Oak Ridges Retirement Community
Reports To: Executive Chef
Under the guidance of the Sous Chef (where applicable), the incumbent is responsible for preparing meals for residents, guests and visitors using standardized recipes and prescribed diets in accordance with Company policies and procedures, legislative and regulatory requirements; monitors the quality of food supplies, and performs daily cleaning and dish washing duties where required.
- Prepare daily menu items following standardized recipes and prescribed diets utilizing appropriate food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimize waste, and maximize quality.
- Utilize proper food handling techniques at all times.
- Maintain familiarity with the composition of all menu items.
- Adhere to all appropriate workplace regulations, compliances, and legislation regarding health and safety, food preparation standards, and Company policies and procedures.
- Be continually aware of, and maintain, the highest standards of professionalism by following the Company dress code and/or wearing the Company uniform.
- Ensure all kitchen equipment and tools are being used safely and according to provided direction.
- Clean designated areas in accordance with procedures, morning or evening routines, and hygiene requirements; assist with dishwashing duties as assigned.
- Assists in the orientation and training of food service staff.
- Attend staff meetings and mandatory training as required.
- Other duties as assigned.
- Continuously follow the principles of “good customer service” and ensure that these values are demonstrated in day to day practices.
- Demonstrate the ability to interact effectively with team members, suppliers, residents and families.
- Demonstrate solid organizational and time management
Knowledge & Skill Requirements
- Completion of a two year community college culinary course or equivalent combination of education and experience.
- Food Handling Certificate required.
- Experienced in large quantity food preparation, as well as cooking from “scratch”.
- Strong working knowledge of food services industry principles, methods, practices, and techniques.
- Ability to effectively communicate in English, both verbal and written.
- Exposure to extreme hot and cold temperatures.
- Frequently lift up to 50 pounds; push/pull wheeled equipment up to 50 pounds.
- Bend, kneel, and work with arms raised for at least 3 hours per day
- Walk and stand on a variety of surfaces for at least 3 hours per day.
- Climb stairs, lift and move small equipment.
- Occasional overtime and weekends.
In accordance with the Accessibility for Ontarians with Disabilities Act, 2005, candidates who require accommodation throughout the application and selection processes may contact the Executive Director for assistance.