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Your Opportunity:
Achieve meaningful and empowering work by becoming part of Alberta Health Services (AHS), where compassion, accountability, respect, excellence and safety are at the heart of everything we do. As a Cook I within the Nutrition and Food Services (NFS) department, you will directly impact patient care by providing nutritious, healthy, high quality meal service. You will be accountable for performing various tasks under minimal supervision while using strong customer service, teamwork, organizational and leadership skills to: Prepare and serve high quality food following standardized recipes, menu documents and AHS policies. Assist and/or manage inventory and ordering of supplies. Safely operate and clean food service equipment. Comply with all AHS safety and sanitation policies. Complete cash handling duties (in retail settings). Provide mentorship within the department, as required. Provide support to NFS staff during meal preparation, plating and assembly. Complete other food service duties as assigned.
Achieve meaningful and empowering work by becoming part of Alberta Health Services (AHS), where compassion, accountability, respect, excellence and safety are at the heart of everything we do. As a Cook I within the Nutrition and Food Services (NFS) department, you will directly impact patient care by providing nutritious, healthy, high quality meal service. You will be accountable for performing various tasks under minimal supervision while using strong customer service, teamwork, organizational and leadership skills to: Prepare and serve high quality food following standardized recipes, menu documents and AHS policies. Assist and/or manage inventory and ordering of supplies. Safely operate and clean food service equipment. Comply with all AHS safety and sanitation policies. Complete cash handling duties (in retail settings). Provide mentorship within the department, as required. Provide support to NFS staff during meal preparation, plating and assembly. Complete other food service duties as assigned.
Description:
As a Cook I, you will be responsible for food preparation, portion and assembly, and serving of menu items with limited supervision. Your typical duties may include preparing multi-ingredient recipes from raw ingredients using various cooking techniques and established recipes, preparing meals using precooked products utilizing various re-thermalization techniques and ensuring meals are appropriately portioned. You will follow AHS guidelines for quantity and quality controls, food safety standards, and established cleaning and sanitization practices to ensure the cleanliness of cooking equipment and work areas.
Classification: Cook I
Union: AUPE GSS
Unit and Program: CZ CONT HOSP FdSrv Pnt/Rs/Clnt
Primary Location: Consort Hospital and Care Cent
Location Details: As Per Location
Multi-Site: Not Applicable
FTE: 0.70
Posting End Date: 21-OCT-2022
Temporary Employee Class: Temp P/T Benefits
Date Available: 01-NOV-2022
Temporary End Date: 01-MAY-2023
Hours per Shift: 7.75
Length of Shift in weeks: 2
Shifts per cycle: 7
Shift Pattern: Days, Weekends
Days Off: As Per Rotation
Minimum Salary: $23.09
Maximum Salary: $25.39
Vehicle Requirement: Not Applicable
Required Qualifications:
Completion of Grade 12 or equivalent. Physically capable to lift food, supplies and equipment up to 46lbs and must be able to push/pull meal carts up to 250lbs. This position requires you to walk and stand on your feet for the duration of your shift. Food Sanitation and Hygiene Certificate or equivalent.
Additional Required Qualifications:
Basic knowledge of and experience with computer applications. Experience in food service in a commercial, restaurant or health care setting or Minimum 1 year experience in food service in a commercial, restaurant or health care setting.
Preferred Qualifications:
Journeyman Cook, Red Seal certification or equivalent certificate. Experience with preparing food and beverages for specialized diets. Workplace Health and Safety training Experience with monitoring waste. Experience with inventory management; receiving deliveries, managing expiry dates and minimizing waste while utilizing “First in- First Out” procedures. Experience in a hospital or long term care environment. Experience with Commercial Food Service Equipment.
