Cook I - Nutrition and Food Services

Under the direction of the Manager, the Cook is responsible for the preparation and cooking of food as required for the patient/client menu. The Cook follows quantity recipes ensuring menu choices produced meet quality standards. The Cook is responsible to maintain high standards of food safety and sanitation by consistently complying with procedures/guidelines and systems.

Requirements

• Grade 12 or equivalent required
• Food Safety Level 1 (Food Handlers) required
• Recognized Food Safety and Sanitation Course required or willingness to obtain within six (6) months required
• One (1) year recent cooking experience required
• Knowledge of food handling and safety practices in an institutional kitchen
• Knowledge of therapeutic diets is an asset
• Demonstrated interpersonal and communication skills
• Ability to hold in confidence all matters pertaining to patients, employees and the business of the organization

Benefits

• $23.26 - $25.84 Hourly