COOK

Join to apply for the COOK role at Southbridge Care Homes
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Part Time Cook - Vacancy
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Southbridge Care Homes provides exceptional acquisition, management, and redevelopment services for long‑term care homes and retirement communities across Ontario. Our mission is to maintain a best‑in‑class portfolio that consistently delivers excellence in care and services while ensuring economic sustainability.

Home:
Southbridge London

Hourly Range: $23.13

Status:
Part Time Cook - Vacancy

Reporting to the Food Service Manager, the Cook plays a pivotal role in enriching the lives of residents by following established policies, procedures and standards, prepares and serves food for the residents, including the more complex meal preparation for the facility (dinner, sauces, desserts etc.), cleans production area and equipment.

This is a Part Time role with 10:00 am‑6:00 pm working hours that include weekdays and a rotational weekend schedule, though extended hours may be required from time to time. The environment is fast‑paced and deadline‑driven, requiring high attention to detail and strong time‑management skills. The role includes regular use of computer systems and collaboration with cross‑functional teams.

• Reviews regular and therapeutic menus and sets up equipment and supplies for food preparation. Prepares food and nourishments including evening meal following standardized recipes and production sheets. Provides for prescribed diets, including variations in texture. Ensures meals are served on time, at appropriate temperatures and in portion‑controlled quantities.
• In the absence of the Dietary Manager, decides on menu changes as necessary and ensures that changes are recorded following department procedures.
• Monitors quality and quantity of food supplies ordered, proper operation of kitchen equipment and alerts Manager of problems. Recommends corrective action.
• Directs Dietary Aides in basic food preparation procedures and in serving activities at meal times; assumes responsibility for routine departmental operations in the absence of the Dietary Manager, including staff replacements and service calls for malfunctioning equipment.
• Maintains all required records such as menu changes, delivery receipts, temperature checks; cooperates with other departments to meet resident needs.

Must meet one of the three (3) following qualification scenarios:

• Chef training or culinary management certificate or diploma from a program that meets the requirements of the OLTCH Act;
• Certificate of qualification as a Cook issued by an authority meeting the requirements of the OLTCH Act;
• Post‑secondary diploma in food and nutrition management or a post‑secondary degree in food and nutrition.

• “Red Seal” certification preferred.
• Experience in institutional large‑quantity cooking preferred.
• Ability to work safely, following established safety practices and procedures.
• Ability to read and write English, and understand moderately complex verbal and written instructions in English.
• Proven ability to provide direction and lead others within a busy environment.
• A negative vulnerable sector check completed within 6 months of hire date.
• Completion of a 2‑Step TB skin test within the last 12 months.

We would like to thank all applicants for their interest in working as part of our team! Only those applicants selected to move forward in the recruitment process will be contacted.

Southbridge welcomes applicants with disability‑related needs and those who may require accommodation in the recruitment process. Please provide notice of your need for accommodation to the hiring manager upon scheduling of an interview.

At Southbridge, we care about your privacy and strive to protect Applicant Data throughout the recruitment process. To that end, information that we gather from applicants via job postings is used solely for the purposes of recruiting and hiring.

Entry level

Part‑time

Management and Manufacturing

Hospitals and Health Care