COOK

Southbridge Care Homes; Clarington; On-site; CAD 26,000 - 34,000; Part time

Job summary

Southbridge Care Homes in Newcastle, ON is seeking a Part Time Cook for Foosterbrooke LTC to prepare and serve meals for residents, following approved recipes and dietary guidelines. The role reports to the Food Service Manager and may include shifts as Diet Aide.

The position supports menu planning, quality control, and staff supervision, with an 10:00 am-6:00 pm schedule and starting wage of 19.67 CAD per hour.

Qualifications

• Cook with formal culinary training or certification meeting provincial requirements.
• Experience in institutional/healthcare/hospitality cooking at scale.
• Ability to lead and direct dietary staff during service.

Responsibilities

• Review menus and prepare meals following standardized recipes and production sheets.
• Prepare and serve meals ensuring correct temperatures and portions.
• Assist with menu changes when Dietary Manager is unavailable and document changes.
• Monitor quality of supplies and equipment; notify Manager of issues.
• Supervise Dietary Aides in food preparation and serving at mealtimes.

Skills

Chef training

Culinary management

Cook experience

Lead others

Education

Red Seal certification

Post-secondary diploma in food and nutrition management

Post-secondary degree in food and nutrition

Certificate of qualification as a Cook

Job description

10:00 am-6:00 pm

Southbridge Care Homes provides exceptional acquisition, management, and redevelopment services for long-term care homes and retirement communities across Ontario. Our mission is to maintain a best-in-class portfolio that consistently delivers excellence in care and services while ensuring economic sustainability.

Home: Foosterbrooke LTC

Location: Newcastle, ON

Hourly Wage: Starting at 19.67/ hour

Position: Cook

State: Part Time

Schedule: 10:00 am-6:00 pm

Southbridge Care Homes provides exceptional acquisition, management, and redevelopment services for long-term care homes and retirement communities across Ontario. Our mission is to maintain a best-in-class portfolio that consistently delivers excellence in care and services while ensuring economic sustainability.

Reports to: Food Service Manager

The Cook follows established policies, procedures and standards, prepares and serves food for the residents, including the more complex meal preparation for the facility (dinner, sauces, desserts etc.). You will be required to work some shifts as Dietary Aide.

Key Responsibilities

• Reviews regular and therapeutic menus and sets up equipment and supplies for food preparation. Prepares food and nourishments including evening meal following standardized recipes and production sheets. Provides for prescribed diets, including variations in texture. Ensures meals are served on time, at appropriate temperatures and in portion-controlled quantities.
• In the absence of the Dietary Manger, decides on menu changes as necessary and ensures that changes are recorded following department procedures.
• Monitors quality and quantity of food supplies ordered, proper operation of kitchen equipment and alerts Manager of problems. Recommends corrective action.
• Directs Dietary Aides in basic food preparation procedures and in serving activities at mealtimes; assumes responsibility for routine departmental operations in the absence of the Dietary Manager, including staff replacements and service calls for malfunctioning equipment.
• Maintains all required records such as menu changes, delivery receipts, temperature checks; cooperates with other departments to meet resident needs.

Knowledge And Skills Required

You bring one of the following strengths:

• Chef training or culinary management certificate or diploma from a program that meets the requirements of the OLTCH Act, or
• Certificate of qualification as a Cook issued by an authority meeting the requirements of the OLTCH Act, or
• Post-secondary diploma in food and nutrition management or a post-secondary degree in food and nutrition.
• Demonstrated and proven experience in institutional, health care, restaurant, or hospitality cooking, sufficient to satisfy the licensee that the candidate can perform all required duties of the position.

Additional Qualifications Include

• "Red Seal" certification preferred
• Experience in institutional large quantity cooking preferred
• Ability to work safely, following established safety practices and procedures
• Ability to read and write English, and understand moderately complex verbal and written instructions in English
• Proven ability to provide direction and lead others within a busy environment.

Additional Requirements Include

• A negative vulnerable sector check completed within 6 months of start date.
• TB screening documentation as required under the Southbridge Care Homes' Tuberculosis (TB) Screening Policy.

We would like to thank all applicants for your interest in working as part of our team! Only those applicants selected to move forward in the recruitment process will be contacted.

Southbridge welcomes those applicants with disability related needs and those whom a need for accommodation in the recruitment process. Please provide notice of your need for accommodation to the hiring manager upon scheduling of an interview.

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