Job Head Cook in Port Hardy

The Head Cook is responsible for all food service operations for Mt. Waddington Community Ministries (which includes Community Feeding Programs, Shelter Services, Centre of Hope Programming and Community Events) ensuring compliance with the Canada Food Guide, dietician-approved menus and food safety regulations.

Hours:

• Monday to Friday
• 8:00am to 4:00pm
• 40 hours per week

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.
• Ensures inventory is rotated every three days.
• Checks and records the temperature of food items and takes into consideration the amount of time they have been in the danger zone.
• Ensure items stored in the refrigerator and freezers are labelled, dated, covered properly and placed on the appropriate shelf.
• Decides on the appropriate, creative, and efficient use of food to minimize wastage.
• Takes the temperature of prepared foods before service and records the same.

Administrative

• Ensures menu deviations are recorded on the substitution chart provided.
• Participate in scheduled job-related training as required.
• Provides supervision and oversight to all kitchen volunteers.
• In collaboration and consultation with the Leaders, takes the responsibility for the ordering, receiving, monitoring and correct storage of food and kitchen supplies and establishes guidelines for the security of food supplies and all cooking equipment, following the monthly budget when ordering or purchasing food & kitchen supplies.
• Prepares and sequences the timing of food and preparation of tasks.
• Monitors preventative maintenance procedures for related equipment and recommends repairs and purchases as required.
• May assist with recording monthly and quarterly statistics for meal numbers and volunteer hours, ensuring volunteers keep time sheets up to date.
• May be required to pick up food donations.z

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 Community Ministries Supervisor.
• 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.
• 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.
• Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen, foodbank, dining room and food storage areas, including removing kitchen & dining room waste.
• Demonstrates a high standard of personal hygiene.
• Participate 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.
• Ensures that good relations are maintained with suppliers, donors, other community agencies, and other Salvation Army programs and services.
• Ensures all contact of kitchen staff with donors, the general public, staff from other agencies, and staff from other Salvation Army programs are courteous and professional.
• Maintains product, services, and market knowledge.
• Maintains ongoing communication with staff and Community Ministries Supervisor regarding the daily operations, which include observations/trends/concerns.
• Always treats guests and other staff with respect and dignity.
• Serves as a working supervisor/technical leader, who delivers orientation, coordinates workflow, participates in meetings, etc. May provide in-scope supervision, training, and technical advice to kitchen helpers, cook assistances, and volunteers.
• Reports any volunteer concerns to Community Ministries Supervisor and Volunteer Coordinator.
• Performs other position-related duties as required.

RESPONSIBILITY FOR HUMAN RESOURCES:

• Completes the required timesheet accurately recording hours worked, including sick days and holidays, totals the hours, signs, and gives the timesheet to the Supervisor at the completion of each 2-week pay period.
• The Incumbent may be responsible for directing and checking the results of guests/volunteers or co-workers working in the kitchen of food storage areas.

• Completion of high school, grade 12, or equivalent plus post-secondary education in Food Services or specialized Food Service courses of up to six (6) months. * Note: an alternative level of education and experience may be acceptable
• Food Safe Level 1
• Food Safe Level 2 will be considered as an asset
• Occupational First Aid Level 1 Certification
• WHMIS Training & Universal Precautions Training
• Online New Hire Health and Safety Courses
• Other training as required by contract or The Salvation Army

Experience and Skilled Knowledge Requirements

• A minimum of two years of prior related experience with at least one year of institutional cooking experience
• Knowledge of safe work practices
• Fluent in spoken and written English
• Valid Driver’s License and clean driver’s abstract
• Criminal Record Review Act clearance to work with vulnerable adults
• Excellent team and interpersonal skills
• Able to handle physical demands, which include lifting/carrying items up to 40 pounds
• Has the ability to stand for extended periods of time
• Immunization for Hepatitis B and vaccination against Tuberculosis are suggested
• The performance of the job requires a small amount of computer work, lifting/moving equipment, loading/unloading trucks (groceries), a frequent amount of standing, cutting, chopping, carrying supplies and walking
• The Incumbent is required to lift up to 40 pounds

Skills and Capabilities:

• The performance of the job requires attentive listening (empathy to guests/volunteers/co-workers) and the ability to give directions. It also requires frequent attention to the preparation of food, reading recipes, adhering to safety procedures and regulations and keeping track of what supplies are needed before running out.

The Salvation Army will accommodate candidates as required under applicable human rights legislation. If you require a disability-related accommodation during this process, please inform us of your requirements.

We thank all applicants, however, only those candidates to be interviewed will be contacted.

Internal Applicants, please advise your managing supervisor of your intentions prior to submitting your application.