Position Summary and Scope of Service

Exemplifying the mission, vision and values of St.Amant, the Cook works collaboratively with partnered programs while offering employees respectful customer service.

Under the direction of the Manager, Nutrition Services, the Cook is responsible to prepare nutritious, therapeutic and texturized meals according to approved menus and standardized recipes in appropriate quantities and serve food in compliance with food safety and sanitation regulations. Maintains organization, cleanliness and sanitation of work areas, and equipment including dishware. The Cook demonstrates proper food preparation and production procedures and ensures that proper food handling procedures are followed at all times in the production and service of food.

St.Amant's core values reflect a strong commitment to diversity, equity, and inclusion. St.Amant maintains ongoing commitment to recruiting a diverse and talented workforce which is paramount to supporting the community we serve. Reporting to the Manager, Nutrition Services and consistent with the Mission, Values and policies of St.Amant, the Cook is a critical role in ensuring the success of St.Amant business and operations.

St.Amant values and promotes volunteerism in the workplace. Volunteers bring optimism and enthusiasm, create positive energy, share diverse perspectives and are an integral part of the work we do. As such and in keeping with the values of our organization, the incumbent to this role is encouraged to actively support, train, mentor, collaborate and invest in volunteer initiatives.

Qualifications

Educational:

• Completion of Grade 12 (or G.E.D.)
• Successful completion of a two-year post-secondary vocational or trade school cooking program (Level 1 certificate) required
• Two years of cooking experience (including entrees, gravies, sauces, soups, etc.), preferably in an institutional setting
• Knowledge of therapeutic and texturized diets
• Valid Food Handlers Certification Level 1

Personal:

• Ability to work with minimal supervision as well as a collaborative team player in a team environment
• Ability to organize and prioritize work in a fast-paced environment
• Ability to generate ideas to improve work procedures and contribute to an environment that fosters growth, development and innovation
• Values and commitment to continuous self-growth and professional learning
• Fine motor skills to handle equipment, food and supplies
• Ability to work safely in a physically demanding environment and to be exposed to heat and cold and other hazards that may accompany food preparation areas
• Ability to comply with St.Amant Health & Transition Services and Nutrition Services dress codes safety and sanitation policies and maintain personal appearance and cleanliness
• Ability to comply with the applicable dress codes, safety and sanitation policies and maintain personal appearance and cleanliness
• Keen sense of accuracy and attention to detail
• Demonstrated initiative to problem solve within a range of duties and responsibilities
• Demonstrated commitment to spirit of Continuous Quality Improvement

Duties and Responsibilities

Program/Service Support:

Consistent with the Mission, Philosophy and Policies of St.Amant, the Cook is responsible for preparing and portioning main entrees, starches, soups, vegetables, sauces and desserts, under proper food safety guidelines and standardized recipes. Quality services are evident when professional communication, timeliness, accuracy, ethical awareness / sensitivity, confidentiality are consistently demonstrated as required by legislation and program/service standards.

Duties include:

• Prepares all meats, fish, poultry, entrees, starches, soups, vegetables, gravies, sauces, and desserts, etc., in accordance with standardized recipes, tallies and in sufficient quantities for people supported, and