FutureCare

Cook

ID
2017-8557
FutureCare Cherrywood
Position Type
Regular Full-Time
Shift
Evenings

Overview

As a member of the department management team, the supervisor plans, organizes and directs the delivery of proper nutrition and other food services throughout the facility.  This position assumes the primary responsibility of overseeing department operations and ensuring good communication.  The supervisor should ensure that all aspects of nutrition meet the high quality standards set by the facility.

Responsibilities

Duties and responsibilities of this position include, but are not limited to the following tasks and assignments 

  1. Handle and prepare food in a sanitary manner
  2. Prepare food which is palatable and appetizing in appearance
  3. Follow oral and written instructions
  4. Keep your work area clean and sanitize work area after food preparation
  5. Follow written menus and recipes.
  6. Understand and be able to prepare therapeutic diets
  7. Makes appropriate menu substitutions when necessary.
  8. Monitors shortages and excesses of food and supplies; informs immediate supervisor
  9. Be responsible for avoiding food waste
  10. Assume responsibility for meeting meal schedules
  11. Work cooperatively with food service staff and other departments

 

 

 

 

 

 

 

Qualifications

    • Qualifications:

      1. High school graduate or equivalent.
      2. Two (2) years previous employment in a hospital/long term care nutrition services department required.
      3. Previous supervisory experience is preferred.
      4. Sufficient mathematical skills for the conversion of recipe quantities.
      5. Ability to follow verbal and written instruction, particularly recipes.
      6. Basic knowledge to properly utilize and clean production equipment.
      7. Awareness of efficient and appropriate utilization of leftovers.
      8. Knowledge of food service sanitation and proper food handling practices.
      9. Good communication skills.
      10. Ability to provide supervision for a group of employees: dietary aides and porters.
      11. Basic understanding of modified diets.
      12. Knowledge of general sanitation and proper food handling practices.
      13. Ability to provide guidance and direction to new employees.
      Ability to deal with people in a tactful, diplomatic and respectful manner

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