Cook

Chatham-Kent - Chatham-Kent, ON (6 months ago)

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The Municipality of Chatham-Kent is currently accepting resumes for future permanent casual call-in Cooks for Riverview Gardens Long Term Care facility with the Seniors Services division. As a member of the Dietary Food Service team, the Cook is responsible for preparing of all meals and snacks to be served to resident, staff and visitors of the home, in accordance with safe food handling techniques; prepares food, which provides high nutritive value, flavour, colour, texture and appearance, following standardized recipes.

About the external job registry:
Resumes will be accepted starting January 1, 2020, for a period up to 4:30 p.m. on June 30, 2020. Resumes will only be kept on file until June 20, 2020. You are encouraged to re-apply each six month period to be considered for future. Please only apply once during this period.

Location:
Riverview Gardens, King St W, Chatham

About Seniors Services:
Seniors Services division manages the Municipality of Chatham-Kent’s Long Term Care Home, Riverview Gardens. The Home is committed to providing exceptional, residential long-term care services for approximately 320 residents over the age of 18 who are in need of long-term care. The residents have access to a range of medical, personal, dietary and recreational and spiritual programs that the team strives to ensure the highest potential of quality of life at Riverview Gardens.
Riverview Gardens’ Mission
Together, we provide exceptional, compassionate and resident-focused care.

Essential responsibilities:
Essential responsibilities:
Operating all equipment in dietary department; cleaning and sanitizing of food service equipment and wares; completing pre-start up equipment checks as necessary
Strict adherence to the Ministry of Health and Long Term Care Act, 2007 and regulations for Nutrition and Hydration, Occupational Health & Safety Act, Public Health Regulations and the Sanitation Code
Control of food storage rooms, freezers and refrigerators; dates, labels, and stores all food properly; reducing waste by following production sheets and recipes; monitoring, reporting and discarding leftovers according to policy
Using all tools and information provided including recipes, therapeutic menus and production sheets to maintain the highest possible quality and consistency and quantity
Accurate record keeping, receiving, rotating and inventory of products; ordering of required items as needed
Ensuring all special dietary needs are met; following the therapeutic portioning guidelines to meet the residents' dietary requirements
Preparing texture modified food as directed to ensure proper texture and amount
Ensuring that food is ready to be served at required meal and snack times
Serving of meals as required
Monitoring, recording and maintaining Quality Assurance records
Discussing resident meals service requirements with food service coordinators and supervisor
Ensuring that home and dietary department policies and procedures are followed

Essential Qualifications:
Ability to demonstrate Chatham-Kent’s Core Values and Competencies through a combination of education and experience:

Possess a secondary school graduation diploma or equivalent education (i.e. GED certificate) required
Completion of the Food Safety Training Program certificate - Public Health; required
Labour Certificate of Qualification of Cook (LCQC) required
Candidates with 6000 hours of cooking experience and without the LCQC are to be confirmed by the Ministry of Advanced Education and Skills Development that they meet the standards for challenging the LCQC exam and meet the Regulations under the Long Term Care Homes Act, 2007, they must make a commitment to successfully complete the exam for LCQC within six (6) months after they have received confirmation from the Ministry of Advanced Education and Skills that they are eligible.

Individuals without their LCQC are only given one opportunity to obtain it and should they not be successful, they are not entitled to hold a Cook’s position until they have obtained an LCQC (as per Unifor Local 127 Collective Agreement, Letter of Understanding)

Should there be no applicants that hold the LCQC, applicants with 6000 hours of cooking experience will be considered and will be given six (6) months to confirm they meet the standards for challenging the LCQC exam established by the Ministry of Advanced Education and Skills Development (formerly Ministry of Training, Colleges and Universities and meet the Regulations of the Long Term Care Homes Act, 2007 will be considered
Once internal or external applicants with 6000 hours cooking experience and without the LCQC are confirmed by the Ministry of Advanced Education and Skills Development that they meet the standards for challenging the LCQC exam and meet the Regulations under the Long Term Care Homes Act, 2007, they must make a commitment to successfully complete the exam for LCQC within six (6) months after they have received confirmation from the Ministry of Advanced Education and Skills that they eligible
Previous experience working as a Cook in a Long Term Care setting preferred; previous experience working in a non-Long Term Care setting would be considered
Knowledge of Ministry of Health Standards and Criteria for Food Services, Public Health Regulations and the Sanitation Code
Knowledge of good sanitation and food handling techniques to avoid infection or the spread of contagious illnesses
Possess excellent decision making skills required for estimating food requirements and portions
Must be able to read, write and accurately follow written and verbal instructions
Able to answer phone professionally and respond to issues/requests
Must possess effective listening skills and the ability to communicate in a clear and concise manner
Previous experience providing staff-to-staff orientation
Testing will be part of the interview
Basic computer skills required
As per the Long-Term Care Homes Act, all staff members shall promptly provide the employer with a signed declaration disclosing new charges, convictions, orders and restraining orders, consistent with Ontario Regulation 79/10 made under the Long-Term Care Homes Act, with respect to the period since the date the person's last criminal reference check under subsection (2) was conducted
All employees will be required to complete their Health & Safety and other on-line mandatory training on or before their first day of employment; other training (including Health & Safety policies) may also be required

