Cook; Sunnyside

Job Number: 3870
Job Type: Part-Time
Vacancy Reason: Backfill
Temp Contract Length:
Location: 247 Franklin St N - Sunnyside Home
Number of Positions: 1
Division: Community Services
Hours of Work: 31 hours biweekly,

• Week 1:
  Sun, Thurs
• Week 2:
  Mon, Sat

Union: Unifor 1106
Grade: Unifor 1106 Grade 004
Salary Range: $26.84 - $30.08 per hour

The Region of Waterloo is a thriving, diverse community committed to fostering opportunities for current and future generations. Waterloo Region is part of the Dish with One Spoon wampum, a treaty guiding our commitment to:

• Taking only what we need
• Leaving some for others
• Keeping the dish clean

This agreement underpins our vision, mission, and core value, and reinforces our dedication to meaningful reconciliation and equity. Waterloo Region is home to over 674,000 residents and expected to grow to nearly one million by 2051. Guided by our  Strategic Plan, “Growing with Care,” we prioritize homes for all, climate aligned growth, equitable services and opportunities and a resilient and future ready organization.

Our mission is to provide essential services that enhance the quality of life for all residents, while our core value emphasizes caring for people and the land we share. Join us and be part of a team dedicated to making a meaningful difference in our community.

Prepares nutritious, high-quality meals and snacks for residents and staff of Sunnyside Home and for other programs/services provided by the Division, in accordance with long-term health care standards, regulations, and safe food handling techniques.

Works as part of a multi-disciplinary team to create a caring, person-centred, homelike environment where residents feel listened to and cared about.

• Prepares, portions, and presents meals and snacks to be served to residents, staff, volunteers, visitors, supportive living tenants, outreach participants, and at special events.
• Follows standardized recipes, menus, and production sheets to meet meal schedule requirements. Converts and adapts standard recipes to accommodate large quantity preparation. Prepares production estimates and quantity requirements, plans tasks such as defrosting meat, and requisitions for supplies from the storeroom according to menu requirements.
• Prepares food for therapeutic, texture modification (pureed, minced), and special preference diets.
• Portions food to be distributed to dining areas, cafeteria, and as part of outreach programs, special events, and catering functions.
• Organizes food preparation schedules to meet meal deadlines.
• Prepares food items for next day (e.g., roasting, panning, sandwich filling, cutting vegetables).
• Labels, dates, stores, and rotates food. Disposes unusable food and food recalled as unsafe for consumption.
• Checks and records equipment temperatures (e.g., walk-in/reach-in refrigerator, freezer) per requirements. Checks and records food temperatures and takes samples per requirements.
• Turns on equipment in the morning; turns off and checks condition at night (e.g., steamers, ovens, fans).
• Bakes desserts, snacks, and items for special functions as assigned.
• Maintains work area in a clean, orderly state. Sanitizes and stores chef knives.
• Operates and ensures kitchen appliances, equipment, and other items used in food preparation and preservation are used appropriately in safe, good working condition, and requests repairs as required. Reports safety issues/risks immediately and takes appropriate action.
• Acts as a resource and provides advice, guidance, and training to food services staff regarding food production procedures (portion size, proper utensils to use, preparation techniques).
• Receives calls and takes messages for management in their absence or as delegated. Passes information on to appropriate dietary staff as required and acts on emergency therapeutic dietary requests or other requests from resident care and program staff, including re-directing work tasks to food services staff.
• Has contact with residents, their families and visitors, tenants, and program participants regarding meal requirements and for input/feedback. Has occasional contact with suppliers to relay supply…