CHIEF COOK 

Classification:                    Skilled Tradesperson & Supervisory

 Reports to:                           Coordinator of Special Services (in the interim, Coordinator of Care Management and Clinical Services)

 Minimum Qualifications: 

 ·        Possess a diploma or certificate, as cook or chef, from a recognized trade school

·        Minimum of five (5) year’s experience in a facility/organization providing meals three meals per day to 20 or more people per meal

·        Experience supervising other cooks and Kitchen Staff is an asset

·        Registration with the appropriate professional association of their area of child-care and other qualifications

·        Ongoing development of knowledge and skills

·        Training on an annual basis to meet or exceed the standards of their professional association

·        Meet or exceed the minimum requirements of the Province of Nova Scotia, Department of Community Services, Provincial Standards for Residential Child-Caring Facilities; Children and Family Services Act and Regulations;

 POSITION SUMMARY

 The Chief Cook is responsible to ensure daily meals (breakfast, lunch, dinner and snack times) are prepared in a clean environment and that the meals are nutritionally sound and meet the requirements of the current Canada Food Guide.  The incumbent shall have a genuine concern for youth and their families and an appreciation of the issues they face and be familiar with and have an understanding of the goals and objectives of the Association.

 ACCOUNTABILITY:

The incumbent is accountable to all standards and expectations of the Province of Nova Scotia:

·        Provincial Standards for Residential Child-Caring Facilities

·        Children and Family Services Act

·        Nova Scotia Child Abuse Protocol

·        ADCRF Code of Conduct

·        Code of Conduct or Ethics of their Professional Association

·        Occupational Health and Safety Act

·        Any and all legislation or regulations pertaining to the handling, preparation and storing of food

CORE COMPETENCIES

 The incumbent is required to perform, exhibit and lead by example in the following areas:

 ·        Client service orientation

·        Decision Making

·        Organizational commitment and awareness

·        Teamwork

·        Concern for Order and Quality

DUTIES AND RESPONSIBILITIES

In all duties and responsibilities and any delegation of tasks, the incumbent is responsible to ensure that all matters under the Provincial Standards for Residential Child-Caring Facilities, the Children and Family Services Act and Regulations and other legislation related to children and youth, which fall under his/her responsibilities are routinely reviewed and that the Standards are met or exceeded.

 ·        The Chief Cook is based out of the Reigh Allen Centre but may be required to travel to any of the ADCRF facilities

·        Ensure all appropriate standards of safety are maintained both for the preparation of food as well as the handling and maintenance of cooking utensils and machinery; ensure that all knives and objects that could be used to inflict injury are used only by staff and locked up when not in use

·        Maintain inventory and the order/purchase of food services supplies

·        Maintain inventory and the order/purchase of cleaning, household, pharmacy and office (Food Services) supplies

·        Ensure and arrange for the repair of any malfunctioning equipment in the kitchen area

·        Supervision and direction of Kitchen Staff

·        Recruitment (in conjunction with other ADCRF staff as may be required) of Kitchen Staff

·        Participate in the annual performance evaluation review of the Kitchen Staff

·        Maintenance of personnel files for the Kitchen Staff (includes but may not be limited to time sheets, vacation and absence records, grievances, etc.)

·        Maintains and ensures accuracy of time records for all Kitchen Staff

·        Menu planning for all meals each day and posting same for a two week period (or as the Standards may dictate)

·        Meal preparation (with assistance from other kitchen staff) of all meals, snacks as required, for all residents and staff at the RAC

·        Participate in the annual menu review by a certified nutritionist

·        Arranging and ensuring the cleaning schedule for the kitchen area is observed and cleanliness is maintained

·        Attend and actively participate in the Occupational Health and Safety Committee meetings and any other committee meetings as required

·        Maintain petty cash for the Food Services and ensure regular reconciliation

·        Financial management of the budget for Food Services area, including:  food, pharmacy, household supply

·        Arranging and ensuring catering for the training room and boardroom is satisfactory and delivered on time

·        Other duties as may be assigned

WORKING CONDITIONS

The work environment demands strong concentration and the ability to focus. Work hours will be, for the most part, during the normal daily work hours.  Occasionally extended hours may be required.  Must be able to work independently and under stressful conditions.  Working environment often requires sensitivity to cultural and societal differences.   Working conditions include heavy physical commitment (ie, lifting pots heavy with contents, continual movement of arms/hands in the preparation of meals, etc.), emotional and mental demands.