Cook I
Location: Saint Luke's Homes
Cook I
Patient Food Services
Temp Call-In
Hours: The hours of work will be depended on the needs of the department.
Salary: CG-25 (CAD24.26 - CAD26.71 per hour)
Competition Number: VAC0013720
Posted Date: 2025-07-10
Closing Date: 2025-07-17
Job Summary
This position is accountable for the preparation and service of breakfast, dinner and supper meals for residents and staff and the preparation of food items for special catering. Duties would include cooking and baking a variety of foods in preparation of meals for residents and staff, such as breads, cookies, pies, meats, vegetables, soups, salads, sandwiches and gravies; determining quantity of food to be prepared, estimating raw ingredients needed and planning cooking and baking schedules for timeliness; participating in the service of food to residents ensuring the correct portions of food are served; planning and organizing work to maximize efficiency of labor; preparing quality meals in accordance with meal schedules; participating in sanitary and security procedures; training new cooks in the proper procedures of food preparation and service; and other related duties as required.
Job Demands
By applying for this job, you acknowledge an understanding that regular requirements and demands of this job include (but are not limited to):
Constantly lifts food, supplies and products up to 10 lbs. and occasional lifts/pushes/pulls food products and supplies between 20-50 lbs. requiring assistance from others.
Regularly requires repetitive neck flexion, reaching, bilateral handling, body movements including bending, kneeling and stretching.
Constantly requires standing and walking.
Constantly requires visual and auditory concentration, and repetitive tasks, higher than normal levels of attentiveness and alertness for the health and safety of others.
Job Qualifications
Graduation from high school or equivalent.
Successful completion of an approved Cook's training course.
Experience in cooking on a large scale commercial or an institutional operation would be an asset.
Ability to work independently and with other staff while following written and oral instructions and guidelines is required.
A satisfactory record of work performance is required.
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