Cook, Victoria

This position is covered under the HEABC wage levelling. Please note the wage is currently being adjusted and topped up by the government, and the displayed wage is therefore reflective of such initiative.

Position: Casual, The Wellesley of Victoria (Victoria, BC)

About the Role The Cook 1 reports to the Head Chef or designate and is responsible for the daily preparation of all nourishing and visually appealing meals for residents, guests and staff. This role ensures that the changing dietary needs of the persons served throughout the community are met and that safe food‐handling methods are followed.

Responsibilities

Be an engaged collaborative team player, developing and maintaining professional relationships that support and strengthen the organizational culture and purpose.

Review menus and production sheets before preparing.

Ensure proper food‑handling techniques are used, based on food‑safe regulations.

Complete daily temperature checks for hot and cold food.

Complete daily temperature audits for fridges, freezers and storerooms and record findings on the daily audit form.

Prepare and serve foods for therapeutic or specialty diets according to planned menus.

Make menu substitutions as necessary and record these in the designated Food Substitution Log.

Coordinate the workflow and provide direction to designated staff related to the production, delivery, and clean‑up of meals for the assigned area.

Perform ordering and receiving of consumables items according to established purchasing procedures and policies; maintain consumable inventory to minimize spoilage and waste.

Adhere to time schedules for service of meals and nourishment.

Follow daily production charts, standardized recipes and daily composite menus while working within a set budget.

Participate actively in planning and preparing special occasion and theme meal days.

Actively participate in orientation of new staff, community programs, meetings, committees and educational in‑services.

Maintain a safe environment for residents, family and staff, through:

accident prevention,

knowledge of emergency procedures and regulations,

the safe use of supplies and equipment and reporting when repairs are necessary, and

utilizing infection control procedures.

Participate in organizational planning related to Food Services by providing input in menus, implementation, schedules and other initiatives to ensure a high standard of Food Services.

In the absence of the supervisor, take responsibility for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.

Perform other related duties as required.

Qualifications&Skills

Grade 12 or equivalent.

Graduation from a recognized Cook's Training program or an equivalent combination of education and experience.

Experience in large‑quantity food preparation, preferably in a healthcare or retirement setting.

Knowledge of the Provincial Food Premises Regulation and Canada’s Food Guide to Healthy Eating.

Knowledge of and experience with special and therapeutic diets.

Minimum of 2–3 years’ culinary experience.

Food Safe Level 1 Certificate (Level 2 is an asset).

Red Seal Certificate preferred.

Serving It Right certification is an asset.

Good working knowledge of accepted sanitation standards.

Some supervisory experience is an asset.

All successful applicants must pass the vulnerable‑sector Criminal Record Check applicable to provincial guidelines.

Demonstrates creativity, attention to detail and organizational skills with ability to delegate.

Ability to push, pull, stoop, crouch, lift and carry up to 50 lbs.; must be able to work with cleaners, detergents and other cleaning equipment.

Demonstrates collaborative and team‑working skills.

Ability to work independently and follow instructions with minimal supervision.

Ability to read, write, and speak English proficiently and understand verbal and written instructions.

West Coast Seniors Housing Management is an equal opportunity employer.

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