Cook I - Casual

Providence Living; Vancouver; On-site; CAD 36,000 - 44,000; Part time

Job summary

Providence Living is seeking a Cook I for Central City Lodge to prepare and serve meals according to cycle menus and dietary specifics. This casual posting requires flexibility and accuracy to minimize waste and ensure quality.

The role reports to the Director - Food Services and involves coordinating with staff, attending meetings, maintaining safety, and supporting residents with nutritious meals.

Qualifications

• Graduation from a recognized twelve-month cooking program.

Responsibilities

• Prepares and serves daily meals per cycle menus and therapeutic diet specifics using portion control to avoid waste.
• Regulates work flow to ensure meals are prepared according to schedule.
• Checks supplies and ensures proper stock rotation to minimize spoilage and waste.
• Maintains cleanliness and safety of equipment and work areas.
• Reports repair and maintenance needs to Director - Food Services when necessary.
• Attends meetings and staff development sessions as required by administration.
• Performs other related duties as assigned.

Skills

Communication

Written English

Organization

Equipment operation

Physical fitness

Education

12-month cooking program

Job description

Description

POSTING: HEU 003H26

STATUS: Casual

CLASSIFICATION: (20101) Cook I

WORK AREA: Central City Lodge

EFFECTIVE DATE: TBD

HOURS: As Required

SALARY: Grid 17 / $29.24 Hourly

JOB SUMMARY: Providence Living is a non-profit Catholic-sponsored health care organization focused on long-term care, assisted living, housing, and other community services to support residents and their family members. We are committed to re-imagining the resident experience and to creating communities and fostering a culture where residents are empowered to make decisions that affect their quality of life.

RESPONSIBLE TO: Director - Food Services

KEY DUTIES AND RESPONSIBILITIES

1. Prepares and serves daily meals in accordance with cycle menus standardized recipes and therapeutic diet specifics using portion control to avoid waste.
2. In the absence of the Director - Food Services, and the Cook 11, calls in relief staff according to established policies and procedures.
3. Regulates work flow to ensure food items are prepared according to schedule.
4. Checks supplies as required. Ensures proper stock rotation to minimize spoilage and waste.
5. Checks and cleans equipment and work areas frequently in order to maintain a safe, sanitary and orderly environment.
6. Reports repair and maintenance requirements to Director - Food Services when necessary.
7. Attends a variety of meetings and committees such as quality assurance program, staff in-service, continuing education programs, approved work related conferences and seminars as required by administration.
8. Performs other related duties as assigned.

JOB QUALIFICATIONS

Education, Training and Experience: Graduation from a recognized twelve (12) month program in cooking or an equivalent combination of education, training and experience.

SKILLS AND ABILITIES

• Ability to communicate effectively both verbally and in writing in the English language.
• Ability to deal with others effectively.
• Ability to organize work.
• Ability to operate related equipment.
• Physically capable of carrying out duties of the position