COOK

Southbridge Care Homes; Newmarket; On-site; CAD 30,000 - 41,000; Part time

Job summary

Southbridge Care Homes in Ontario is hiring a Cook for casual day shifts (9:30 am–5:30 pm) with an hourly wage of 25.76 CAD. The cook will follow established policies to prepare meals for residents, including dinners, sauces, and desserts, in a fast-paced facility.

The role reports to the Food Service Manager and requires attention to portion control, temperatures, and dietary variations while coordinating with a cross-functional team.

Qualifications

• Three qualification pathways under the OLTCH Act are acceptable.
• Experience in institutional large quantity cooking is preferred.
• Ability to read and follow English instructions and recipes.
• Proven leadership capabilities in a busy kitchen environment.
• Commitment to safe food handling and sanitation practices.

Responsibilities

• Prepare meals per standardized recipes and production sheets.
• Set up equipment and supplies; accommodate prescribed diets.
• Ensure meals are served on time and at correct temperatures.
• Direct Dietary Aides in basic food prep and serving during meals.
• Maintain records like menu changes and temperature checks.

Skills

English proficiency

Leadership

Safety practices

Team supervision

Education

Chef training or culinary management certificate/diploma

Cook certificate per OLTCH Act requirements

Diploma in food and nutrition or related degree

Job description

Posted Thursday, August 6, 2026 at 4:00 AM

Hourly Wage: $25.76/ hour

Status: Casual (day shifts-9:30 am-5:30 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.

Reporting to the Food Service Manager, the Cook follows established policies, procedures, and standards to prepare and serve meals for residents. This includes more complex meal preparation such as dinners, sauces, and desserts, while ensuring an enjoyable and positive dining experience for residents.

This is a casual position with day shifts from 9:30am- 5:30pm, including a rotational weekend schedule. Occasional extended hours may be required. The role operates in a fast-paced, deadline-driven environment that requires strong attention to detail, effective time management skills, regular use of computer systems, and collaboration with cross-functional team members.

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:

Must meet one of the three (3) following qualification scenarios:

• 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.
• 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.

At Southbridge, we care about your privacy and strive to protect Applicant Data throughout the recruitment process. To that end, information that we gather from applicants via job postings, is used solely for the purposes of recruiting and hiring.