Cook I

Newfoundland and Labrador Centre for Health Information; Placentia; On-site; CAD 33,000 - 37,000; Part time

Job summary

Newfoundland and Labrador Health Services' Placentia Health Centre seeks a Cook I to prepare and serve meals for patients, residents and staff. You will cook breakfast, dinner and supper, including breads, cookies, pies and gravies, and assist with special catering.

The position requires completing an approved commercial cooking program; experience in large-scale or institutional cooking is an asset. You will work 30 bi-weekly hours on days and weekends in a permanent, part-time role.

Qualifications

• Successful completion of an approved/recognized commercial cooking program is required.
• Experience in large-scale or institutional cooking is an asset.
• Ability to work independently and with other staff following instructions.

Responsibilities

• The Cook I prepares and serves breakfast, dinner and supper for patients, residents and staff.
• The role includes preparing food items for special catering.
• Plans cooking and baking schedules to ensure timeliness and efficiency.
• Trains new cooks in proper food preparation and service procedures.

Skills

Independent work

Teamwork

Education

Commercial cooking program

Job description

Zone: Eastern Rural Zone

Location:Placentia Health Centre

Cook I

Food Services

Permanent, Part-Time

NAPE HS

09438POS

Hours 30 bi-weekly (8 & 12 hour shifts; days, weekends)

Salary CG-25 (CAD24.26 - CAD26.71 per hour)

Competition Number VAC0029752

Posted Date 2026-10-02

Closing Date Open until filled.

Job Summary

The Cook I is accountable for the preparation and service of breakfast, dinner and supper meals for patients, residents and staff and the preparation of food items for special catering. Duties would include cooking and baking a variety of foods in preparation of meals for patients, residents and staff, such as breads, cookies, pies, meats, vegetables, soups, salads, sandwiches and gravies; determining quantity of food to be prepared, estimating raw ingredients needed and planning cooking and baking schedules for timeliness; participating in the service of food to patients and residents ensuring the correct portions of food are served; planning and organizing work to maximize efficiency of labour; preparing quality meals in accordance with meal schedules; participating in sanitary and security procedures; training new cooks in the proper procedures of food preparation and service; and other related duties as required.

Job Demands

By applying for this job, you acknowledge an understanding that regular requirements and demands of this job include (but are not limited to):

• Lifting and moving kitchen equipment; sacks of vegetables, frozen meats, etc., weighing between 10 - 25 lbs. occurs regularly. Occasionally, freight boxes weigh up to 50 lbs.
• Standing is required throughout a typical shift to prepare, cook and serve food. Walking is required to push/pull trolleys and to retrieve food from storage.
• Work is often performed in awkward or cramped spaces and requires bending and kneeling.
• Higher than normal levels of attentiveness and alertness of health and safety practices is required to be aware of patient food allergies and dietary requirements, cross contamination of food and the proper use of kitchen equipment.

Job Qualifications

• Successful completion of an approved/recognized commercial cooking program is required.
• Experience in cooking on a large scale commercial or an institutional operation would be an asset.
• Ability to work independently and with other staff while following written and oral instructions and guidelines is required.
• A satisfactory record of work performance is required.

Employees, to review your attendance record please refer to your employee portal on the Intranet for details. The attendance record is only available to employees who are currently in positions that accumulate sick time.