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
Good 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 setting
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

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