COOK

Southbridge Care Homes; London; On-site; CAD 26,000 - 37,000; Part time

Job summary

Southbridge London East in London, Ontario is seeking a Cook to prepare meals for residents, following standardized recipes and production sheets, including dinner, sauces and desserts. Reports to the Food Service Manager and helps ensure meals meet dietary requirements and safety standards.

You will supervise Dietary Aides during meals, manage records such as temperature checks, and assist with menu changes when needed.

Qualifications

• Culinary education or cook qualification as per Ontario LTC Act requirements.
• Experience in institutional, health care, restaurant, or hospitality cooking.
• Strong knowledge of food safety practices and serving standards.

Responsibilities

• Review regular and therapeutic menus and set up equipment for food preparation; prepare meals following standardized recipes and production sheets.
• Ensure meals meet prescribed diets and are served on time at correct temperatures and portions.
• Monitor quality and quantity of supplies and equipment; report problems and suggest corrective actions.
• Direct Dietary Aides during meals and, in absence of the Dietary Manager, manage staff and service calls for equipment.
• Maintain records such as menu changes, delivery receipts, and temperature checks; coordinate with other departments to meet resident needs.

Skills

Institutional cooking experience

Lead and direct staff

Food safety practices

English communication

Leadership in a busy environment

Education

Chef training or culinary management certificate/diploma (OLTCH Act)

Cook qualification certificate

Post-secondary diploma in food and nutrition management or related degree

Job description

Home: Southbridge London East

Location: London, Ontario

Hourly Wage: $23.00

Position: Cook

Status: Part Time Vacancy ( 6:30am-2:00pm, 9:30am-5:00pm,10:30am-6:00pm)

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.).

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.
• Completion of a 2 Step TB Skin test within the last 12 months of start date.

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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