Job Detail

Position Scope:
This position requires general duty cooking performed on a large scale in a treatment facility. The incumbent is responsible for ordering supplies with the food services budget, the preperation of the menus and the general cleanliness of the food services area. The cook reports to and takes direction from both the Full Time Cook and the Manager of the

Position Scope:
This position requires general duty cooking performed on a large scale in a treatment facility. The incumbent is responsible for ordering supplies with the food services budget, the preperation of the menus and the general cleanliness of the food services area. The cook reports to and takes direction from both the Full Time Cook and the Manager of the Saskatchewan Impaired Driver Treatment Center.

Duties/Responsibilities:
- Be aware of and seek effective understanding of the SIDTC's philosophy, policy and program model.
-Co-ordinate the food services program in a manner which is consistent with the policy and direction of the SIDTC. Be aware that the delivery of food services is an integral part of the treatment program at the Center.
-Prepare and serve meals, lunches and snacks as required. Prepare menus for this purpose.
-Consult with the Manager with concepts to enhance the delivery of food services.
-Advise the Manager and FT Cook of problematic issues encountered with, or anticipated departures from, established food services policies.
-Paticipate as required, in the development of the Center's budget as it related to the food services. Therafter, manage funds allocated to the food services program in a responsible manner.
-Restock the pantry. Generally maintain the work area in a neat and tidy condition.
-Prepare monthly reports as required (meals served, inventory)
-Maintain strict confidentiality in accordance with the ethical standards of the Saskatchewan Impaired Driver Treatment Program.
-Other related duties as assigned

Qualifications:
Certificate in Food Services Management or Journeyman Cook; experience in Institutional Cooking or equivalent training and experience. Valid First Aid/CPR and Safe Food Handling Certificates.

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