Relief Cook — Community Kitchen & Impact

TSA The Salvation Army TSA; Canada; On-site; CAD 25,000 - 30,000; Part time

Benefits offered by this job

Health and dental benefits

RRSPs

Paid vacation and sick time

Job summary

The Salvation Army TSA is seeking a casual/relief cook to plan menus, prepare meals, and ensure high standards of quality and hygiene for residents and events in York Region. You will oversee kitchen staff, train assistants, and coordinate food provisions while maintaining records and complying with policy.

Responsibilities include menu development, record-keeping, adapting recipes for dietary needs, and ensuring timely meal service.

Qualifications

• Completed High School, plus one year specialized course.
• Must be able to lift more than 20 pounds.
• 1-3 years of prior related experience, with at least one year of institutional cooking experience.
• Experience with homelessness is preferred.
• Strong problem-solving skills and confidentiality are essential.
• Excellent verbal and written communication; ability to work independently and in a team.

Responsibilities

• Develop menus in accordance with policy and core standards.
• Keep records of all food services data such as temperatures.
• Maintain and use computer systems per policy and record-keeping.
• Serve on committees and prepare meals for residents and events.
• Adapt recipes and prepare food to meet menu requirements.
• Prepare special diets and production estimates; requisition supplies.
• Ensure clean and orderly work area and sanitize equipment.
• Meet meal deadlines and manage food portions.

Skills

Menu planning

Food preparation

Hygiene standards

Team coordination

Budget awareness

Education

High School Diploma

1-3 years institutional cooking experience

Job description

The Salvation Army TSA is seeking a casual/relief cook to plan menus, prepare meals, and ensure high standards of quality and hygiene for residents and events in York Region. You will oversee kitchen staff, train assistants, and coordinate food provisions while maintaining records and complying with policy.

Responsibilities include menu development, record-keeping, adapting recipes for dietary needs, and ensuring timely meal service.