Cook Ii - Certified

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
  

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.

RESPONSIBILITIES:

Overview: