LOCATION: AVENS a Community for Seniors

JOB DESCRIPTION

POSITION: Cook

DEPARTMENT: Food Services

LOCATION: AVENS – A Community for Seniors

REPORTING: Food Services Manager

PURPOSE

The Cook is responsible for ensuring all dietary requirements of residents of the AVENS - A Community for Seniors are met in a safe, timely, efficient and effective manner.

SCOPE

The Cook operates based on the AVENS’ Vision “Seniors have a safe and caring community for life” and the Supportive Pathways Model of Care including:

1) Respect, Dignity and Self-worth

2) Privacy and Independence

3) Control, Choice and Autonomy

4) Social Interaction

5) Safety and Security

6) Residential Home-Like Environment

7) Trained and Supportive Staff, and

8) Resident Focused Care.

Within these principles, and under the direction of the Food Services Manager, the incumbent is responsible for planning, preparing and serving nutritious and well balanced meals while addressing the special needs of the residents, visitors and staff that meet the standards set in the AVENS Policy and Procedures Manuals. This includes cooking, cleaning, being receptive to the needs of the residents and clients, serving meals and guiding new staff in dietary techniques, etc.

RESPONSIBILITIES

1)  Complete food preparation duties by:

·  Consulting the weekly menu and preparing cooking and preparation schedules to meet established serving times

·  Organizing the work area to prepare meals in an efficient and sanitary manner

·  Using standard cooking methods and safe cleaning practices as outlined in the Food Service Policy and Procedures Manual

·  Preparing special menu items for residents on therapeutic diets

·  Assisting in menu planning by suggesting new recipes and techniques

·  Preparing menu items for special occasions

2)  Prepare nutritious meals and snacks and provide meal services according to resident meal plans by:

·  Organizing supplies needed for meal service

·  Serving menu and special menu items in portion controlled amounts

·  Collecting and clearing dishes, cleaning the dining area (e.g. tables, chairs) after meal or snack service

·  Ensuring coffee/tea and dining room resident fridge supplies are stocked

·  Cleaning dishes properly using the dishwasher/sanitizer

·  Returning all service items including dishes, utensils and equipment to their proper locations

·  Notifying the residents of meal times and daily menus using the PA system and whiteboard in the dining room

3)  Ensure food safety and sanitation standards are maintained by:

·  Handling and storing food according to the standards set in the Food Service Policy and Procedures Manuals

·  Ensuring refrigerators and freezers operate at the proper temperatures

·  Cleaning and sanitizing the work area and equipment using the proper chemicals and techniques

·  Establishing and following daily, weekly and monthly cleaning schedule

·  Compiling with the personal hygiene sections of the Food Services Policy

·  Cleaning and maintaining all kitchen equipment properly and notifying the Manager of the need for repairs or replacement

4)  Maintaining inventory and waste control measures by:

·  Inspecting refrigerators, freezers and storage areas daily to ensure adequate stock and notifying the Support Services Manager accordingly

·  Verifying the quality and condition of the food being delivered, refusing delivery of all sub-standard food items and notify the Manager

·  Following proper food rotation and disposal techniques as outlined in the Food Service Policy and Procedures Manuals

·  Coordinating recycling programs

5)  Perform other related duties as required by:

·  Communicating with the Support Services Manager about any changes in resident eating habits or preferences

·  Collecting payment for food purchases

·  Acting as Support Services Manager when required

·  Perform additional related duties as required

QUALIFICATIONS

The preferred incumbent will have completed a commercial cooking program combined with at least one year of experience in institutional cooking. Experience working with an elderly population would be an asset. An acceptable criminal records check is required and must be maintained.

KNOWLEDGE, SKILLS AND ABILITIES

The preferred incumbent would have the following knowledge, skills and abilities:

·  Nutritional and dietary requirements and menu planning, particularly for aged persons

·  Preparing, cooking and serving meals and snacks in an institutional setting

·  Strong organizational skills and the ability to prioritize tasks in a team based setting

·  Cooking housekeeping standards and hygiene requirements

·  Purchasing, scheduling and inventory control including loss and risk management

·  Very good interpersonal and listening skills and the ability to work as part of a team

·  Ability to read and comprehend information.

Confidentiality is of prime importance, as well as tact, discretion and the ability to communicate effectively. Failure to demonstrate these qualities may result in inappropriate decision making and negative publicity for the organization.

AUTHORITY

Performance of the duties of the Cook is governed by the AVENS Policy and Procedures Manuals, Infection Control Manual, the Emergency Response Plan, the Workplace Hazardous Management Information System (WHMIS) and Quality Assurance Program procedures.

The incumbent makes routine decisions on implementing dietary and nutritional programs and purchasing and disposing of food. The incumbent has limited latitude to make decisions within the provisions of policies and procedures.

EQUIPMENT

The incumbent must be familiar with the operation of the following equipment:

·  Dish washer and clothing washers and dryers

·  Stoves, ovens, dishwasher, mixer, knives, deep fryer, meat slicers, and other kitchen equipment to supervise food preparation, delivery and disposal

·  Micro-computers using Microsoft Office software, such as Microsoft Word for word processing, Excel for spreadsheets, etc.

CONTACTS

Support Services Manager: Daily, to report unusual circumstances, receive direction and to provide progress reports on the dietary program.

Food Services Team Members: Daily, in person and writing, to provide guidance.

Residents and their families: Occasionally, in person and in writing, to discuss menus, changes in eating habits and/or nutritional requirements and food choices.

Director of Care and Team Leaders: Regularly, in person, to discuss care, nutritional and personal requirements of residents and clients.

Resident Care and Recreation Therapy Staff: Regularly, to discuss residents’ dietary needs and share facilities for preparation and serving of meals and snacks.

Others individuals and agencies including delivery people and vendors and Workers’ Safety and Compensation Commission (WSCC).

ENVIRONMENT

AVENS Team Members must work co-operatively where assigned duties overlap.

Establishing relationships with, and providing care to, aged residents who may be ill or disabled can be stressful.

Chronic care residents may be especially demanding of incumbents causing stress.

Family members can be challenging, and lack understanding of the limits to care in a facility, causing stress.

Work schedules will be regularly reviewed and may be changed as needed in accordance to operational requirements.

The incumbent may be required to work various shifts including weekends, day, evening and night shifts.

Environmental risks associated with the position include working in an industrial kitchen with equipment that can cause bodily harm such as cuts and burns and working with cleaning chemicals and detergents while following all WHMIS guidelines and safety practices.

PHYSICAL REQUIREMENTS

The incumbent must be able to:

·  stand for extended periods during the shift

·  walk for extended periods during the shift

·  bend forward and in various directions to assist residents and complete duties

·  kneel for periods of time

·  lift and carry loads up to 25 kg in weight

·  regularly engage in physical exertion

·  complete repetitive motion, and

·  operate in awkward positions.

CERTIFICATION

Employee Food Services Manager

Printed Name Printed Name

Date Date

I certify that I have read and understand the responsibilities assigned to this position. / I certify that this job description is an accurate description of the responsibilities assigned to the position.

“The above statements are intended to describe the general nature and level of work being performed by the incumbents of this job. They are not intended to be an exhaustive list of all responsibilities and activities required of this position”.

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