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P-80-22 Cook/Food Service Worker- Dietary (Permanent Casual)



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Cooks and Food Service Workers are responsible for the efficient delivery of patient and non-patient food preparation and delivery. The food service worker/cook functions as a member of the Dietary Services team to delivery high quality and efficient service to patients, employees and visitors.
• Minimum Grade 12
• Graduate of approved 1 year culinary course required
• Safe Food Handling Certification
• Minimum 2 years recent and relevant work experience
• Some course work is desirable in food preparation estimating food quantities, requisitioning supplies
• Knowledge of standards of sanitation and personal hygiene
• Must be able to prepare foods as directed by Department Manager following standardized recipe procedures
• Must be familiar with operation and care of equipment
• Ability to follow standardized recipes and to control serving portions
• Ability to exercise judgment and initiative in preparing food, delegating duties and maintaining efficient standards of operation
• Must have demonstrated ability to meet the attendance standards of the Hospital
• Bilingualism is an asset
• Provincial certification of qualification (red seal) - preferred
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