POSITION DESCRIPTION

Transcription

1 ACCOUNTABILITY OBJECTIVE POSITION DESCRIPTION The Certified Cook prepares nutritious meals and snacks, for the residents of the division they are employed with, and meets Canada s Food Guide requirements and TCMH policies and procedures, in accordance with the legislative standards and regulations, as directed by the Director of Nutrition Services. The Certified Cook is responsible for all aspects of food production, food service and sanitation. The Certified Cook will work closely with the Nutrition Services team. The Certified Cook reports directly to the Director of Nutrition Services. BACKGROUND QUALIFICATIONS a) Knowledge: Must have chef training or culinary management diploma from a program that meets the standard established by the Ministry of Training, Colleges and Universities, as specified in the regulation. This means they must have Cook (Red Seal) Certification and Safe Food Handling Course. Must have three (3) years of experience in large quantity food preparation in a health care or long term care setting; Must have knowledge of safety and sanitation in food handling and equipment use, normally acquired through the attainment of vocational/technical training, such as two year Community College Diploma in Food Preparation or equivalent; Must have understanding of therapeutic diets; Must possess communication and human relations skills in order to: respond pleasantly and professionally to demands; communicate effectively with staff, residents, and families; interact appropriately with and have a basic understanding of the geriatric population; and participate as an effective team member; Must be able to work independently; Must be able to make accurate mental calculations for portion sizes and number of dishes required; Must be capable of checking requisitions, orders and inventory; Must be able to manipulate the required tools, utensils and equipment; Must be accurate in weighing and measuring foods and in preparing portion servings; Must be able to make decisions under normal and abnormal conditions; Must gain knowledge of and keep abreast of changes in the Long-Term Care Homes Act, 2007 and the Retirement Homes Act, 2010 as they related to food services; and Must gain knowledge of the policies and procedures established for Tri-County Mennonite Homes and the division employed at. Policies & Procedures Page 1 of 6

2 b) Other requirements: A tuberculosis (TB) test and annual influenza immunization are required. Must provide an acceptable Police Records check in order to ensure suitability for working with the vulnerable sector of the population; and Must be able to support and project values compatible with the Mission and Values of Tri-County Mennonite Homes. c) Language Communication (Written & Verbal): Must be able to read menus and menu modifications, recipes, temperature charts and policy and procedure manuals, in order to properly prepare food items; Must be able to complete reports and audits, supply requisitions and food labels; Must be able to communicate clearly with residents, families, other staff and health care workers; and Must be able to follow and communicate written and oral instructions in English. KEY RESPONSIBILITIES 1. Prepares, portions, and presents meals and snacks to be served to residents, visitors, and at special events. Adapts standardized recipes and ensures appropriate amounts of food are prepared to meet menu requirements. 2. Prepares special food for therapeutic, texture modification (pureed, minced, or dental soft), and special preference diets. 3. Portions food to be distributed to dining areas on residential floors and any special catering functions. 4. Organizes food preparation schedules to meet meal deadlines. 5. Labels, dates, stores, and utilizes leftover food. Disposes of all unusable food. 6. Checks and records, twice daily, the temperatures of walk-in refrigerator(s), reach-in refrigerator(s) and freezer(s). 7. In the morning, turns on equipment, such as steamers, ovens and fans. At night, turns off and checks the condition of same. 8. Bakes desserts, snacks and items for special functions, as assigned. 9. Prepares production estimations and quantity requirements, such as defrosting meat, and requisitions for supplies from the storeroom, according to menu requirements. 10. Ensures that work area is maintained in a clean and orderly state. Changes oil and filters for the fryers, as required. Sanitizes and stores chef's knives. 11. Receives calls and takes messages for the Director of Nutrition Services, in their absence. Passes information on to appropriate dietary staff, as required, and acts on emergency therapeutic dietary requests. 12. Participates in dietary staff and special committee meetings, such as quality assurance and fire safety. 13. Participates in in-service training sessions. 14. Assists with internal audits or inspections, to ensure quality, as assigned. Policies & Procedures Page 2 of 6

3 15. Has good understanding and practice of the facility s policies, procedures and guidelines. Reads distributed communications, in order to stay current. 16. Attends and participates in meetings, as requested. 17. Develops a positive working relationship with co-workers, residents, superiors, volunteers and visitors. 18. Performs other related duties, as assigned. RESPONSIBIITY FOR MATERIAL/FINANCIAL RESOURCES: 1. Ensures that appliances, fridges, stoves, freezers, and other items used in the preparation and preservation of food, are utilized in an appropriate manner. Documents and forwards to Environmental Services Maintenance, requests/work orders for required repairs. 2. Is involved in minor financial matters regularly, or on a relief basis, or has responsibility for the wise use of his/her own resources. He/she may be authorized to spend, disburse, or collect small amounts of cash. The Certified Cook has very little input into the annual budget. NATURE & IMPACT OF ERROR: 1. Improper storage of food, care of equipment, or calculation of quantity could result in food wastage, an inability or difficulty in meeting menu requirements, shortage or overage of prepared food, which would result in additional time and resources to correct, where possible, and a financial loss to the Home. 2. Improper preparation, storage, or handling of food could result in food-bourne illness which would have an adverse effect on the health of residents or visitors, and would cause embarrassment to the Home, loss of confidence in the Food Services Section, and possible legal action against Tri-County Mennonite Homes and the Home. 3. Failure to efficiently prioritize tasks and work in a timely manner could negatively impact the work of others, negatively affect resident care, and result in an increased level of stress in the environment. 4. Failure to ensure that proper infection control procedures are followed, when dealing with residents with communicable infections, could cause infection to spread and adversely affect the health of residents and staff. RESPONSIBILITY FOR SUPERVISION OF STAFF AND OTHERS: 1. Gives advice and guidance to Dietary Aides, Food Service Workers and Cook, regarding food production procedures (i.e., portion size, proper utensils to use, preparation techniques). Acts as a resource to the Cook and the Director of Nutrition Services and assists them, as required. 2. Demonstrates and explains work procedures, during the training of new employees, students and volunteers, as directed. 3. Reports hazards or violence in the workplace which could affect the safety of the residents and staff. 4. Is responsible for his/her own time and effort. Policies & Procedures Page 3 of 6

