of normal safety precautions in operating stoves and appliances, cooking food and handling equipment.
Resources and Services
The work requires effective and efficient control of food and associated costs. Errors in menus, recipes and orders could have a significant effect on resident care.
The work requires prolonged exposure to heat from cooking and serving equipment and occasional exposure to cold and minor injuries such as burns, scalds, and cuts.
There is no continuing responsibility for the supervision of other employees.
The work requires reliability, effective interpersonal relationships, flexibility, good personal hygiene, and neatness.