Scope
Reporting to both the Nutrition Manager and the Nutrition Supervisor. The role of the Cook (HC/AC) is responsible for preparing and cooking meals and snacks for residents in accordance with planned menus, standardized recipes, and special delivery needs. The Cook (HC/AC) ensures food is safe, nutritious, and presented in a way that promotes dignity and enjoyment for residents. This role plays a key part in enhancing the resident experience by providing high‑quality meals in a protected and sanitary environment. Resident safety is upheld by adhering strictly to established policies and procedures.

Qualifications

Cook Certificate or equivalent (e.g., Red Seal, Culinary Diploma, or Institutional Cook Experience as per O. Reg. 246/22).

Certificate of Qualification as a Cook issued by a recognized authority, or a post‑secondary diploma/degree in Food and Nutrition Management.

Safe Food Handler Certificate recognized by Public Health.

Must have a minimum of 1 year of cooking experience in long‑term care, hospital, or healthcare setting.

Strong knowledge of food safety, infection prevention and control (IPAC), and nutrition standards in Long‑Term Care.

Proficient in preparing and modifying therapeutic and textured diets (e.g., minced, pureed, thickened fluids).

Ability to read and follow standardized recipes and therapeutic diet menus.

Physical ability to perform repetitive tasks, stand for long periods, and lift up to 25–30 lbs.

Excellent English communication skills (written and verbal).

Key Responsibilities

Prepare and cook meals and snacks for residents, staff, and guests in accordance with current menu cycles,



production sheets, and dietary requirements.

Ensure all food is prepared and delivered on time, at appropriate temperatures, and in correct portions and textures.

Modify food for residents requiring therapeutic or textured diets, as per physician or dietitian orders.

Promote pleasurable dining by plating meals attractively and in a manner that promotes dignity and enjoyment for residents.

In the absence of the Nutrition Manager or Supervisor, make necessary menu substitutions and document changes per policy.

Adhere to safe food handling practices and all applicable provincial and municipal regulations, including HACCP and LTC‑specific guidelines.

Monitor and record food and equipment temperatures daily.

Maintain accurate records of menu changes, deliveries, audits, and cleaning schedules.

Ensure all kitchen and food prep areas are kept clean and sanitized in accordance with infection control standards.

Assist with receiving deliveries, rotating stock using the FIFO method, dishwashing, and general kitchen duties.

Report any unsafe conditions, equipment malfunctions, or potential food safety risks to the Nutrition Manager/Supervisor.

Participate in departmental meetings, in‑service education, and quality improvement initiatives.

Contribute to special events, theme days, and cultural meals in collaboration with the team.

Collaborate and communicate effectively with dietary aides, fellow cooks, and staff across departments to support a resident‑centered dining experience.

Time Type
Part time

Compensation Details
$21.80 - $24.19

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📌 Cook (Ontario)
🏢 PVH (Tommy Hilfiger/Calvin Klein)
📍 Ontario