Cook

Retirement Concepts; Parksville; On-site; CAD 34,000 - 47,000; Part time

Job summary

West Coast Seniors Housing Management is hiring a Cook 1 for Stanford Seniors Village in Parksville, BC. You will prepare nourishing meals, follow diet-specific instructions, and ensure safe food handling for residents, staff, and guests.

The role requires 2–3 years of culinary experience, provincial regulation knowledge, and the ability to work collaboratively within a team while maintaining high standards of food safety and service.”

Qualifications

• Must have Grade 12 or equivalent.
• Graduation from a recognized Cooks Training program or equivalent.
• Experience in large quantity food preparation, preferably in healthcare or retirement setting.
• Knowledge of Provincial Food Premises regulation and Canada’s Food Guide to Healthy Eating.
• Knowledge of and experience with special and therapeutic diets.
• Minimum of 2–3 years culinary experience.
• Food Safe Level 1 Certificate; Level 2 an asset.
• Red Seal Certificate preferred.
• Serving it Right certification an asset.
• Pass Vulnerable Sector Check per provincial guidelines.

Responsibilities

• Be an engaged team player, developing professional relationships.
• Review menus and production sheets before preparing.
• Ensure proper food handling techniques per regulations.
• Complete daily temperature checks for hot and cold foods.
• Complete daily temperature audits for fridges, freezers and storerooms.
• Prepare and serve foods for therapeutic or specialty diets.
• Record menu substitutions in the substitution log.
• Coordinate workflow and direct staff for production, delivery and cleanup of meals.
• Perform ordering and receiving of consumables; maintain inventory to minimize waste.
• Adhere to service times and budgets; follow recipes and daily production charts.
• Participate in planning special menus and themed meals.
• Assist in orientation and meetings; participate in safety procedures.
• Maintain a safe environment; know emergency procedures.

Skills

Team player

Food handling

Dietary knowledge

Physical stamina

Independent work

Communication

Reading/writing English

Education

Grade 12 or equivalent

Cook Training program certificate

Food Safe Level 1

Red Seal certificate (preferred)

Serving It Right (asset)

Job description

30+ days ago Requisition ID: 2156

Salary Range: $29.72 To $29.72 Hourly

This position is covered under the HEABC wage levelling. Please note the wage is currently being adjusted and topped up by the government and the displayed wage is therefore reflective of such initiative.

Position: Casual, Stanford Seniors Village (Parksville, BC)

About Us

At West Coast Seniors Housing Management, we see our communities as afamily and we are equally committed to our residents and our staff. We providean engaging work environment and treat each other with respect and dignity. Weinvest in the growth and development of our teams to actively participate inthe creation of memories and moments that matter to our residents.

About the Role

The Cook 1 reports to the HeadChef or designate is responsible for the daily preparation of all nourishing,and visually appealing meals for residents, guests and staff. This role ensuresthat the changing dietary needs of the person served throughout the communityare met and safe food handling methods are followed.

Responsibilities:

Include but not limited to:

1. 1. Be an engaged collaborative teamplayer, developing and maintaining professional relationships that support andstrengthen the organizational culture and purpose.
2. 2. Review menus andproduction sheets before preparing.
3. 3. Ensure use of proper food handling techniques, based on food safe regulations.
4. 4. Complete dailytemperature checks for hot and cold food.
5. 5. Complete daily temperature audits for fridges, freezers and storerooms and record findings on daily audit form.
6. 6. Prepare and servefoods for therapeutic or specialty diets according to planned menus.
7. 7. Make menusubstitutions as necessary and record these in the designated Food SubstitutionLog in Sheet.
8. 8. Coordinates the workflow and provides direction to designated staff related to the production,delivery and clean up of meals for assigned area.
9. 9. Performs ordering andreceiving of consumables items according to established purchasing proceduresand polices. Maintains consumable inventory utilizing methods to minimizespoilage and waste.
10. 10. Adhere to timeschedules for service of meals and nourishments.
11. 11. Follow dailyproduction charts, standardized recipes and daily composite menus, whileworking within a set budget.
12. 12. Participate activelyin planning and preparing special occasion and theme meal days.
13. 13. Activelyparticipates in orientation of new staff, community programs, meetings,committees and educational in-services.
14. 14. Maintains a safe environment for residents, family and staff, through:
    • - knowledge of emergency procedures and regulations,
    • - the safe use ofsupplies and equipment and reporting when repairs are necessary, and
15. 15. Participate inorganizational planning related to Food Services by providing input in themenus, implementation,schedules and other initiatives to ensure a high standard of Food Services.
16. 16. In the absence of thesupervisor, is responsible for the supervision of department production andservice, staff, including direction of staff, interdepartmental communications,and emergencies.
17. 17. Performs other relatedduties as required.

Qualifications & Skills:

• 1. Grade 12; orequivalent.
• 2. Graduation from a recognized Cooks Training program or equivalentcombination of education and experience.
• 3. Must have experience in large quantity food preparation, preferably in ahealthcare or retirement setting.
• 4. Must be knowledgeable of the Provincial Food Premises regulation andCanada’s Food Guide to Healthy Eating.
• 5. Must have knowledge of and experience with special and therapeutic diets.
• 6. Minimum of 2-3 years' culinary experience.
• 7. Food Safe Level 1Certificate - Level 2 an asset.
• 8. Red Seal Certificatepreferred.
• 9. Serving it Rightcertification an asset.
• 10. Good working knowledgeof accepted sanitation standards.
• 11. Some supervisoryexperience an asset.
• 12. Allsuccessful applicants must pass the vulnerable sector Criminal Record Checkapplicable to Provincial guidelines.
• 13. Demonstratescreativity, attention to detail and organizational skills with ability todelegate.
• 14. Abilityto push, pull, stoop, crouch, lift and carry up to 50 lbs. Must be able to workwith cleaners, detergents and other cleaning equipment.
• 15. Demonstratescollaborative and team working skills.
• 16. Ability to workindependently and follow instructions with minimal supervision.
• 17. Abilityto read, write, and speak English proficiently and understand verbal andwritten instructions.