Cook – Full Time

The Cook prepares and serves nutritious meals as outlined on menus in accordance with applicable food service and safety regulations.

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.
• In collaboration with Head Cook, 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.
• Ensures items stored in the refrigerator and freezers are labelled, dated, covered properly and placed on the appropriate shelf.
• Takes the temperature of prepared foods before service and records the same.
• Decides on the appropriate, creative, and efficient use of food to minimize wastage.
• Prepares and sequences the timing of food and preparation of tasks.
• Ensures menu deviations are recorded on the substitution chart provided.
• May assist with recording monthly and quarterly statistics for meal numbers and volunteer hours, ensuring volunteers keep time sheets up to date.
• Participates in scheduled job-related training as required.
• and all cooking equipment.

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.
• Participates 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.
• Maintains product, service and market knowledge.
• Always treats guests and other staff with respect and dignity.
• May provide in-scope supervision and advice to fellow workers, students and/or volunteers, especially in Head Cook’s abcence.
• Perform other position-related duties as required.

CRITICAL RELATIONSHIP MANAGEMENT
Governance Boards and Councils: None
Internal:
- Executive Director, Community Ministries Supervisor, Head Cook, Community Ministries Worker, Shelter Support Workers, Guests, Volunteers, and Community.
- Communicates all relevant food service operation information to the Community Ministry Supervisor, Community Ministries Worker and, if necessary, the Executive Director.

External:
- Provides visibility for The Salvation Army by maintaining positive relations within the community through public Community Network Committees.
- Recruitment of volunteers as needed

MANAGERIAL/TECHNICAL LEADERSHIP RESPONSIBILITY:
• Reports directly to the Community Ministries Supervisor
• Provides training, mentoring and orientation to new staff/volunteers/students.
• The incumbent works as a team member and independently.
• They may demonstrate work methods to new employees, volunteers and/or students.

FINANCIAL AND MATERIALS MANAGEMENT:
• Minor material responsibility (proper storage and use of food and equipment).
• The Incumbent is involved in minor financial responsibility regularly, or on a relief basis and is responsible for the wise use of their department resources.
• They may be authorized to spend, disburse, or collect small amounts of cash.
• The Incumbent has very little input into the annual budget.

WORKING CONDITIONS:
The Incumbent’s work environment is typically in a kitchen, dining, and storage areas.

The following disagreeable work conditions may exist:
• Dirt/Dust/Temperature variations
• Cramped workstation
• Work-related stress
• Angry and abusive people
• Verbal abuse
• Noisy
• Hot/Steamy environment
• Pressure with timelines
• Cuts & Burns

The job incumbent may be exposed to the risk of minor harm, injury or illnesses due to:
• Physical attacks by others (i.e. violent/aggressive guests)
• Exposure to infectious diseases
• Hot/steamy conditions
• Emergency response situations (fire, bomb threat, etc.)
• Other potentially dangerous situations
• Exposure to toxic chemicals
• Moving objects
• Electrical hazards
• Risk of back strain
• Falling on wet/slippery floors
• Cuts or burns

The Incumbent must take the following precautionary measures (in addition to health and safety rules):

• Universal Precautions.
• Adherence to Food Safe practices as prescribed and outlined in Food Safe Levels 1 and 2 training.
• Use gloves provided when necessary.
• Immunization for Hepatitis B and vaccination against Tuberculosis and flu are suggested.
• Non-Violent Crisis Intervention training.
• Uniform will be laundered daily.

The performance of the job requires a small amount of computer work, lifting/moving equipment, may assist with loading/unloading trucks (groceries), a frequent amount of standing, cutting, chopping, carrying supplies and walking.

Successful candidates, prior to hiring, may be required to provide:
• Background check consent
• A clear vulnerable sector screening
• A clean driver’s abstract
• Completion of our online Armatus Abuse Training and required Health and Safety training

The above responsibilities must be performed in keeping with The Salvation Army’s Mission, Vision and Values, in a professional manner, upholding our code of conduct.

Education, Qualifications and Certifications:
• Completion of a formal post-secondary/college program of one academic year.
• Red Seal Certification Required (food services certification & food handling certification).
• 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

Note: an alternative level of education and experience may be considered.

Experience and Skilled Knowledge Requirements
• A minimum of one year of experience cooking in an industrial kitchen
• Knowledge about food preparation and is familiar with kitchen equipment.

• Willingness to adhere to the Mission, Vision, and Values of The Salvation Army
• Fluent in spoken and written English
• Excellent team and interpersonal skills
• Valid Driver’s License and clean driver’s abstract
• Able to handle physical demands, which include lifting/carrying items up to 30 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 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

WORKING CONDITIONS: Full Time 40 hours per week with Medical/Dental, and RRSP eligibility after 3 months.

Interested applicants must respond in writing by August 25th, 2024 to:

Hiring Committee:

e-mail: Terri-Lynne.Baryluk@salvationarmy.ca

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.

PLEASE NO PHONE CALLS