- 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
- Positive 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

📌 (CASUAL)COOK 2 (Whitby)
🏢 Ontario Shores Centre for MHS
📍 Whitby