COOK

Southbridge Care Homes; Port Hope; On-site; CAD 32,000 - 39,000; Part time

Job summary

Southbridge Care Homes, including Regency LTC in Port Hope, Ontario, is seeking a Cook to prepare and serve meals for residents. The role reports to the Food Service Manager and involves executing regular and therapeutic menus, following recipes, and ensuring proper food temperatures and portion control.

Responsibilities include supervising Dietary Aides, adjusting menus as needed, and maintaining records. A negative VSC and TB skin test are required.

Qualifications

• Chef training or culinary management certificate or diploma.
• Certificate of qualification as a Cook issued by an authority meeting the OLTCH Act.
• Post-secondary diploma in food and nutrition management or a post-secondary degree in food and nutrition.

Responsibilities

• Review regular and therapeutic menus and set up equipment and supplies for food preparation.
• Prepare food and nourishments following standardized recipes and production sheets.
• Ensure prescribed diets are followed and meals are served on time and at proper temperatures.
• Direct Dietary Aides in basic food preparation procedures and in serving activities at mealtimes.
• Maintain records such as menu changes, delivery receipts, and temperature checks.

Skills

Food preparation

Leadership

Safety practices

English literacy

Education

Chef training or culinary management certificate or diploma

Certificate of qualification as a Cook

Post-secondary diploma in food and nutrition management

Post-secondary degree in food and nutrition

Job description

COOK

Home: Regency LTC

Location: Port Hope, Ontario

Hourly Wage: starting at $23.51

Status: Casual (On call)

Schedule: Days (10:00 am-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

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.

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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