Apply cooking/baking knowledge and techniques to optimize food qualityPerform required functions in an effective manner meeting production and meal service deadlinesUtilize HACCP (Hazard Analysis Critical Control Point) principles to ensure safe food handling throughout the preparation and cooking/chilling/serving processPrepare ingredients for baking, roasting, steaming and cooking of all food productsContinually monitor food preparation for quality, internal temperatures, palatability and appearanceUtilize best practice and contribute suggestions to reduce waste in the food preparation processFollow standardized recipes to ensure that the patient food is meeting the nutritional requirements as set forth by the Dietitians/diet restrictions and healthy eating guidelinesUtilize proper food handling and storage as outlined in the Food Premises RegulationClean and sanitize cooking equipment and surfaces throughout the day to meet acceptable standardsCheck equipment daily for optimal performance and report any deficiencies to the leadership team for follow-upClean 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 operationsOther duties as assigned.EDUCATION & LICENSING REQUIREMENTSCulinary Management Certificate from a recognized collegeFood Handlers Certificate from a Public Health UnitKNOWLEDGEKnowledge of large volume cooking/baking procedures and methodsKnowledge of cook chill system so that foods will be processed and stored according to the guidelines for cook chill productionKnowledge of food safety guidelines and HACCP requirementsKnowledge of the Occupational Health and Safety ActKnowledge of therapeutic and texture modified dietsSKILLSGood time management in the preparation of meals and prioritization of tasks to ensure meals are delivered to scheduleAbility to coordinate work with cafeteria and portion room staff to ensure deadlines and quality standards are metGood dexterity skills when using kitchen tools, appliances and equipment.Analytical skills to ensure standards of food quality, quantity and portion control are metAbility to maintain confidentialityGood attendance record with ability to maintain same.Ability to adhere to the Ontario Shores code of conductEXPERIENCE1-year related experience in a hospital food services environmentExperience with cook chill institutional production preferredJob 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