Part-Time Cook & Kitchen Lead for Resident Meals

Extendicare; Central Ontario; On-site; CAD 25,000 - 33,000; Part time

Job summary

Extendicare Haliburton is seeking a part-time Cook to prepare meals and supervise dietary staff, ensuring recipes and production sheets are followed and meals meet nourishment plans.

You will monitor food quality, maintain records, and coordinate with residents, families and colleagues. Weekend, vacation, and holiday availability is required along with up-to-date surge and 24/7 training and strong attendance.

Qualifications

• Chef training or culinary management certificate/diploma meeting OLTCH Act requirements.
• Certificate of qualification as a Cook from an authority meeting OLTCH Act.
• Post-secondary diploma/degree in food and nutrition management.
• Ability to work safely following established safety practices.
• Proven ability to lead others in a busy environment.
• Ability to communicate positively with residents, families and colleagues.
• Strong organizational skills; weekend, vacation, and holiday availability.
• All Surge and 24/7 training up to date; good attendance required.

Responsibilities

• Monitors quality and quantity of food supplies ordered and alerts Manager of problems.
• Directs Dietary Aides in basic food preparation and serving at meals.
• Maintains records such as menu changes, delivery receipts, and temperature checks.
• Reviews regular and therapeutic menus and sets up equipment and supplies for food prep.
• Prepares food following standardized recipes; provides prescribed diets and texture variations.
• Ensures meals are served on time, at appropriate temperatures and in portion-controlled quantities.

Skills

Leadership

Food safety

Communication

Organization

Education

Chef certificate or culinary management diploma

Certificate of qualification as a Cook

Post-secondary diploma in food and nutrition management / degree

Job description

Extendicare Haliburton is seeking a part-time Cook to prepare meals and supervise dietary staff, ensuring recipes and production sheets are followed and meals meet nourishment plans.

You will monitor food quality, maintain records, and coordinate with residents, families and colleagues. Weekend, vacation, and holiday availability is required along with up-to-date surge and 24/7 training and strong attendance.