1st​/2nd Cook - Western cuisine - Retirement Residence

Job description:

** Employment offer is subject to satisfactory results of standard pre-employment checks, including reference, vulnerable sector check, valid license registration, and other mandatory operation required certification such as First Aid, immunization record, negative TB screening result (within the past 6 months), etc.

The Provincial Health Officer order requires employers in the health care sector to collect vaccination status. Opal is required to ensure staff are fully vaccinated (COVID vaccination - at least two doses & flu shot) as a condition of employment. **

At OPAL Vancouver, we are redefining retirement and aging. Our vision is to develop and manage vibrant, inclusive retirement communities for people of all ages to live in. Based on Element’s revolutionary intergenerational concept, we won an international award out of 950 retirement-focused projects assessed worldwide!

Our Values and Philosophy guide our business and are represented by the word IMPACT:
Integrity in our actions, Mentorship of our people, Passion for our industry, Accountability to our customers, Creativity in our approach, and Teamwork that focuses on collaboration.

Schedule:
Thursday to Monday

• Monday, Thursday, Friday: 11:00 AM - 7:00 PM
• Saturday and Sunday: 7:00 AM - 3:00 PM

YOUR ROLE

The cook is responsible for food preparation, finishing and serving of meals, maintaining clean and orderly working areas, participation in the development of menu plans, and assisting with inventory control and ordering of supplies.

Reporting directly to the Sous Chef, other responsibilities for this role may include overseeing kitchen operations, managing inventory, mentoring kitchen helpers and preparing individual dishes and/or complete meals.

EXPECTATION

• Reports to sous chef or chef or their designate.
• Participates actively in house, staff, and resident meetings.
• Prepares, cooks and serves meals and snacks, including those for special dietary needs and special occasions in accordance with health and safety standards and the menu plan.
• Maintains the cleanliness and safety of work areas, storage, coolers, freezers, equipment, and work surfaces to a standard that meets all regulatory standards.
• Participates in the development of a menu plan in accordance with dietary requirements of licensing bodies and individual dietary needs of residents.
• Establishes, implements and communicates menu recipe requirements and instructions.
• Ensures the safe storage, handling and disposal of food and beverages.
• Safely and efficiently operates all equipment associated with the duties of the position.
• Attends staff in-service and continuing education opportunities provided by the Employer.
• Reports any situations that may be considered unsafe or a health risk.
• Notifies management of any repairs or maintenance required for kitchen appliances and equipment.
• Maintains an inventory management system for food and related supplies.
• Report to sous chef the orders food items necessary for the preparation of meals.
• Maintains an inventory of food and other related items. Stores food items.
• Other duties shall be assigned as required.

EXPERIENCE AND SKILLS

• Two years of experience cooking in a commercial kitchen.
• An understanding of support and service provision to people with diverse needs
• Demonstrated ability to work effectively with others/within a team environment
• Bilingual in English and Mandarin/Cantonese considered asset.

PHYSICAL REQUIREMENT

• Ability to walk up and down stairs.
• Ability to move items weighing up to 50 pounds
• Ability to remain in a stationary position for extended periods of time.
• Ability to complete general housekeeping duties (i.e., sweeping, mopping, wiping areas)

Job Types: Full-time, Permanent

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Life insurance
• Vision care

Experience:

• Western Cooking: 1 year (required)

Licence/Certification:

• Food Safety Level 1 (required)

Work Location:

In person