COOK

Southbridge Care Homes; Toronto; On-site; CAD 19,000 - 23,000; Part time

Job summary

Southbridge Care Homes is seeking a Cook for maternity leave coverage in Etobicoke, ON. This temporary part-time position offers day shifts, with 6:00am-2:00pm and 10:45am-6:45pm blocks, and a starting hourly wage of $25.95.

You will prepare meals for residents, follow approved recipes, supervise dietary staff, and ensure safety and quality standards are met. A full context of duties and qualifications is provided in the posting.

Qualifications

• Formal cook training or culinary management certificate/diploma per Ontario standards.
• Certificate of qualification as a Cook per Ontario licensing requirements.
• Post-secondary diploma/degree in food and nutrition.
• Experience in institutional, health care, restaurant, or hospitality cooking.

Responsibilities

• Review menus and set up equipment for food prep.
• Prepare meals with standard recipes and production sheets.
• Ensure meals meet dietary and texture requirements and are served promptly.
• Supervise Dietary Aides and handle routine operations in manager's absence.
• Maintain records of menu changes, deliveries, and temperature checks.

Skills

Food safety

Cooking

Teamwork

Education

Red Seal certification

Cook certificate/qualification

Nutrition/default degree

Job description

Cook

Status: Temporary Part-Time- 30 hours bi-weekly (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.

Home: Westside LTC
Location: Etobicoke, ON
Hourly Wage: starting at $25.95
Position: Cook
Status: Temporary Part-Time- 30 hours bi-weekly (Maternity Leave Coverage until June 2027)
Schedule: Day shifts (6:00am-2:00pm and 10:45am-6:45pm)

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 Manager, 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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