About Us:
A Canadian Nonprofit Employer of Choice™, we pride ourselves on a strong reputation for excellence. Our work environment is community-oriented, warm and inclusive. Appreciation is embedded into our culture and staff feel valued for their contributions.
Louis Brier has dedicated leaders who are available and responsive to our needs. An HR Coordinator is devoted to promoting our health, wellness, and engagement. An Infection Control Practitioner helps keep us safe. Everyone is committed to quality and safety and it shows.
By enhancing funding that enriches the quality of life for our residents, the Louis Brier Foundation truly sets our organization apart. State of the art equipment, music and entertainment, culture and education, are all generously funded through the Louis Brier Foundation and this greatly improves work life.
Providing outstanding care is not always easy but making a difference feels good. Working at Louis Brier gives us a feeling of purpose and a sense of belonging. It’s more than a way of working, it’s a way of life.
Be yourself and feel a sense of belonging within a team that embraces differences.
Contribute to an award-winning organization that recognizes passionate and hardworking employees.
Engage within our community and thrive in an unbeatable work culture that celebrates LIFE.
ARE YOU READY for the #LouisBrierLIFE?
Purpose of the Position: The Cook is responsible for preparing assigned food items; planning the preparation and cooking schedule; cooking and seasoning food items; inspecting and tasting food; maintaining established food rotations; and assigning tasks to Food Service Workers.
RESPONSIBILITIES
1. Prepares assigned food items by following established menus and recipes, determining ingredients and quantities required and assembling ingredients and equipment.
2. Plans preparation and cooking schedule.
3. Cooks and seasons assigned food and therapeutic diet items such as soups, sauces, salads, meats/fish/poultry, vegetables and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling and baking.
4. Inspects and tastes food for temperature and quality, and adjusts accordingly.
5. Carves food items such as meat and poultry, and controls portioning of food items to ensure recipe yield meets assigned quantity quotas.
6. Maintains established rotations of food in storage, and utilizes left-over prepared foods to minimize spoilage and waste.
7. Maintains equipment and work areas in clean and tidy condition, and reports equipment problems as necessary.
8. Assigns tasks to designated Food Service Workers in absence of Supervisor, Food Services and Manager. May be required to call in employees for urgent relief assignments according to established procedures.
9. Ensures the safety of residents while performing work tasks and reports any adverse events to supervisor immediately.
10. Performs other related duties as assigned.
QUALIFICATIONS
Graduation from a recognized 12-month program in cooking, or an equivalent combination of education, training and experience. Food Safe Certificate required.
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Job Type: Casual
Hours of Work: 05:45 am -12:30 pm / 10:30 am - 06:30 pm
Wage Grid: 26.51/hour, Grid 17