Chef/Manager

Three Links Care Centre, a 90-bed long term care facility in east Vancouver, is looking for cook / supervisor (full-time or part-time). Compensation is per the HEU collective agreement. Applicants must be mature, responsible and reliable. Experience in textured diets in a long term care environment is required. Fax your resume to Human Resources at 604-438-7563 or send an email. We thank all applicants; however, only shortlisted candidates will be contacted.

For more information about our organization, please visit us at www.threelinks.com.

JOB SUMMARY

Under the general supervision of the Director of Operations, the Cook V

Plans and develops menus and recipes according to the established nutritional and therapeutic dietary needs of the facility.

EXAMPLES OF DUTIES AND RESPONSIBILITIES

· Assists in planning and developing menus and recipes according to the established nutritional and therapeutic needs of the facility.

· Supervises designated staff by scheduling and coordinating work assignments.

· Assists in evaluating employee performance and determining related training and orientation requirements.

· Prepares and/or directs the preparation of food and therapeutic diet items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables and desserts by a variety of methods. Tests food items for palatability and temperature and adjusts accordingly.

· Carves food items such as meat and poultry and controls portioning of food items and ensure recipe yields meets assigned quantity quotas.

· Evaluates meals being served to ensure established standards of quality and quantity are met and maintained.

· Plans daily cooking schedule to minimize time between completion of cooking and serving. Ensures food items are served according to established standards.

· Establishes and ensures maintenance of food rotations in storage in order to minimize spoilage and waste.

· Estimates food requirements according to established menus; orders and receives supplies as required; resolves discrepancies with suppliers

· Oversees and updates standards such as Health and Safety rules, regulations and practices such as HACCP, Fire, Disaster, WHMIS and Infection Control, and ensures standards are adhered to.

· Ensure that designated staff are completing temperature controls for food and equipment as per established guidelines.

· Makes recommendations regarding budget for assigned area.

· Participates in continuous Quality Improvement activities, to enrich and advance various processes, through the effective use of resources to meet the needs of the customer.

· Ensures leftover food is properly labeled, dated and stored.

· Performs other related duties as assigned.

EDUCATION & EXPERIENCE

· Graduation from a recognized 12 month program in cooking plus 4 years’ related experience or and equivalents combination of education, training and experience.

· Holds a current certification from Canadian Society of Nutrition Management (CSNM)

KNOWLEDGE AND ABILITIES

· Ability to supervise

· Ability to communicate effectively both verbally and in writing.

· Ability to deal with others effectively.

· Ability to organize work

· Physical ability to carry out the duties of the position.

· Promotes and practices personal/client safety in the workplace at all times.

Job Types: Full-time, Part-time

Pay: $28.00-$28.74 per hour

Schedule:

• 8 hour shift

Experience:

• cooking: 3 years (required)

Licence/Certification:

• Food Safe, SafeCheck, Food Handler or equivalent, CSNM (required)

Work Location: In person