Institutional Cook

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Job Description :

Title : Institutional Cook

Location : Ontario

Required hours : 3, 960 hours per year of Full time employment

Overview :

The Institutional Cook is responsible for preparing, cooking, and presenting high-quality meals in a large-scale institutional kitchen.

This role requires adherence to food safety standards and practices to ensure the health and satisfaction of our clientele.

The ideal candidate will work as part of a dynamic kitchen team, contributing to a safe and welcoming environment while providing nutritious meals tailored to specific dietary requirements.

Key Responsibilities :

1. Food Preparation and Cooking :

Meal Preparation : Prepare and cook large quantities of food for various institutional settings, ensuring that meals are nutritious, balanced, and meet dietary requirements.

Menu Planning : Follow standard menus and recipes, making modifications as needed to accommodate dietary restrictions, allergies, and specific cultural or religious food preferences.

Cooking Techniques : Use a variety of cooking techniques such as baking, grilling, steaming, roasting, and sautéing to prepare meals.

Ensure the proper cooking of proteins, vegetables, grains, and other food items.

Batch Cooking : Prepare and cook food in large batches, portioning and storing it appropriately to ensure consistency and to meet the needs of large groups.

Special Diets : Prepare meals for individuals with specific dietary needs, such as low-sodium, low-sugar, gluten-free, or vegetarian diets.

Understand and adhere to specific dietary guidelines as required.

2. Food Safety and Sanitation :

Food Safety Standards : Adhere to strict food safety regulations, including proper food handling, storage, and temperature control to ensure the safety and quality of food.

Hygiene Practices : Maintain a clean and organized kitchen environment, following hygiene practices for cleaning, sanitizing, and disinfecting kitchen equipment, tools, and surfaces.

Health Regulations : Comply with local health codes, regulations, and safety standards related to food preparation, kitchen operation, and waste management.

3. Inventory and Supply Management :

Inventory Control : Keep track of food supplies and ingredients, ordering or restocking as needed to ensure that the kitchen runs efficiently without shortages.

Maintain proper storage of food supplies to prevent spoilage.

Waste Management : Minimize food waste through careful portioning and inventory management. Dispose of kitchen waste in accordance with sanitation and recycling guidelines.

4. Meal Service and Presentation :

Serving Meals : Oversee the timely and efficient serving of meals, ensuring that food is presented attractively and served at the correct temperature.

Meal Portioning : Portion and plate food for individual servings, ensuring consistency in portion sizes and dietary requirements are met.

5. Team Collaboration and Supervision :

Kitchen Supervision : In larger kitchens, the institutional cook may supervise kitchen assistants, aides, and other kitchen staff to ensure tasks are completed efficiently.

Provide training and guidance as needed.

Collaboration : Work closely with other kitchen staff, including dishwashers, servers, and dietitians, to ensure smooth meal preparation, cooking, and service operations.

Communication : Coordinate with management or food service directors to ensure that meals are prepared on time and meet the institution's specific needs.

6. Record Keeping and Documentation :

Meal Logs : Maintain records of daily food preparation, including ingredients used, portion sizes, and any special dietary accommodations.

Report any discrepancies or issues with food supplies or preparation.

Cleaning Logs : Keep logs of cleaning schedules and sanitation procedures, ensuring that all kitchen equipment and areas are cleaned regularly.

Compliance Reporting : Document any food safety or health-related incidents as per institutional guidelines and report them to the appropriate authorities.

Requirements :

High school diploma or equivalent preferred.

1-3 years of experience in institutional cooking or a similar environment.

Knowledge of food safety regulations and cooking techniques.

Ability to work in a fast-paced environment and manage time efficiently.

Good communication skills and teamwork ability.

Flexibility to work evenings, weekends, and holidays if needed.

Benefits & Opportunities :

Competitive salary based on experience.

Opportunities for professional development and advancement within the company.

Safe and supportive work environment.

Health and safety training and on-going learning opportunities.