Job Summary

Reporting to Support Services Manager the Cook is responsible for all aspects of the kitchen and food preparation for a senior’s facility

Responsibilities and Duties

- Prepares food that meets or exceeds the appearance, taste, and quality expectations of the residents, families and clients.
- Prepares and/or monitors the preparation of daily and special event menu plans to ensure individual dietary needs and standards for dietary care are met or exceeded and costs remain within approved budget allocations.
- In collaboration with the Support Services Manager, purchases the best quality and most cost effective products that will meet or exceed the individual and group dietary needs of the facility’s residents.
- Provides leadership and direction to kitchen staff while following policies and procedures; organizing and directing staff orientation, scheduling and assigning work;
- Works with the departmental leadership team, maintaining or exceeding facility quality standards and special dietary requirements.
- Implements and maintains inventory control systems to maximize savings and minimize waste.
- Monitoring resident satisfaction and communicating issues and concerns to the leadership team for resolution.
- Ensuring all phases of food preparation meets or exceeds health and safety requirements i.e. Community Care Facility Act, WHMIS, WCB, provincial safety standards etc.
- Demonstrates knowledge of fire/emergency procedures and policies of the facility; participates in fire and emergency drills.
- Demonstrates knowledge and application of elder and staff safety.
- All safety rules and secure work procedures are adhered to at all times.
- Reports all hazards, incidents,



near misses and workplace injuries to the manager immediately and in writing.
- Does not participate in unsafe situations (horseplay), and corrects any unsafe conditions if able.
- Actively participates in all Health and Safety initiatives and make suggestions to improve Workplace Health and Safety.
- Performs other related duties as assigned.
- Qualifications
- Current qualifications as a cook with some experience in a volume food preparation environment in the health care or hospitality industry and/or cooks papers.
- Must have current certification of Food Save Level 1.
- Must have a working knowledge of HACCP.
- Must have current certification in WHMIS

Competencies

- Action Oriented: Enjoys working hard; is action oriented and full of energy for the things he/she sees as challenging; not fearful of acting with a minimum of planning; seizes more opportunities than others.
- Conflict Management: Reads situations quickly; good at focused listening; can settle disputes equitably; can find common ground and get cooperation with minimum noise.
- Interpersonal Savvy: Relates well to all kinds of people inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
- Learning on the Fly:



Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement; experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything.
- Listening: Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees.
- Problem Solving: Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers.
- Time Management: Uses his/her time effectively and efficiently; values time; concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities.

Special Requirements

- New and clear TB Test.
- Criminal Record Check through the Ministry of Public Safety and Solicitor General.

Working Conditions Physical Demands

- The work requires good physical condition in order to respond to the food service requirements of a busy dining room that provides 3 meals per day, 7 days per week to staff, seniors and their families.

Psychological Demands

- Interruptions from staff, residents, and families make it difficult to concentrate for extended periods of time; there is constant pressure to prepare quality meals within an approved budget.

Job Type: Temporary Pay: $25.00-$27.00 per hour

Expected hours: 37.5 per week

Work Location: In person

📌 Prep Cook/Line Cook (Nanaimo)
🏢 Care at home services
📍 Nanaimo