At%26t Offres d'emploi - Hamilton, ON

STARTING BONUS! For joining the Thrive Group team you can earn an additional $500!!

St. Peter’s Residence at Chedoke is a not for profit 221 bed long-term care residence that features high quality living in a home like environment. "Privacy, dignity and caring" is the philosophy we live by. If you are an individual who values Teamwork, Honesty, Respect, Innovation, Versatility and Excellence then we would like to hear from you!

We are currently seeking a  Casual Cook  to join our team. If you are interested in joining a team of highly skilled health care professionals who are committed to making a difference then we need to hear from you.

Thrive Group is proud to be certified as one of Canada’s Great Places to Work®! In addition, we have been recognized and awarded as :

• 2024 / 2025 Best Workplaces with the Most Trusted Executive Team
• 2024 Top 50 Best Workplaces in Canada
• 2023 Best Workplaces for Giving Back

KEY RESPONSIBILITIES :

Reporting to the Food Service Manager, the Cook is responsible for the safe preparation and service of all foods for Residents, Visitors and Staff at St. Peter’s Residence. The Cook uses standardized recipes, maintains portion control and follows production sheets determining appropriate quantities of food needed to meet menu requirements. The incumbent is responsible for safe food handling practices and for proper sanitation in keeping with Ontario Regulation 243 / 84 under the Health Protection and Promotion Act. The position involves walking, standing, bending, lifting, carrying and moving through areas of the department where the temperature may vary.

REQUIREMENTS :

Two + years of experience in institutional, health care, restaurant, or hospitality cooking. A Cook diploma from an approved college and / or have the Interprovincial Standards Red Seal Classification is beneficial.

Must possess or be able to obtain the Food Handlers Certificate as offered by Public Health Services within 60 days of employment and renewed every 5 years.

Must have practical knowledge and proven skill in institutional quantity cooking / quantity meal preparation.

Must be able to read, understand and write in the English language; must be able to follow verbal and written instruction.

Must be able to maintain a clean / sanitary work area.

Must be able to meet the physical demands of the position which include but are not limited to : standing, shifting, leaning over stoves / grills, reaching, bending, lifting / moving items of variable weights (e.g. roasting pans, cases of food items).

Must be able to maintain regular and consistent attendance, be punctual and meet pre-determined deadlines for meal preparation. Must be able to maintain a clean and tidy personal appearance and adhere to relevant health and safety regulations / procedures.