Cook

Who We Are

For more than 130 years, The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a world-wide Christian church, each year we help more than 2 million people, providing necessities such as food, clothing and shelter. In addition, we support people experiencing unemployment, addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission, vision and values of hope, service, dignity and stewardship. As a faith- and values-based organization, we hire and serve people of all backgrounds and walks of life - there is a place for everyone to belong here.

Mission Statement

The Salvation Army exists to share the love of Jesus Christ, meet human needs and be a transforming influence in the communities of our world.

Job Description:

JOB SUMMARY:

• He/She is responsible for the preparation, cooking and serving of meals in accordance with approved menus, ensuring compliance with policies and procedures of the Centre.
• He/She supports the Food Services Coordinator in the running of the Kitchen and will provide supervision of the kitchen in the absence of the Food Services Coordinator.
• He/She helps in the smooth and efficient running of the kitchen, making sure that the space is clean and excellent meals are provided.

POSITION OBJECTIVES (MAIN RESPONSIBILITIES)

• To work and take pride in their work, while ensuring a safe healthy workplace.
• The supervision of kitchen staff in the absence of the Food Services Coordinator.
• Ensure that the kitchen operations meet or exceed government and SA regulations.
• Plan and help prepare menus that meet nutritional and SA requirements These menus will reflect the nutritional needs of the Clients and staff and will follow the Canada Food Guide
• The serving of meals to Clients and staff
• To see that all appliances and equipment are checked daily to ensure they are all operating correctly and to take steps to correct or report to Supervisor anything which may not be operating correctly.
• To check all doors, lights, water and locks etc., to ensure that doors and windows are or can be locked,
• Ensure that all refrigerators and freezers are checked daily, and that the temperature is maintained to ensure proper protection of food.
• To help determine inventory levels of supplies, fresh fruit and vegetables, meats, etc. • Help ensure all deliveries and donations are checked against orders prior to signing delivery receipts.
• To arrange for the placement of all goods delivered in appropriate storage locations, i.e., in refrigerators, freezers, dry storage etc. as soon as possible.
• Help ensure that inventory is rotated so that the oldest will be utilized first. In the case of unscheduled deliveries of donations of food, the same procedures are to be followed or arrangement made to dispose of any excess
• To arrange and support the preparation and peeling of vegetables in advance of mealtimes.
• To ensure that the kitchen and dining rooms are always kept clean and tidy.
• To ensure that the steam table is checked daily and that appropriate temperature levels are always maintained.
• Ensure food portion size and presentation is as you would present it to a paying customer in a recognized paying establishment.
• To support outside BBQ or luncheon for clients at least 3 times per year.
• To ensure that all garbage and recycling is removed as soon as possible later than the end of the day.
• To ensure that the staff office and bathroom is always kept clean and tidy.
• Help ensure that the operation of the kitchen in the most economical manner is achieved by maximizing the use of donated foodstuffs, judicial purchasing and time effective use of labor.
• To dress and present themselves in a professional manner when it comes to personal hygiene and grooming.
• Ensure controls are in place and adhered to for control of food, to prevent abuse, waste and or theft. • Attend staff meetings when required.
• Attend Kitchen Staff meetings.
• Represent the Centre in a professional manner.
• Perform other duties a required;

ROLE COMPETENCIES

• Communication
• Leadership
• Independent
• Networking
• Interpersonal skills
• Organizational skills
• Team Player

WORKING CONDITIONS

• The incumbent will on occasions work under the following disagreeable conditions: dealing with angry and abusive people, verbal abuse, and exposure to drugs and alcohol.
• Required to use and secure sharp instruments.
• Potential for minor burns and cuts
• Potential for slippery floors. Slip resistant footwear required.
• Uniform provided and required on the job.
• Requires standard Workplace Safety practices be always used
• Exposure to washing and sanitizing chemicals • Job requires significant periods of time standing and walking.
• Ability and willingness to undergo applicable screening and background checks successfully that are satisfactory to The Salvation Army, in its sole discretion.

EDUCATION

• Cook’s Papers-1 year course, or other cooking designation. (Red Seal Designation an asset.)
• Have completed training in Crisis Intervention, First Aid Certificate, Team building, WHMIS training, Food Handler’s Course
• Working knowledge of the Canada Food Guide, organizational skills, supervisory skills, able to work independently
• One to three years cooking experience.(Working experience as a cook at an institution is an asset.)

This is a casual position.

Compensation:

The target hiring range for this position is $17.00 to $18.08 with a maximum of $21.69.

Placement in the salary range will be based on factors such as market conditions, internal equity, and candidate experience, skills, and qualifications relevant to the role.

The Salvation Army will provide reasonable accommodation upon request. Please email [email protected] if you have a need for any accommodation and we will be pleased to discuss this with you.