(Temporary Part-Time)Cook 2

DUTIES & RESPONSIBILITIES

• Apply cooking/baking knowledge and techniques to optimize food quality


• Perform required functions in an efficient manner meeting production and meal service deadlines


• Utilize HACCP (Hazard Analysis Critical Control Point) principles to ensure safe food handling throughout the preparation and cooking/chilling/serving process


• Prepare ingredients for baking, roasting, steaming and cooking of all food products


• Continually monitor food preparation for quality, internal temperatures, palatability and appearance


• Utilize best practice and contribute suggestions to reduce waste in the food preparation process


• Follow standardized recipes to ensure that the patient food is meeting the nutritional requirements as set forth by the Dietitians/diet restrictions and healthy eating guidelines


• Utilize proper food handling and storage as outlined in the Food Premises Regulation


• Clean and sanitize cooking equipment and surfaces throughout the day to meet acceptable standards


• Check equipment daily for optimal performance and report any deficiencies to the leadership team for follow-up


• Clean work area after each use e.g. backsplash, tables, countertops, steam kettles, ovens, grills etc.


• Collaborate with other kitchen staff and the leadership team to ensure smooth operations


• Other duties as assigned.

EDUCATION & LICENSING REQUIREMENTS

• Culinary Management Certificate from a recognized college


• Food Handlers Certificate from a Public Health Unit

KNOWLEDGE

• Knowledge of large volume cooking/baking procedures and methods


• Knowledge of cook chill system so that foods will be processed and stored according to the guidelines for cook chill production


• Knowledge of food safety guidelines and HACCP requirements


• Knowledge of the Occupational Health and Safety Act


• Knowledge of therapeutic and texture modified diets

SKILLS

• Good time management in the preparation of meals and prioritization of tasks to ensure meals are delivered to schedule


• Ability to coordinate work with cafeteria and portion room staff to ensure deadlines and quality standards are met


• Good dexterity skills when using kitchen tools, appliances and equipment.


• Analytical skills to ensure standards of food quality, quantity and portion control are met


• Ability to maintain confidentiality


• Good attendance record with ability to maintain same.


• Ability to adhere to the Ontario Shores code of conduct

EXPERIENCE

• 1-year related experience in a hospital food services environment


• Experience with cook chill institutional production preferred

To ensure your application is properly recognized as an internal application, please apply using your internal account and attach an updated resume. Applications submitted from external accounts or through third-party services may not accurately reflect your internal applicant status and could result in your application not being considered. Current employees on a leave of absence who apply using a personal email address must clearly identify themselves as internal applicants.

This is a 6 months contract.

Link to OPSEU Wage Table - This position is part of the OPSEU bargaining unit.

Job Posting Closing: October 9th , 2026. Please note any job applications after this date will not be considered 

Vacancies: 1