Cook - Casual positions (Multiple) - Jobs in Halifax

Job Description

The Cook prepares and serves nutritious meals as outlined on menus in accordance with applicable food service and safety regulations.Education, Qualifications and Certifications: • Completion of a formal post-secondary/college program of one academic year. • Red Seal Certification Required (food services certificationamp; food handling certification). • Food Safe Level 1 • Food Safe Level 2 will be considered as an asset • Occupational First Aid Level 1 Certification • WHMIS Trainingamp; Universal Precautions Training • Online New Hire Health and Safety Courses • Other training as required by contract or The Salvation Army Note: an alternative level of education and experience may be considered. Experience and Skilled Knowledge Requirements • A minimum of one year of experience cooking in an industrial kitchen • Knowledge about food preparation and is familiar with kitchen equipment.FOOD PREPARATION: • Prepares and serves nutritious meals to guests following Canada #39;s Food Guide and the Dietician-approved menu. • Ensures Food-Safe practices are always followed in food preparation and service. • May use a wide range of cookery methods to produce a range of menu items, including boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill and shallow fry. • In collaboration with Head Cook, ensures inventory is rotated every three days. • Checks and records the temperature of food items and takes into consideration the amount of time they have been in the danger zone. • Ensures items stored in the refrigerator and freezers are labelled, dated, covered properly and placed on the appropriate shelf. • Takes the temperature of prepared foods before service and records the same. • Decides on the appropriate, creative, and efficient use of food to minimize wastage. • Prepares and sequences the timing of food and preparation of tasks. • Ensures menu deviations are recorded on the substitution chart provided. • May assist with recording monthly and quarterly statistics for meal numbers and volunteer hours, ensuring volunteers keep time sheets up to date. • Participates in scheduled job-related training as required. • and all cooking equipment. HEALTHamp; SAFETY • May clean all food preparation devices ensuring they are maintained to a high standard of cleanliness using the appropriate cleaning products. • Completes daily temperature audits for fridge and freezer and record at the beginning and end of shift on the daily audit form. • Reports any problems and work in concert with the Community Ministries Supervisor. • Ensures that proper safety precautions and hygiene standards are followed, including Universal Precautions. • Ensures the kitchen, food storage, and fridge/freezer are kept clean and organized at all times. • Ensures high sanitation and cleanliness standards are maintained throughout the kitchen, dining room and food storage areas, including removing kitchenamp; dining room waste. • May be required to wear a full and clean uniform when provided, along with hair precautions, when on duty. • May be required to ensure that the building is secure and that safety standards are always met or exceeded. • Ensures proper lifting, twistingamp; reaching techniques are used during job performance. • Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen, foodbank, dining room and food storage areas, including removing kitchenamp; dining room waste. • Demonstrates a high standard of personal hygiene. • Participates in monthly workplace inspections. COMMUNICATION • Communicates clearly with other staff members and/or volunteers regarding food serviceamp; food safety in a positive and encouraging manner as they assist in providing service to guests. • Maintains product, service and market knowledge. • Always treats guests and other staff with respect and dignity. • May provide in-scope supervision and advice to fellow workers, students and/or volunteers, especially in Head Cook #39;s abcence. • Perform other position-related duties as required. CRITICAL RELATIONSHIP MANAGEMENT Governance Boards and Councils: None Internal: - Executive Director, Community Ministries Supervisor, Head Cook, Community Ministries Worker, Shelter Support Workers, Guests, Volunteers, and Community. - Communicates all relevant food service operation information to the Community Ministry Supervisor, Community Ministries Worker and, if necessary, the Executive Director. External: - Provides visibility for The Salvation Army by maintaining positive relations within the community through public Community Network Committees. - Recruitment of volunteers as needed MANAGERIAL/TECHNICAL LEADERSHIP RESPONSIBILITY: • Reports directly to the Community Ministries Supervisor • Provides training, mentoring and orientation to new staff/volunteers/students. • The incumbent works as a team member and independently. • They may demonstrate work methods to new employees, volunteers and/or students. FINANCIAL AND MATERIALS MANAGEMENT: • Minor material responsibility (proper storage and use of food and equipment). • The Incumbent is involved in minor financial responsibility regularly, or on a relief basis and is responsible for the wise use of their department resources. • They may be authorized to spend, disburse, or collect small amounts of cash. • The Incumbent has very little input into the annual budget. WORKING CONDITIONS: The Incumbent #39;s work environment is typically in a kitchen, dining, and storage areas. The following disagreeable work conditions may exist: • Dirt/Dust/Temperature variations • Cramped workstation • Work-related stress • Angry and abusive people • Verbal abuse • Noisy • Hot/Steamy environment • Pressure with timelines • Cutsamp; Burns The job incumbent may be exposed to the risk of minor harm, injury or illnesses due to: • Physical attacks by others (i.e. violent/aggressive guests) • Exposure to infectious diseases • Hot/steamy conditions • Emergency response situations (fire, bomb threat, etc.) • Other potentially dangerous situations • Exposure to toxic chemicals • Moving objects • Electrical hazards • Risk of back strain • Falling on wet/slippery floors • Cuts or burns The Incumbent must take the following precautionary measures (in addition to health and safety rules): • Universal Precautions. • Adherence to Food Safe practices as prescribed and outlined in Food Safe Levels 1 and 2 training. • Use gloves provided when necessary. • Immunization for Hepatitis B and vaccination against Tuberculosis and flu are suggested. • Non-Violent Crisis Intervention training. • Uniform will be laundered daily. The performance of the job requires a small amount of computer work, lifting/moving equipment, may assist with loading/unloading trucks (groceries), a frequent amount of standing, cutting, chopping, carrying supplies and walking. Successful candidates, prior to hiring, may be required to provide: • Background check consent • A clear vulnerable sector screening • A clean driver #39;s abstract • Completion of our online Armatus Abuse Training and required Health and Safety training The above responsibilities must be performed in keeping with The Salvation Army #39;s Mission, Vision and Values, in a professional manner, upholding our code of conduct.