Employer: Southern Health-Santé Sud

Site: Centre de santé St. Claude Health Centre

Union: CUPE

Department/Unit: Nutrition and Food Services

Work Location: Centre de santé St. Claude Health Centre

City: St. Claude

Hiring Status: Temporary

FTE: 0.40

Employment arrangement: In Person

Daily hours worked: 7.75

Anticipated shift: Days; Weekends

Annual base hours: 2015

Anticipated Start Date – End Date: 12/04/2026 – Indefinite

Reason for Term: Other Leave

Salary : As per CUPE Collective Agreement

Find your rewarding career in a vibrant and diverse community within Southern Health-Santé Sud. Our organization is privileged to provide care for people at every point in their lives.

Partnering with our communities, we provide protected, accessible and sustainable people-centered health care. We are proud to work in collaboration with all our partners within and throughout our diverse region: seven First Nations Communities, Francophone, Métis, Mennonite and Hutterite communities as well as a growing number of immigrants from all over the world.

Be part of the Southern Health-Santé Sud team, who is rooted in what matters most. Join a region that offers a lifestyle like no other – a safe, peaceful, beautiful, fulfilling life for you and your family.

Position Overview

Under the direction of the Manager - Nutrition & Food Services, Site Coordinator or Supervisor - Nutrition & Food Services, Manager ‑ Support Services or Designate, the Cook 1 is responsible for directing and performing the daily preparation, cooking and service of safe, high quality nutritious meals to clients (patients, residents, staff and visitors) of the facility,



following established standards, departmental/regional policies and procedures and, government regulations and legislation.

The incumbent exercises the appropriate level of initiative and independent judgment in determining work priorities, work methods to be employed and action to be taken on unusual matters. The position functions in a manner that is consistent with the mission, vision and values; and the policies of Southern Health-Santé Sud.

Aperçu du poste:

Sous la direction du Gestionnaire - Nutrition et service d'alimentation, du Coordonnateur ou Superviseur - Nutrition et service d'alimentation, Gestionnaire - Services de soutien ou de son représentant désigné, le Cuisinier1 est chargé de diriger et d'exécuter la préparation, la cuisson et le service quotidiens de repas nutritifs, de première qualité et sans danger pour les clients (patients, résidents, personnel et visiteurs) de l'établissement en respectant les normes établies, les politiques et procédures du département ou de la région ainsi que les règlements et lois du gouvernement.

Le ou la titulaire du poste bénéficie d’un niveau d’initiative approprié et fait preuve d’un jugement indépendant pour déterminer les priorités de travail,



les méthodes de travail à utiliser et les mesures à adopter pour traiter les questions inhabituelles. Les fonctions du poste sont exercées d’une manière conforme à la vision, à la mission, aux valeurs et aux politiques de Southern Health-Santé Sud.

Experience

- - Minimum one (1) year full time health care food service experience or institutional cooking experience.
- - Minimum un (1) an d’expérience à temps plein dans le domaine de service d'alimentation dans le secteur des soins de santé ou expérience de la cuisine en milieu institutionnel.

Expérience:

Education (Degree/Diploma/Certificate)

- - Grade 12 Education or equivalent.
- - Other suitable combination of education and experience may be considered.

Formation (degré/diplôme/certificat):

- - Diplôme de 12e année ou l’équivalent.
- - Combinaison équivalente d’études et d’expérience pourrait être prise en consideration.

Certification/Licensure/Registration

- - Current Food Handler Training Certificate Level 1 or equivalent Food Sanitation course.

Certification/permis d’exercice/enregistrement:

- - Certificat de formation à la manipulation des aliments de niveau 1 ou cours équivalent sur l’hygiène alimentaire.

Physical Requirements

- - Demonstrated ability to meet the physical and mental demands of the job.
- - Demonstrated ability to lift items up to 1‐5 kg (2.2 ‑ 11 lbs.) constantly, 6‐11kg (13.2 - 24 lbs.) occasionally and 23 kg (50 lbs.) seldomly.
- - No hazardous or significantly unpleasant conditions.
- - May work occasionally evenings and weekends as per work rotation or as nece

📌 Cook - Cuisinier(ère) (Canada)
🏢 Winnipeg Regional Health Authority
📍 Canada