Cook Casual 2026-1

Position Summary and Scope of Service

Exemplifying the mission vision and values of the Cook works collaboratively with partnered programs while offering employees respectful customer service.

Under the direction of the Manager Nutrition Services the Cook is responsible to prepare nutritious therapeutic and texturized meals according to approved menus and standardized recipes in appropriate quantities and serve food in compliance with food safety and sanitation regulations. Maintains organization cleanliness and sanitation of work areas and equipment including dishware. The Cook demonstrates proper food preparation and production procedures and ensures that proper food handling procedures are followed at all times in the production and service of food.

core values reflect a strong commitment to diversity equity and inclusion. maintains ongoing commitment to recruiting a diverse and talented workforce which is paramount to supporting the community we serve. Reporting to the Manager Nutrition Services and consistent with the Mission Values and policies of the Cook is a critical role in ensuring the success of business and operations.

values and promotes volunteerism in the workplace. Volunteers bring optimism and enthusiasm create positive energy share diverse perspectives and are an integral part of the work we do. As such and in keeping with the values of our organization the incumbent to this role is encouraged to actively support train mentor collaborate and invest in volunteer initiatives.

Qualifications

Educational:

• Completion of Grade 12 (or G.E.D.)
• Successful completion of a two-year post-secondary vocational or trade school cooking program (Level 1 certificate) required
• Two years of cooking experience (including entrees gravies sauces soups etc.) preferably in an institutional setting
• Knowledge of therapeutic and texturized diets
• Valid Food Handlers Certification Level 1

Personal:

• Ability to work with minimal supervision as well as a collaborative team player in a team environment
• Ability to organize and prioritize work in a fast-paced environment
• Ability to generate ideas to improve work procedures and contribute to an environment that fosters growth development and innovation
  
• Values and commitment to continuous self-growth and professional learning
  
• Fine motor skills to handle equipment food and supplies
• Ability to work safely in a physically demanding environment and to be exposed to heat and cold and other hazards that may accompany food preparation areas
• Ability to comply with Health & Transition Services and Nutrition Services dress codes safety and sanitation policies and maintain personal appearance and cleanliness
• Ability to comply with the applicable dress codes safety and sanitation policies and maintain personal appearance and cleanliness
  
• Keen sense of accuracy and attention to detail
• Demonstrated initiative to problem solve within a range of duties and responsibilities
• Demonstrated commitment to spirit of Continuous Quality Improvement
  

Duties and Responsibilities

Program/Service Support:

Consistent with the Mission Philosophy and Policies of the Cook is responsible for preparing and portioning main entrees starches soups vegetables sauces and desserts under proper food safety guidelines and standardized recipes. Quality services are evident when professional communication timeliness accuracy ethical awareness / sensitivity confidentiality are consistently demonstrated as required by legislation and program/service standards.

Duties include:

• Prepares all meats fish poultry entrees starches soups vegetables gravies sauces and desserts accordance with standardized recipes tallies and in sufficient quantities for people supported and for catering
• Ensures food production is timely and appropriate
• Schedules food production to have food ready on time for service
• Checks the receiving of meat and frozen food supplies to ensure both quality and sufficient quantities of foods
• Provides information on meat quantities on hand and orders meat and entrees accordingly
• Orientates and trains new team members and provides information for appraisals if/as requested
• Works closely with and communicates openly with supervisors manager and other staff to ensure proper food handling and service
• Assists in the development and testing of standardized recipes and menus
• Communicates occurrences of leftovers and shortages with Supervisor and the Manager and adjusts production levels for next menu date
• Communicates occurrences of improperly handled food with the Supervisor and the Manager
• Ensures all foods are labeled stored prepared and served at the appropriate temperatures
• Ensures all foods are prepared according to therapeutic requirements and in appropriate textures & portion sizes
• Presents all foods in a wholesome and appealing manner
• Checks work areas and equipment to ensure safety and regular maintenance and reports necessary repairs to the supervisor
• Ensures production sheets and recipes are up-to-date and accurate
• Serves food to residents in a friendly respectful service & person-oriented manner
• Cleans stationary pots/steam kettles and other cooking equipment and dishware
• Performs other duties as assigned and as required
• Maintains documentation of changes to all recipes and communicates all changes to the Manager
• Responsible for responding to kitchen phone calls and maintaining documentation of all requests. Fulfills all call requests in a timely manner
• Manages and coordinates information needs collects needed statistics and data to support the provision of quality services
• Reports on status of work completed and work outstanding to the Manager or designate
• Reports all matters of significance unusual or sensitive events immediately to the Manager or designate
• Consults with the Manager or designate to ensure repairs are completed as necessary services are cost effective and meet sanitation and food handling regulations

Duties and Responsibilities also include but are not limited to:

• Human Resource Management
• Financial Resource Management
• Quality Management and Process Improvement
• Organization Planning and Development

The above information is intended to describe the general nature of this position and is not considered to be a complete statement of duties and responsibilities. Additional duties and responsibilities may be assigned provided they are consistent with the qualifications identified and fall within the parameters of this role.

is a bilingual organization. Proficiency in both official languages (French/English) would be considered an asset.

As a condition of employment successful candidates will be required to provide a satisfactory Criminal Record Check with Vulnerable Sector Screening Adult Abuse Registry Check Child Abuse Registry Check and Prior Contact Check.

supports equitable employment practices and promotes an inclusive workforce representative of the people we support including diverse abilities backgrounds cultures and identities. Applicants can request reasonable accommodations in all aspects of the selection and hiring process.