Head Cook (HSC/HS 4) - Black River Hospital

Job Purpose

Under the general supervision of the Assistant Dietitian, the incumbent is responsible for performing supervisory and varied cooking duties within the hospital; producing normal, therapeutic and modified diets, while maintaining the established standards and quality in food production and safety. Hands-on approach, attention to detail and a positive work attitude is required. 

Qualifications and Experience:

• Completion of Secondary Education 
• HEART/NSTA Level 3 Food Preparation Certificate/Commercial Food Preparation, or equivalent from an approved institution or an equivalent combination of experience and training. 
• Valid Food Handlers Permit 
• A minimum of two (2) years’ experience in cooking on a large scale 
• Certification in Supervisory Management is an asset 

Required Knowledge, Skills & Competencies:

• Knowledge of food supplies, methods and equipment used in preparing food in large quantities and the use and care of utensils and kitchen equipment 
• Knowledge of food values and nutrition 
• Knowledge of safety procedures, including safe temperature of food to avoid foodborne illness 
• Ability to supervise and instruct employees in food preparation 
• Ability to adapt to changes and new tasks 
• Ability to work long hours while standing and under conditions of high temperature
• Ability to manage and motivate staff 

Key responsibilities will include:

• Cooking nutritious meals, according to standardized protocols. 
• Preparing meals as per food preparation requirements and within stipulated timeframes for distribution to the wards and other service areas. 
• Supervising, training and instructing cooks in food preparation. 
• Delegating duties to other kitchen staffs as per the menu requirements.
• Maintaining the standard and quality of the food production within the department at the highest level at all times. 
• Inspecting and maintaining sanitary/hygiene conditions in the kitchen in keeping with required standards. 
• Giving staff feedback on their performance to enable staff development.
• Reporting any problems that may affect the smooth flow of work within the department.
• Receiving, checking and keeping inventory of kitchen equipment. 
• Preparing meals for hospital functions as required. 
• Ensuring meals are produced according to the schedule in place.

Special conditions associated with the job:

• Required to work beyond normal working hours to include holidays and weekends.
• Required to be physically fit, strong, agile and dexterous. 
• Excessive standing and high temperature environment associated with regular duties. 

NB. ONLY SHORTLISTED APPLICANTS WILL BE ACKNOWLEDGED.