Cook

Who We Are  For more than 130 years, The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a world-wide Christian church, each year we help more than 2 million people, providing necessities such as food, clothing and shelter. In addition, we support people experiencing unemployment, addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission, vision and values of hope, service, dignity and stewardship.

As a faith- and values-based organization, we hire and serve people of all backgrounds and walks of life - there is a place for everyone to belong here.
Mission Statement  The Salvation Army exists to share the love of Jesus Christ, meet human needs and be a transforming influence in the communities of our world.

Job Description  POSITION PURPOSE SUMMARY  The role is responsible for preparing and serving nutritious meals as outlined on menus in accordance with applicable food service and safety regulations.

ACCOUNTABILITIES  FOOD PREPARATION   Prepares and serves nutritious meals to guests following Canada'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 the Food Services Manager ensures inventory is rotated every when new stock arrives.
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, volunteer and Fine Option hours, ensuring time sheets are up to date.
Participates in scheduled job-related training as required.
and all cooking equipment.
HEALTH & 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 Food Services Manager.
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 kitchen & dining room waste, cleaning and folding linen, showing, supervising and assisting Fine Options personnel with cleaning and food prep tasks.
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, twisting & reaching techniques are used during job performance.
Demonstrates a high standard of personal hygiene.
Participates in monthly workplace inspections.
COMMUNICATION   Communicates clearly with other staff members and/or volunteers regarding food service & 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 Manager's absence.
Perform other position‑related duties as required.
CRITICAL RELATIONSHIP MANAGEMENT  Governance Boards and Councils:
None
Internal:
Executive Director, Community Ministries leaders and staff, kitchen team.
External:
May provide visibility for The Salvation Army by maintaining positive relations within the community through public Community Network Committees, volunteers, general public.
MANAGERIAL/TECHNICAL LEADERSHIP RESPONSIBILITY   Reports directly to the Food Services Manager.
Provides training, mentoring and orientation to new staff, volunteers, Fine Options personnel and 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 respon

#J-18808-Ljbffr