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 safe 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.
- Secure 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 (Newmarket)
🏢 PVH (Tommy Hilfiger/Calvin Klein)
📍 Newmarket