Cook - COO24102024

CSCalgary.HRResumes@salvationarmy.ca | We look forward to receiving your application and please know that we will not be able to accept any applications that do not include the job number and/or attached resume.

Description

This position provides preparation and serving of nutritious meals as outlined on menus of the day in accordance with applicable food service and safety regulations.

KEY RESPONSIBILITIES:

Food Service:

1. Prepares meals; may prepare for special dietary needs of residents/clients.
2. Operates large-volume cooking equipment such as griddles, deep fryers, steamers, steam kettle, electric skillet.
3. Makes use of and decides on best use of resources, especially donations to maximize utilization and minimize waste.
4. Ensures food safe practices for the efficient delivery of services.
5. Maintains sanitation, health, and safety standards in work areas.
6. Follows guidelines for the safety and security of food and equipment; monitor practices to ensure adherence.
7. Provides input into meal preparation.
8. Mentors/guides Kitchen Helper in assisting with production and service of meals.
9. Provides internal catering services for special events.
10. Receives, processes, moves all donated/purchased food and related items to their storage location.
11. Maintains records as required.
12. Assumes supervisor’s, or designate, duties during his/her absence.
13. May perform supervisory duties in the absence of the Food Services Supervisor or Team Leader.
14. May supervise students, volunteers and/or residents in work assignments.

Administrative:

1. Submits incident and injury reports as required.
2. Completes and maintains monthly reports/logs as required by accreditation standards, and legislative/health and safety.
3. Attends monthly staff meeting.
4. Attends monthly coaching meetings.
5. Attends mandatory training as scheduled.

CRITICAL RELATIONSHIP MANAGEMENT

Internal
• Ministry Unit employees, volunteers and students
• Food Services team members
• Residents and clients

MANAGERIAL/TECHNICAL LEADERSHIP RESPONSIBILITY:
• Reports directly to: Food Services Supervisor
• Direct reports for this position: None

FINANCIAL AND MATERIALS MANAGEMENT:
• Makes effective use of donated food and supplies.

WORKING CONDITIONS:
• Works in a commercial kitchen within a men’s residential facility.
• Hot/steamy environment; also enters freezers.
• Noise and odours.
• Timeline pressures.
• Works with moving and sharp objects.
• Potential for cuts and burns.
• Verbal aggression from residents/clients.
• Shift work that may affect lifestyle.
The above responsibilities must be performed in keeping with The Salvation Army’s Mission, Vision and Values, in a professional manner, upholding our code of conduct.

QUALIFICATIONS AND EDUCATION REQUIREMENTS:

1. High School, plus specialized courses of up to six (6) months.
2. Cook’s papers (1 year course).
3. Police Information Check (PIC) with Vulnerable Sector Search.
4. Canadian institute of Food Safety Food Handler Certification Course or equivalent.
5. One to three years prior related experience with at least one year of institutional cooking experience.
6. Knowledge of health and sanitary regulations.

PREFERRED SKILLS/CAPABILITIES:

1. Attention to detail and problem-solving skills.
2. Creativity to come with new recipes to utilize donations.
3. Physical endurance to stand, as well as perform physical duties of the role, much of the shift.
4. Dexterity, good motor skills and hand-eye coordination.
5. Communication skills to work effectively with other kitchen staff and adapt to various personalities.