Culinary Specialist - Casual

Position Summary

The Culinary Specialist is responsible for all aspects of meal production within Dundas Manor’s Cook-Chill Production Program, including food preparation, batch cooking, chilling, portioning, packaging, quality control, and food safety compliance. The role plays a key part in delivering safe, nutritious, and appetizing meals that meet the unique needs of residents while supporting organizational goals for operational efficiency, consistency, and quality.

Working within a standardized cook-chill system, the Culinary Specialist prepares large-volume menu items according to established recipes, production schedules, and quality standards. The position requires a strong understanding of food production techniques, food safety principles, therapeutic and texture-modified diets, and regulatory requirements specific to long-term care.

The Culinary Specialist contributes to a resident-focused dining experience by ensuring meals maintain their nutritional value, appearance, texture, flavour, and overall quality throughout the cook-chill process. This role also supports continuous quality improvement initiatives, collaborates with interdisciplinary teams, and assists in the ongoing development of production systems and best practices.

Primary Responsibilities

The Culinary Specialist prepares and produces meals in large-volume batches using standardized recipes and approved production methods. They execute cook-chill procedures including cooking, rapid cooling, chilling, packaging, storage, and regeneration preparation while maintaining strict compliance with HACCP principles and food safety regulations.

The incumbent ensures consistency in food quality, texture, flavour, appearance, and portion control while meeting production timelines and operational requirements. Particular attention is given to texture-modified and therapeutic diets, ensuring products meet IDDSI standards and maintain nutritional integrity, safety, and visual appeal.

The Culinary Specialist accurately completes production records, temperature monitoring logs, sanitation documentation, and quality-control records. They participate in audits, inspections, and quality assurance activities while assisting in maintaining compliance with Ministry of Long-Term Care requirements, public health regulations, and organizational policies.

The role contributes to operational excellence by maintaining organized workspaces, identifying process improvements, supporting recipe standardization, and addressing quality concerns proactively. The Culinary Specialist also works collaboratively with dietary services, nursing, clinical teams, and colleagues to support a positive workplace culture and exceptional resident dining experiences.

Qualifications

• Cook, Chef, Culinary Management, Red Seal, or equivalent culinary diploma/certification


• Food Handler Certification required


• Experience in health care, long-term care, institutional food service, or large-volume food production preferred


• Experience working within a cook-chill production environment considered a strong asset


• Knowledge of texture-modified food production and IDDSI standards preferred


• Understanding of food safety legislation, HACCP principles, Ministry requirements, and public health regulations


• Demonstrated commitment to resident-centered service and continuous quality improvement

Skills and Competencies

• Strong culinary knowledge and food production abilities


• Experience preparing food in large-volume batch production systems


• Excellent organizational, planning, and time-management skills


• Strong attention to detail and commitment to product consistency


• Ability to accurately follow recipes, procedures, and production schedules


• Knowledge of food safety, sanitation, and infection prevention practices


• Ability to work independently and collaboratively within a team environment


• Strong problem-solving skills and adaptability


• Professionalism, accountability, and commitment to quality service

Physical Requirements

• Ability to stand and work for extended periods


• Ability to lift, push, pull, and transport food products, carts, and equipment


• Ability to work in hot, cold, and fast-paced production environments


• Ability to perform repetitive food production tasks while maintaining accuracy and consistency

Hours of Work

Day Shift