Are you interested in working in a large-volume institutional kitchen? If so, consider this opportunity to provide coordination and supervision of meal preparation and delivery in a facility with a capacity of approximately 1500 male and female inmates.What can I expect to do in this role?As a Senior Food Services Officer, you will:• Oversee the cook-chill/re-therm kitchen, including meal preparation and delivery• Provide direction and supervision to cooks and inmate helpers• Supervise and participate in the preparation/assembly of meals and restricted diets, ensuring safe, sanitary and proper storage and, assembly• Ensure portion control standards are achieved by following Hazard Analysis Critical Control Points (HACCP) principles• Supervise and instruct cooks and helpers in general food service and re-therm techniques, observing food preparation, demonstrating techniques and coaching subordinate cooks and inmate helpers• Conduct daily food/temperature/diet audits as required• Maintain and order inventory, adhering to standard stock rotation principles as required for pre-determined menus and substitutions• Ensure proper correctional security and control, which includes writing occurrence, behaviour and accident injury reports• Ensure the safety and security of the kitchen, kitchen helpers and staff• Ensure standards of cleanliness and hygiene are maintained by supervising cleaning and sanitizing activities.How do I qualify?TECHNICAL KNOWLEDGE & ABILITIES:• Demonstrated knowledge of cook-chill/re-therm processes, cooking methods and procedures • Proven knowledge of food safety standards associated with food preparation, storage, sanitation, safety, and the ability to adhere to those standards• Working knowledge of the principles of supervision in a food services environment• Computer skills to initiate food orders, maintain diet program, submit maintenance requests and access Occurrence and Accident Injury Reports.COMMUNICATION & INTERPERSONAL SKILLS:• Proven oral communication skills, with the ability to use tact and diplomacy to instruct and counsel in a professional manner• Effective written communication skills to prepare reports and log entries.ORGANIZATIONAL, ANALYTICAL & PROBLEM-SOLVING SKILLS:• Ability to prioritize, organize and coordinate kitchen production and the work of others• Analytical and problem-solving skills to identify potential problems and to manage and report as appropriate.MANDATORY:• Cook's Certificate issued by appropriate Ministry or demonstrated equivalent level of knowledge and experience necessary to write certificate examination• First Aid and Heartsaver Certificates.
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