Cook & Kitchen Lead - Senior Living

Retirement Concepts; Parksville; On-site; CAD 21,000 - 30,000; Part time

Job summary

West Coast Seniors Housing Management is seeking a Casual Cook 1 for Stanford Seniors Village in Parksville, BC. The role involves daily preparation of nourishing, visually appealing meals for residents, guests, and staff, while adhering to dietary needs and safe food handling practices.

Responsibilities include menu review, temperature controls, inventory management, and ensuring timely service within a set budget. A strong team player with reading and following instructions is essential.

Qualifications

• Grade 12 or equivalent.
• Graduation from a recognized Cooks Training program or equivalent.
• Must have experience in large quantity food preparation, preferably in a healthcare or retirement setting.
• Knowledge of Provincial Food Premises regulations and Canada’s Food Guide.
• Knowledge of special and therapeutic diets.

Responsibilities

• Review menus and production sheets.
• Ensure proper food handling per regulations.
• Complete daily temperature checks for hot and cold foods.
• Complete daily temperature audits for fridges and storerooms.
• Prepare and serve foods for therapeutic or special diets.
• Coordinate workflow and supervise designated staff in production and service.
• Order and receive consumables and maintain inventory to minimize waste.
• Follow production charts and recipes within budget.
• Participate in planning special meal days and orientation of staff.
• Maintain a safe environment for residents and staff.

Skills

English proficiency

Teamwork

Independence

Organizational skills

Creativity

Education

Grade 12

Cooks Training program

Food Safe Level 1

Red Seal certificate (asset)

Serving It Right (asset)

Job description

West Coast Seniors Housing Management is seeking a Casual Cook 1 for Stanford Seniors Village in Parksville, BC. The role involves daily preparation of nourishing, visually appealing meals for residents, guests, and staff, while adhering to dietary needs and safe food handling practices.

Responsibilities include menu review, temperature controls, inventory management, and ensuring timely service within a set budget. A strong team player with reading and following instructions is essential.