COOK

Southbridge Care Homes; Toronto; On-site; CAD 34,000 - 44,000; Part time

Job summary

Southbridge Care Homes is seeking a Cook for Westside LTC in Etobicoke, ON, on a maternity leave coverage basis (Temporary Part-Time). The Cook prepares meals for residents, adheres to dietary and production standards, and supports a busy kitchen team.

Shifts are day time (6:00am-2:00pm and 10:45am-6:45pm) with starting wage of $25.95 per hour. Red Seal preferred; institutional cooking experience required; reports to the Food Service Manager.

Qualifications

• Chef training or culinary management certificate/diploma.
• Certificate of qualification as a Cook.
• Post-secondary diploma or degree in food and nutrition.
• Experience in institutional/healthcare/restaurant/hospitality cooking.

Responsibilities

• Reviews regular and therapeutic menus and sets up equipment and supplies for food preparation.
• Prepares food and nourishments following recipes and production sheets.
• Ensures meals meet prescribed diets and are served on time and at proper temperatures.
• Directs Dietary Aides in basic food prep and serving activities.
• Maintains records such as menu changes and temperature checks.

Skills

Chef training

Culinary management certificate

Certificate of qualification as a Cook

Post-secondary diploma in food and/nut

Experience in institutional cooking

Read/write English

Lead others

Education

Post-secondary diploma in food and nutrition management

Post-secondary degree in food and nutrition

Certificate of qualification as a Cook

Job description

COOK

Home: Westside LTC

Location: Etobicoke, ON

Hourly Wage: starting at $25.95

Position: Cook

Status: Temporary Part-Time (Maternity Leave Coverage until June 2027)

Schedule: Day shifts (6:00am-2:00pm and 10:45am-6:45pm)

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, orhospitality 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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