Cook I

As a Cook I within the Nutrition and Food Services department, you will directly impact patient care by providing nutritious, healthy food. Under the general supervision of a Supervisor, you will be accountable for performing various tasks while using strong customer service, organizational and leadership skills to prepare and serve high quality food, follow menu documents, comply with AHS policies, safety, and sanitation guidelines; manage inventory, ordering and putting away supplies; provide mentorship within the department, as required; provide support to NFS staff during meal preparation, plating, and assembly. Complete other duties as assigned. Our environment is fast paced and requires speed and accuracy; work under pressure in high stress situations; demonstrate critical thinking; communicate effectively in English with patients, co-workers, and other departments; work as a professional team member with a focus on patient and family centered care. Perform basic math functions to measure out food portions, ingredients. This position requires to walk and stand for the duration of the shift. In addition to a competitive rate of pay, AHS currently has a Remote Retention Allowance in place to an annual maximum of $3,000. This allowance is non-pensionable and is payable on an hourly basis for all hours paid at the basic rate of pay.

As a Cook I, you will be responsible for food preparation, portion and assembly, and serving of menu items with limited supervision. Your typical duties may include preparing multi-ingredient recipes from raw ingredients using various cooking techniques and established recipes, preparing meals using precooked products utilizing various re-thermalization techniques and ensuring meals are appropriately portioned. You will follow AHS guidelines for quantity and quality controls, food safety standards, and established cleaning and sanitization practices to ensure the cleanliness of cooking equipment and work areas.

Completion of Grade 12 or equivalent. Physically capable to lift food, supplies and equipment up to 46lbs and must be able to push/pull meal carts up to 250lbs. This position requires you to walk and stand on your feet for the duration of your shift. Food Sanitation and Hygiene Certificate or equivalent.

Journeyman Cook, Red Seal certification or equivalent certificate or experience. Experience in food service in a commercial, restaurant or health care setting. Experience in operating a computer (Microsoft Office programs or other computer programs).

Experience with preparing food and beverages for specialized diets. Experience with monitoring waste and auditing. Experience with recipe development and/or catering service/banquet experience. Experience with inventory management; receiving deliveries, managing expiry dates, and minimizing waste while utilizing First In, First Out procedures. Customer service experience. Workplace Health and Safety training. WHMIS training.