Responsible for maintaining established standards for food preparation, cooking and execution of Breakfast, Lunch and Dinner for Hospital patients.

Qualifications/Skills

• Graduate of approved culinary course- required
• Provincial Certificate of Qualification (Red Seal)– Cook certification required
• 5 years’ of current, practical cooking experience required (experience may include 3 years’ apprenticeship experience)
• Food Handlers certification- required
• Health Care, Cook chill, Batch cooking, Therapeutic, and Modified texture  experience preferred
• Strong knowledge of HACCP and Food Safety Standards
• Adhere to quality assurance program
• Ability to work independently and complete tasks in a timely manor
• Ability to read, understand and execute standardized recipes
• Ability to stand, walk, and bend without restrictions
• Ability to lift up to 50 lbs.
• Ability to organize work effectively and work in a fast paced environment
• Ability to problem solve with minimal supervision
• Ability to work in a team environment