Cook

About the role

For more than 130 years, The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a world-wide Christian church, each year we help more than 2 million people, providing necessities such as food, clothing and shelter. In addition, we support people experiencing unemployment, addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission, vision and values of hope, service, dignity and stewardship. As a faith- and values-based organization, we hire and serve people of all backgrounds and walks of life - there is a place for everyone to belong here. Mission Statement The Salvation Army exists to share the love of Jesus Christ, meet human needs and be a transforming influence in the communities of our world. Job Description: POSITION PURPOSE SUMMARY: This position provides preparation and serving of nutritious meals as outlined on menus of the day in accordance with applicable food service and safety regulations. ACCOUNTABILITIES: The incumbent may perform all, some, or similar duties to the listed below: Food Preparation: Prepares and serves nutritious meals to guests following Canada's Food Guide and the Dietician-approved menu. Ensures Food-Safe practices are always followed in food preparation and service. May use a wide range of cookery methods to produce a range of menu items, including boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill and shallow fry. In collaboration with Head Cook or Manager, ensures inventory is rotated every three days. Checks and records the temperature of food items and takes into consideration the amount of time they have been in the danger zone. Ensures items stored in the refrigerator and freezers are labelled, dated, covered properly and placed on the appropriate shelf. Takes the temperature of prepared foods before service and records the same.- Decides on the appropriate, creative, and efficient use of food to minimize wastage. Prepares and sequences the timing of food and preparation of tasks. Ensures menu deviations are recorded on the substitution chart provided. May assist with recording monthly and quarterly statistics for meal numbers and volunteer hours, ensuring volunteers keep time sheets up to date. Participates in scheduled job-related training as required. Health and Safety: May clean all food preparation devices ensuring they are maintained to a high standard of cleanliness using the appropriate cleaning products. Completes daily temperature audits for fridge and freezer and record at the beginning and end of shift on the daily audit form. Reports any problems and work in concert with the Food Services Supervisor. Ensures that proper safety precautions and hygiene standards are followed, including Universal Precautions. Ensures the kitchen, food storage, and fridge/freezer are kept clean and organized at all times. Ensures high sanitation and cleanliness standards are maintained throughout the kitchen, dining room and food storage areas, including removing kitchen & dining room waste. May be required to wear a full and clean uniform when provided, along with hair precautions, when on duty. May be required to ensure that the building is secure and that safety standards are always met or exceeded. Ensures proper lifting, twisting & reaching techniques are used during job performance. Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen, foodbank, dining room and food storage areas, including removing kitchen & dining room waste. Demonstrates a high standard of personal hygiene. Participates in monthly workplace inspections. Communication: Communicates clearly with other staff members and/or volunteers regarding food service & food safety in a positive and encouraging manner as they assist in providing service to guests. Maintains product, service and market knowledge. Always treats guests and other staff with respect and dignity. May provide supervision and advice to fellow workers, students and/or volunteers, especially in Head Cook's or Manager's absence. Perform other work-related duties as assigned. WORKING CONDITIONS: The Incumbent's work environment is typically in a kitchen, dining, and storage areas. Travel within Calgary is required to visit other campuses. This a onsite full-time permanent position at 40 hours per week. The following disagreeable work conditions may exist: Dirt, dust, temperature variations Cramped workstation- Work-related stress Angry and abusive people Verbal abuse Noisy Hot/Steamy environment Pressure with timelines Cuts & Burns The job incumbent may be exposed to the risk of minor harm, injury or illnesses due to: Physical attacks by others (i.e. violent/aggressive guests) Exposure to infectious diseases- Hot/steamy conditions Emergency response situations (fire, bomb threat, etc.) Other potentially dangerous situations Exposure to toxic chemicals- Mov