(CASUAL)COOK 2

• Apply cooking/baking knowledge and techniques to optimize food quality
• Perform required functions in an efficient manner meeting production and meal service deadlines
• Utilize HACCP (Hazard Analysis Critical Control Point) principles to ensure safe food handling throughout the preparation and cooking/chilling/serving process
• Prepare ingredients for baking, roasting, steaming and cooking of all food products
• Continually monitor food preparation for quality, internal temperatures, palatability and appearance
• Utilize best practice and contribute suggestions to reduce waste in the food preparation process
• Follow standardized recipes to ensure that the patient food is meeting the nutritional requirements as set forth by the Dietitians/diet restrictions and healthy eating guidelines
• Utilize proper food handling and storage as outlined in the Food Premises Regulation
• Clean and sanitize cooking equipment and surfaces throughout the day to meet acceptable standards
• Check equipment daily for optimal performance and report any deficiencies to the leadership team for follow-up
• Clean work area after each use e.g. backsplash, tables, countertops, steam kettles, ovens, grills etc.
• Collaborate with other kitchen staff and the leadership team to ensure smooth operations
• Other duties as assigned.

EDUCATION & LICENSING REQUIREMENTS

• Culinary Management Certificate from a recognized college
• Food Handlers Certificate from a Public Health Unit

KNOWLEDGE

• Knowledge of large volume cooking/baking procedures and methods
• Knowledge of cook chill system so that foods will be processed and stored according to the guidelines for cook chill production
• Knowledge of food safety guidelines and HACCP requirements
• Knowledge of the Occupational Health and Safety Act
• Knowledge of therapeutic and texture modified diets

SKILLS

• Good time management in the preparation of meals and prioritization of tasks to ensure meals are delivered to schedule
• Ability to coordinate work with cafeteria and portion room staff to ensure deadlines and quality standards are met
• Good dexterity skills when using kitchen tools, appliances and equipment.
• Analytical skills to ensure standards of food quality, quantity and portion control are met
• Ability to maintain confidentiality
• Good attendance record with ability to maintain same.
• Ability to adhere to the Ontario Shores code of conduct

EXPERIENCE

• 1-year related experience in a hospital food services environment
• Experience with cook chill institutional production preferred

Job Posting Closing: October 9th , 2026. Please note any job applications after this date will not be considered