Part-Time Cook

EXTENDICARE; Port Stanley; On-site; CAD 30,000 - 42,000; Part time

Job summary

EXTENDICARE in Port Stanley, Ontario is looking for a part-time culinary professional to prepare and serve food for residents, ensuring quality and compliance with dietary regulations.

The ideal candidate will have chef training or equivalent certification and experience in institutional cooking. Excellent organizational skills and the ability to lead in a busy kitchen environment are essential.

Join us to make a difference in our residents' dining experience!

Qualifications

• Chef training or culinary management certificate meeting OLTCH Act.
• Certificate of qualification as a Cook issued by authority meeting OLTCH Act.
• Post-secondary diploma in food and nutrition management.

Responsibilities

• Prepare and serve food for residents including complex meal preparation.
• Review menus and set up equipment for food preparation.
• Ensure meals are served on time and at appropriate temperatures.
• Direct Dietary Aides in food preparation and serving activities.
• Maintain records such as menu changes, delivery receipts, temperature checks.

Skills

Experience in institutional large quantity cooking

Ability to provide direction and lead others

Ability to work safely

Ability to read and write English

Education

Chef training or culinary management certificate

Certificate of qualification as a Cook

Post-secondary diploma in food and nutrition management

Job description

Job Description

Reporting to the Dietary Manager, follows established policies, procedures and standards, prepares and serves food for the residents, including the more complex meal preparation for the facility (dinner, sauces, desserts etc.), cleans production area and equipment.

Responsibilities

• Reviews regular and therapeutic menus and sets up equipment and supplies for food preparation. Prepares food and nourishments including evening meal following standardized recipes and production sheets. Provides for prescribed diets, including variations in texture. Ensures meals are served on time, at appropriate temperatures and in portion-controlled quantities.
• In the absence of the Dietary Manager, decides on menu changes as necessary and ensures that changes are recorded following department procedures.
• Monitors quality and quantity of food supplies ordered, proper operation of kitchen equipment and alerts Manager of problems. Recommends corrective action.
• Directs Dietary Aides in basic food preparation procedures and in serving activities at meal times; assumes responsibility for routine departmental operations in the absence of the Dietary Manager. Maintains all required records such as menu changes, delivery receipts, temperature checks; cooperates with other departments to meet resident needs.

Qualifications

Recommended to meet one of the three (3) following qualification scenarios:

• Chef training or culinary management certificate or diploma from a program that meets the requirements of the OLTCH Act, or
• Certificate of qualification as a Cook issued by an authority meeting the requirements of the OLTCH Act, or
• Post‑secondary diploma in food and nutrition management or a post‑secondary degree in food and nutrition.

Additional Qualifications Include

• “Red Seal” certification preferred
• Experience in institutional large quantity cooking preferred
• Ability to work safely, following established safety practices and procedures
• Ability to read and write English, and understand moderately complex verbal and written instructions in English
• Proven ability to provide direction and lead others within a busy environment.

Time Type: Part time