4 CONTACTS & HUMAN RELATIONS: a) Internal Daily contact with the Dietary staff, to discuss meal preparation; Contact with Resident Care (Nursing) staff, to discuss residents dietary needs; Contact with environmental services staff, regarding maintenance or repairs of equipment and housekeeping; Contact with programming staff, to coordinate activity refreshment needs; Reports to the Director of Nutrition Services, or their designate, situations that require administrative intervention; Participates on a team, working collaboratively and courteously with all members, to provide safe, efficient resident care. b) External: Has daily contact with residents when providing meals and snacks; Has contact with residents families and visitors regarding meal requirements; Occasionally has contact with delivery, service and sales representatives making visits to the Home. Note: Not all incumbents perform all of the duties described above but perform a similar range of duties. WORKING CONDITIONS 1. Work is performed in a kitchen or servery, in a long term care and retirement home facility, subject to a high noise level, due to kitchen equipment and staff working in a limited area. 2. Incumbent is subject to heat (from the stove, grill, oven, and frying equipment) and cold (from the walk-in and reach-in refrigerators and freezer). 3. Work is performed to meet fixed meal service and snack time schedules. 4. Incumbent must deal with residents who may be physically and verbally abusive, frail and/or cognitively impaired. 5. The incumbent works in generally agreeable conditions, with the exceptions of handling of garbage and odours. 6. The incumbent may be exposed to the risk of moderate to severe injury or illnesses, due to moving objects, sharp objects, risk of back injuries and other potentially dangerous situations. 7. Work potentially exposes incumbent to infectious diseases, such as influenza, and to bacteria and viruses. 8. Works shifts, weekend and statutory holidays, as required. 9. The incumbent may have little or no travel required. Policies & Procedures Page 4 of 6

5 PHYSICAL/MENTAL REQUIREMENTS 1. Work is performed in accordance with the policies and procedures established for Tri-County Mennonite Homes and the division. Ensures that work adheres to standards and makes recommendations to supervisors to improve work procedures. 2. Prioritizes and organizes own workload to meet schedule requirements. Works within scheduled time frames (3 meal deadlines and snack deadlines) each day, amid interruptions by staff and residents. Converts standard recipes to accommodate large quantity preparation; estimates quantities of food required. Work is checked periodically by the Director of Nutrition Services. 3. Deals immediately with emergency situations until help arrives. 4. Work involves significant standing and moving about when cooking and cleaning the kitchen area, up to 3 hours maximum, as a major job function. 5. Keyboarding, for lengths of times, up to 3 hours maximum, as a major job function. 6. Work involves reaching, bending, stooping to retrieve supplies from cupboards and freezers for short periods of time as a minor job function. 7. Work involves lifting or moving of food items, supplies and equipment up to 25kg (55lbs). 8. Pushing, pulling contents that weigh up to 45kg (100lbs) as a major job function. 9. Work requires some use of visual and auditory sense, in monitoring condition of residents during care. HEALTH AND SAFETY RESPONSIBILITIES 1. Is aware of the employee s responsibilities and follows all health and safety policies and procedures, as set out in the safety program and departmental manuals. 2. Works safely to reduce the risk of injury to self, co-workers and residents. 3. Is alert to, and promptly reports all actual or potentially hazardous situations to the Director of Nutrition Services or the Executive Director. 4. Does not operate or use faulty equipment. 5. Wears personal protective equipment (or clothing) as required by the task, MSDS or facility policy. 6. Promptly reports personal injury to supervisor and seeks first aid as needed. 7. Participates in fire and Occupational Health and Safety training and drills. Reports concerns. 8. Regularly explains actions taken to ensure health and safety for the resident, on the job and in the workplace. Strives to improve work processes to reduce risk. 9. Knows the facility emergency evacuation and disaster plans. Policies & Procedures Page 5 of 6

6 Acknowledgment: I have read and understand the role accountabilities the Certified Cook. Position Incumbent: Name Employee Signature Date Director/Manager/Supervisor Signature Date Human Resources Signature Date Policies & Procedures Page 6 of 6