Commercial Ovens:

Stoves and Ranges:

Commercial Mixers:

Food Processors and Blenders:

Refrigeration Units:

Hot Holding Equipment:

Baking Equipment:

• Commercial Mixers

• Baking Sheets and Racks: For baking and cooling baked goods.

  
  

1. Head Chef/Kitchen Manager:

   • Manages kitchen operations, including meal preparation, cooking schedules, and staff supervision.

   • Ensures food quality, safety, and consistency.

2. Cooks

   • Prepare and cook meals according to the planned menus.

   • Responsible for different sections such as hot food preparation, cold food preparation, and baking.

3. Dishwashers:

   • Responsible for cleaning dishes, utensils, and kitchen equipment.

   • Maintain cleanliness and sanitation standards in the kitchen.

How Staff Know What and How Much to Cook

1. Menu Planning:

   • Menus are typically planned in advance by the the whole team lead: The kitchen manager and general manager of food and nutrition, and the food service managers. Menus are designed to meet the nutritional needs and preferences of residents, with options for various dietary restrictions.

2. Production Sheets:

   • Detailed production sheets are created based on the menu.

   • These sheets include quantities of ingredients needed, portion sizes, and specific cooking instructions.

3. Recipe Cards are done by the food service supervisors.

   • Standardized recipes are provided to ensure consistency in taste and portion sizes.

   • Recipe cards include detailed instructions on preparation and cooking methods.

4. Resident Census and Dietary Requirements:

   • The number of residents and their dietary needs are tracked based on changes to their care plan. 

   • The food service supervisor ensures that the staff uses this information to adjust quantities and ensure that meals meet individual dietary restrictions.

5. Communication and Coordination:

   • Regular meetings and communication between the dietary manager, food service supervisors,  head chef, and kitchen staff ensure everyone is aware of the daily menu and any special dietary needs.

   • Staff meetings or briefings are held at the start of each shift to review the day’s tasks and assignments.

Menus are posted in common areas like dining rooms and hallways. Residents receive printed menus in their rooms.  Dietary staff or nursing aides inform residents about meal options and take special requests.

How Staff Know What to Serve:

1. Production Sheets based on menus, specifying ingredients and quantities.

2. Recipe Cards/ Cardex: Standardized recipes with instructions on preparation and portion size

1. Kitchen Staff: Assemble meal trays on the belt line, ensuring accuracy.

2. Servers/Food Service Workers: Deliver trays to residents' rooms or dining areas.

3. Nursing Staff: Assist residents who need help eating, monitor intake, and address dietary concerns.

4. Food Service Supervisor: Oversee meal service operations, ensure compliance with dietary requirements, and handle food safety issues.

Who Gets Which Items and Portion Size: 

1. Dietary Restrictions: Special dietary needs are noted in the resident’s profile.

2. Tray Cards: Placed on each tray with the resident's name and specific dietary instructions.

Software required: Gordon Food Services. (GFS) proprietary ordering software. This platform allows us to track inventory levels, place orders, and manage supplier communications efficiently.

Ordering days: Placed three times a week to maintain a fresh inventory: Monday, Thursday, and Friday.

On these days, the responsible staff will review inventory levels, check sales forecasts, and place orders through the GFS software.

Suppliers: Our primary supplier is Gordon Food Services (GFS). We also have secondary suppliers for specialty items, but the majority of our inventory comes from GFS to streamline our process.

Corrective action for any deficiencies: The food service supervisors do audits to make sure it complies with the ministries’ standards. Create corrective actions when needed, train staff on new protocols, and continuously assess and adjust actions.