Cook

Scope

Reporting to both the Nutrition Manager and the Nutrition Supervisor. The role of the Cook (HC/AC) is responsible for preparing and cooking meals and snacks for residents in accordance with planned menus, standardized recipes, and special delivery needs. The Cook (HC/AC) ensures food is safe, nutritious, and presented in a way that promotes dignity and enjoyment for residents. This role plays a key part in enhancing the resident experience by providing high-quality meals in a safe and sanitary environment. Resident safety is upheld by adhering strictly to established policies and procedures.

Qualifications

• Cook Certificate or equivalent (e.g., Red Seal, Culinary Diploma, or Institutional Cook Experience as per O. Reg. 246/22).

• Certificate of Qualification as a Cook issued by a recognized authority, or a post-secondary diploma/degree in Food and Nutrition Management.

• Safe Food Handler Certificate recognized by Public Health.

• Must have a minimum of 1 year of cooking experience in long-term care, hospital, or healthcare setting.

• Strong knowledge of food safety, infection prevention and control (IPAC), and nutrition standards in Long-Term Care.

• Proficient in preparing and modifying therapeutic and textured diets (e.g., minced, pureed, thickened fluids).

• Ability to read and follow standardized recipes and therapeutic diet menus.

• Physical ability to perform repetitive tasks, stand for long periods, and lift up to 25-30 lbs.

• Excellent English communication skills (written and verbal).

Key Responsibilities

• Prepare and cook meals and snacks for residents, staff, and guests in accordance with current menu cycles, production sheets, and dietary requirements.

• Ensure all food is prepared and delivered on time, at appropriate temperatures, and in correct portions and textures.

• Modify food for residents requiring therapeutic or textured diets, as per physician or dietitian orders.

• Promote pleasurable dining by plating meals attractively and in a manner that promotes dignity and enjoyment for residents.

• In the absence of the Nutrition Manager or Supervisor, make necessary menu substitutions and document changes per policy.

• Adhere to safe food handling practices and all applicable provincial and municipal regulations, including HACCP and LTC-specific guidelines..

• Monitor and record food and equipment temperatures daily.

• Maintain accurate records of menu changes, deliveries, audits, and cleaning schedules.

• Ensure all kitchen and food prep areas are kept clean and sanitized in accordance with infection control standards.

• Assist with receiving deliveries, rotating stock using the FIFO method, dishwashing, and general kitchen duties.

• Report any unsafe conditions, equipment malfunctions, or potential food safety risks to the Nutrition Manager/Supervisor.

• Participate in departmental meetings, in-service education, and quality improvement initiatives.

• Contribute to special events, theme days, and cultural meals in collaboration with the team.

• Collaborate and communicate effectively with dietary aides, fellow cooks, and staff across departments to support a resident-centered dining experience