Cook with Diet Tech / Dietary Aide Experience - Jobs in Oakville, ON

Job Description

Job DescriptionEssential Duties and Responsibilities:Under the general supervision of the Chef Manager/Chef/Food Service Director, the Cook is responsible for assisting in the preparation of meals cooked from scratch in a kitchen with specific focus on special dietary requests and allergen awareness. This includes meetings with the school nurse to understand specific customer needs as they pertain to all meal services. The Cook is also responsible for recipe adherence, performing sanitation duties, and all functions related to the delivery of products or services, all while engaging guests with exceptional customer service.

• Maintains and updates student’s profiles in conjunction with Chef Manager oversight.
• Screens/reviews each student’s chart to obtain pertinent information in partnership with School Nurse
• Documents according to established procedures all actions taken each day to ensure accurate meals are provided. This includes sign-off and photographic evidence as required.
• Works as a team member with the Chef Manager to ensure the applicable students, staff & faculty are receiving meals and nourishments according to established nutritional guidelines.
• Liaises with Dana’s Dietitian as required for feedback and direction
• Acts as a resource person to the Chef Manager and School Representative when modifying complicated or unusual diet patterns.
• Participates in food service quality control program and conducts regular meal rounds to ensure that the students are satisfied with meals.
• Acts as a resource person for Food Service personnel and assists with training as required.
• Communicates effectively and concisely, both orally and in writing
• Assist/inform and instruction to front line staff in, Food Safety Guidelines as set by the Ministry of Health and Public Health Offices, and ensure they are followed and adhered to by the front-line staff.
• Attends all department/school in-service orientation and other meetings as required.
• Assist in promotions/displays and programs, as requested by management.
• Responsible for Check and document temperatures and/or taste of items being prepared and/or served, according to pre-established guidelines and procedures, including all food safety components & standards.
• Review of dietary restrictions/allergies, make recommendations, enter individual orders accurately into the computer software system and where necessary transfer any complex orders to the diet tech.
• Preparation of food ingredients (as per recipe) or beverage items for various stations at the unit, which may include items such as; soups, salads, starches, meats, fish, poultry, vegetables, desserts and coffee

• Utilize various methods in preparing food and beverages such as: roasting, grilling, steaming, poaching, boiling, baking, and brewing
• Learn and become skilled in each service station – hot table, deli, salad bar, pizza, stir-fry, and any new stations that are implemented
• Adhere to all required health and safety regulations and procedures while preparing food including:

o Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)o Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves)o Monitoring equipment and notifying appropriate parties of malfunctioning or in need of repair equipment

• Adhere to portioning of food item standards to ensure recipe yield meets quantity and budget expectations
• Comply with maintenance of food rotation in storage in order to minimize spoilage and waste
• Maintain the cleanliness of the work area, including equipment, kitchen, and dining area. Clean dishes and cutlery manually or with the dishwasher
• Ensure refrigerators are stocked and maintained, taking care to use the First in, First Out (FIFO) system
• Provide exceptional customer service at all times, supporting an environment that strives to create exceptional culinary experiences
• Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed
• Other duties as assigned

QualificationsEducation and/or Work Experience Requirements:

• Must be a graduate of a recognized Food Service Program
• Must have competed Allergen Awareness and Serve Safe training
• Must be able to communicate effectively with students, client, co-workers and management.
• Must have a thorough knowledge of therapeutic diets,
• Familiar with institutional food preparation and production.
• Knowledge/experience, of different styles of meal service and equipment.
• Knowledge /experience in the technology of food services equipment and software programs.
• Must have satisfactory work performance in present position.
• Must have previous proven good attendance record.
• Physically capable of coping with a moderately heavy workload.
• Comprehensive use of dietary computer technology.

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