Cook Casual

Park Place Seniors Living; Niagara Falls; On-site; CAD 33,000 - 36,000; Part time

Job summary

Park Place Seniors Living is seeking a Cook Casual for Chippawa Creek at Bella Senior Care to support daily meal preparation and dietary needs. You will follow standardized recipes, prepare meals, monitor temperatures, and ensure on-time service in a home-like setting.

The role requires ability to read English, safe kitchen practices, and experience in institutional cooking. Red Seal preferred, with weekend availability and flexibility for shifts.

Qualifications

• Chef training or culinary management certificate/diploma as per the OLTCH Act.
• Certificate of qualification as a Cook issued under the OLTCH Act.
• Post-secondary diploma in food and nutrition or degree in food and nutrition.

Responsibilities

• Reviews regular and therapeutic menus and sets up equipment and supplies for food preparation.
• Prepares food and nourishments including evening meals following standardized recipes and production sheets.
• Provides for prescribed diets, including variations in texture; ensures meals are served on time and at proper temperatures.
• In the absence of Dietary Manager, decides on menu changes and records changes per procedures.
• Monitors quality and quantity of food supplies ordered, checks equipment, and flags issues to Manager.
• Directs Dietary Aides in basic food preparation and serving activities; covers for Dietary Manager during absences.
• Maintains records such as menu changes, delivery receipts, and temperature checks; coordinates with other departments.

Skills

Team leadership

Food safety practices

Reading & writing English

Education

Chef training or culinary management certificate/diploma (OLTCH Act)

Cook qualification certificate (OLTCH Act)

Post-secondary diploma/degree in food & nutrition

Job description

Cook Casual - Chippawa Creek at Bella Senior Care

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 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 meal times; 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.

Qualifications

• 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 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

Hours of Work

Must have availability to work at least one weekend per month. Extra shifts available as needed.

Wage

$24.26 to $26.26 hourly