Other qualifications:
Food preparation courses would be an asset
Experience belonging to a work committee (i.e. health & safety, education, wellness, etc.) an asset

Certifications, memberships, licenses:
Current Food Safety Training Program Certificate - Public Health
Labour Certificate of Qualification of Cook (LCQC)

Work Environment:
This position works mostly indoors

Hours of Work:
There are no guaranteed hours for this position
This position works weekday and weekend hours for the days and afternoons shifts, which may include four hour shifts and statutory holidays
Candidate must be able to accept on short notice call-in hours for day and afternoon shifts(both weekday and weekend), which may include four hour shifts and statutory holidays

Police check requirements

This position works with vulnerable residents in a position of trust and authority, on a sustained and regular basis, in a largely unsupervised capacity. A Vulnerable Sector Screen is required (Long-Term Care Homes Act section 215 O. Reg. 79/10) prior to being accepted for employment. You must be 18 years of age or older to obtain a vulnerable police check.
As per the Long-Term Care Homes Act, all staff members shall promptly provide the employer with a signed declaration disclosing new charges, convictions, orders and restraining orders, consistent with Ontario Regulation 79/10 made under the Long-Term Care Homes Act, with respect to the period since the date the person’s last criminal reference check under subsection (2) was conducted

Essential physical and/or safety requirements:
Annual Flu immunization is required
2 step TB skin test to be completed within two weeks of starting position
The employer may request a "Physical Task Analysis"
Bending: constant stooping (up to 4.55 kgs or 10 lbs) (food preparation, cooking and cleaning routines; proper receiving, storage and rotating of perishable and non-perishable food items; use of all institutional cooking and serving equipment; rationale ovens, steamers, soup kettles, gas ranges, ovens, utility carts, knives, institutional size mixers, slicers, etc.; use of cleaning and sanitizing equipment)
Walking: frequent walking on level surface, balancing (up to 13.64 kgs or 30 lbs) (food preparation, cooking and cleaning routines)
Reaching: occasional reaching above shoulder; frequent reaching forward; constant reaching below shoulder, handling (up to 13.64 kgs or 30 lbs) (food preparation, cooking and cleaning routines; completes food audits (portion control, taste panels, taking and recording temperatures of foods/refrigerators/freezers, waste management and inventory control; use of all institutional cooking and serving equipment; proper receiving, storage and rotating of perishable and non-perishable food items)
Lifting: occasional lifting at shoulder, above shoulder, overhead, pushing at or above shoulder, pulling at or above shoulder; frequent lifting floor to waist, waist to shoulder, carrying, transferring, pushing below shoulder, pulling below shoulder (up to 34.64 kgs or 30 lbs) (food preparation, cooking and cleaning routines; proper receiving, storage and rotating of perishable and non-perishable food items; use of all institutional cooking and serving equipment; rationale ovens, steamers, soup kettles, gas ranges, ovens, utility carts, knives, institutional size mixers, slicers, etc.)
Standing: constant standing inside (up to 4.55 kgs or 10 lbs) (food preparation, cooking and cleaning routines; long periods of sustained standing)
Hands: constant fine finger dexterity (movement), gripping, pinching (up to 4.55 kgs or 10 lbs) (Food preparation, cooking and cleaning routines; completes food audits; use of all institutional cooking and serving equipment; written documentation and checklists; communication via email)

Compensation:
This permanent casual call-in position has an hourly wage range of hourly wage range of $20.43 to $27.61, as per the UNIFOR (RVG) collective agreement, plus 15% in lieu of benefits following the successful completion of a probationary period and 4% vacation pay.

How To Apply
Candidates interested in the above position are asked to submit a resume only. We encourage all to apply, including women, Aboriginal people and visible minorities.
Applications must be received before 4:30 p.m., Tuesday, June 30, 2020 (Ontario daylight savings time).

Applications can be dropped off or mailed to:
Riverview Gardens Long Term Care Home
519 King St W
Chatham ON N7M 1G8

OR dropped off, mailed, faxed or emailed to:
Municipality of Chatham-Kent
Attn. Jan Richards, Recruitment Officer
Corporate Services
315 King Street West
P.O. Box 640
Chatham ON N7M 5K8
Fax: 519.436.3237
Email address: Ckresume@chatham-kent.ca (preferred)
The Municipality of Chatham-Kent is an equal opportunity employer, committed to fair and accessible employment practices that attract and retain talented employees. Should you require accommodations during the recruitment process, please contact Human Resources & Organizational Development (HROD) at 519-360-1998. Applicant information is collected under the authority of the Municipal Freedom of Information and Privacy legislation and will be used strictly for the purpose of candidate selection. We thank all candidates in advance; however, only those candidates selected for an interview will be contacted.