Cook/Food Service Supervisor

Detailed Overview Reporting to the Manager, Clinical Services and under the direct supervision of the Program Coordinator, the Food Service Supervisor plans, develops and prepares menus and meals, including special dietary requirements, in accordance to resident dietary needs and established Food Safe and Licensing standards. Responsibilities Collaborates with the Interdisciplinary Mental Health team in planning and developing resident-specific menus and meals which include special dietary requirements such as diabetic, lactose-intolerant, low fat and vegetarian. Supervises staff members such as assigning work, providing feedback and orienting new staff as related to food delivery, preparation and service; oversees the day-to-day food service operations. Prepares meals and serves snacks in accordance to the resident''s menu plan by performing duties such as planning food preparation and cooking schedules. Estimates and orders food and supply requirements based on menus and current inventory of food and supplies; places orders with external providers, receives foods and supplies, checks and reconciles invoices with purchase orders and good received; investigates and contacts manufacturers/suppliers to reconcile invoice discrepancies and damaged goods; appropriately stores foods and supplies. Monitors kitchen expenditures and maintains accurate costing of food inventory, statistical and budgetary records; makes recommendations regarding budget for the assigned area. Provides direction to the Interdisciplinary Mental Health Team on various food-related topics such as food preparation, menu planning and nutrition as related to a resident's care plan; assists the Mental Health team, family members and/or volunteers to assist the resident to prepare their own food; ensures a consistent standard of food quality, portioning and service to residents; maintains and records related information on recipes and resident's preferences; determines menu substitutions as required. Orients, instructs and assists staff in the operation of specialized equipment for rethermalization; oversees and update manuals for staff use for rethermalizing food products; provides direction and assistance to clients, staff and/or volunteers on the use of specialized equipment. Oversees and updates standards and procedures as required; ensures HACCP standards are maintained through entire food distribution system. Performs cleaning duties such as cleaning food preparation equipment, sweeping and mopping floors, cleaning sinks and counters cleaning kitchen and storage areas such as walls, ovens and freezers and removing garbage; washes, scrubs and rinses pots, pans, dishes and utensils by hand, dishwasher and/or potwasher and ensures all cleaned dishes, utensils, food preparation and related equipment meet established sanitary standards. Establishes and assures maintenance of food rotations in storage areas, refrigerators and freezers to minimize spoilage and waste; regularly participates in department Quality Assurance programs. Monitors functioning of equipment and reports malfunction, maintenance and repairs to the Manager, Clinical Services or designate. Perform other related duties as required. Qualifications Education and Experience Grade 12, plus a Professional Cook Training Certificate. Three years recently related experience; or an equivalent combination of education, training and experience. Current certificate in Food Safe Level II. Skills and Abilities Ability to communicate effectively both verbally and in writing Ability to deal with others effectively Physical ability to carry out the duties of the position Ability to supervise Ability to organize work Ability to operate related equipment