Cook I

Newfoundland and Labrador Centre for Health Information; San Juan de Terranova; On-site; CAD 33,000 - 37,000; Part time

Job summary

The Salvation Army Glenbrook Lodge is seeking a Cook I to prepare and serve meals for residents and staff in a hospital-style food service setting. You will cook, bake, and portion meals, plan quantities, and manage cooking schedules to meet meal deadlines.

You must complete a recognized commercial cooking program and demonstrate the ability to work independently and with others while following written and oral instructions.

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.

Responsibilities

• Prepare and serve breakfast, dinner and supper for residents and staff.
• Cook and bake a variety of foods and plan quantities and schedules for timeliness.
• Assist in the service of food to residents ensuring correct portions.
• Train new cooks in the proper procedures of food preparation and service.
• Maintain sanitary and safety procedures in the kitchen.

Skills

Independent work

Education

Commercial cooking program

Job description

Zone: Eastern Urban Zone

Location: The Salvation Army Glenbrook Lodge

Cook I

Patient Food Services

Temporary, Call-In

CUPE GL

Hours based on the needs of the department

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

Competition Number VAC0030864

Posted Date 2026-11-04

Closing Date 2026-11-11

Job Summary

The Cook I is accountable for the preparation and service of breakfast, dinner and supper meals for 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 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 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.