COOK I

Winnipeg Regional Health Authority; Deloraine; On-site; CAD 38,000 - 47,000; Part time

Job summary

Prairie Mountain Health in Deloraine seeks a Cook I to manage all aspects of food service production and distribution in the Nutrition Services department, focusing on portion control, waste reduction, sanitation, and safety.

You will ensure foods meet menu and therapeutic guidelines and supervise staff when the supervisor is away.

Qualifications

• Grade 12 MB Standards or equivalent.
• Food Handler Training Cert Level 1 (within 6 months) or willingness to obtain.
• Previous health care food service or cooking experience required.
• Demonstrated dexterity, speed and efficient work methods.
• Demonstrated organizational skills and ability to work independently.
• Demonstrated communication skills.
• Ability to adapt techniques and procedures.
• Respect for a culturally diverse population and confidentiality.

Responsibilities

• Prepare all food according to menus and therapeutic specifications.
• Monitor food temperatures and proper sanitation.
• Supervise daily activities in absence of supervisor.
• Assist with purchasing, receiving and storage of food and supplies.
• Assist in planning, organizing and evaluating menu items.
• Ensure equipment is clean and operating efficiently.
• Participate in department quality control audits and training.

Skills

Dexterity & speed

Organizational skills

Communication skills

Independent judgment

Cultural awareness

Confidentiality

Regular attendance

Education

Grade 12 (MB Standards)

Food Handler Training Level 1

Job description

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Site: Prairie Mountain Health -Deloraine Health Centre (includes Delwynda Personal Care Home)

Job Stream: Non-Clinical

Anticipated Start Date - End Date: 12/18/2026 - 06/18/2028

Reason for Term: Maternity Leave

Union : MGEU

FTE: 0.71

Anticipated Shift: Days; Evenings

Daily Hours Worked: 7.75

Salary: As per collective agreement

The said term position is a result of a "MATERNITY/PARENTAL LEAVE OF ABSENCE" which may expire sooner than the date indicated, subject to a minimum two (2) weeks’ notice or one (1) pay period, whichever is longer

POSITION SUMMARY

Under the direction of the Nutrition Services Supervisor and/or Manager, the Cook I is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to related areas with emphasis on portion control, waste control, proper sanitation and safety. The Cook I prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies. In the absence of the Nutrition Services Supervisor or Manager, oversees day-to-day activities of the Nutrition Services department, including the supervision of applicable staff and required quality assurance processes.

QUALFICATION

Grade 12 (MB Standards)

Current Food Handler Training Certificate Level 1 or willing to obtain within six (6) months

Previous health care food service experience or cooking experience required

Other combinations of education and experience will be considered

Demonstrated dexterity, speed and efficient work methods

Demonstrated organizational skills, and the ability to work independently

Demonstrated communication skills

Demonstrated flexibility to facilitate changes in techniques and procedures

Ability to display independent judgment

Ability to respect and promote a culturally diverse population

Ability to respect and promote confidentiality

Ability to perform the duties of the position on a regular basis

Overview

In the absence of the Nutrition Services Supervisor or Manager, assumes a leadership role in coordinating the Nutrition Services for the facility, including the daily supervision of the Nutrition Services staff at the facility level and required quality assurance processes.

Ensures familiarity with all diets, the use of reference materials, and technical terms used in Nutrition Services.

Prepares all food in accordance with production schedules, standard recipes, quality standards (taste, texture, presentation and appearance) and portion control guidelines.

Prepares all food items as required for special and catered functions and other departmental programs (e.g. Meals on Wheels, Adult Day Program).

Completes preparations for all therapeutic or texture-modified foods required.

Adheres to the approved menu and therapeutic guidelines regarding the preparation and serving of therapeutic and/or texture-modified diets.

Makes necessary changes to the client menus as directed in consultation with the Nutrition Services Supervisor, Manager or Registered Dietitian.

Monitors and records temperature of foods through storage, preparation and service to ensure established temperature goals are achieved or exceeded.

Maintains a safe and healthy food preparation environment through compliance with “Food Safety Code of Practice” standards.

Ensures appropriate labeling, dating and storing or discarding of leftovers, including hazardous food sample maintenance.

Assists with purchasing, receiving, checking and storage of food and supplies as required. Responsible for reporting damaged or missing goods.

Assists with planning, organizing, and evaluating menu items.

Follows established safe work procedures for all relevant equipment and tasks.

Ensure all relevant equipment is clean and operating efficiently.

Assists with inventory procedures.

Assists/participates in departmental quality control audits and procedures.

Participates in orientation, training, and mentoring new employees and students.

Reports Maintenance needs, accidents, injuries, security issues and unsafe work conditions to the Supervisor or Manager. Complete all necessary documentation.

Complies with all regional and departmental policies and procedures.

Other duties as assigned.

This position is subject to a Criminal Records Check (including vulnerable sector), Adult Abuse Registry Check, and a Child Abuse Registry Check. The successful candidate will be responsible for any services charges incurred.

PMH has an Indigenous Human Resource Initiative and is committed to increasing the representation of Indigenous people within all levels of our workforce. Indigenous applicants are encouraged to voluntarily self-identify as being of Indigenous descent in their cover letter and/or within their application form.

We thank all applicants that apply but only those candidates selected for an interview will be contacted.