Publié il y a 3 jours
Cook I
@ Newfoundland and Labrador Health Services
Terre-Neuve-et-Labrador
SIGNAUX
En bref
Newfoundland and Labrador Health Services is hiring a temporary, call-in Cook I at The Salvation Army Glenbrook Lodge to prepare and serve breakfast, dinner and supper for residents and staff. The work covers cooking and baking, portioning, planning schedules and training new cooks. Hours are based on department needs, and the posted pay is CAD 24.26 to 26.71 per hour.
Responsabilités :
- Prepare and cook breakfast, dinner and supper for residents and staff
- Plan food quantities, ingredients and cooking schedules
- Participate in serving food with correct portions
- Train new cooks in food preparation and service procedures
Résumé des exigences :
- Completion of an approved commercial cooking program
- Experience in large-scale commercial or institutional cooking is an asset
- Ability to work independently and with others
- Satisfactory record of work performance
Outils et compétences
Source et dates
Type de source non vérifié · nlhs
- Date publiée par l’employeur
- 2026-11-03
- Première détection par notre source
- 2026-11-05
- Mise à jour du dossier source
- 2026-11-05
Ces dates décrivent le dossier source, pas une vérification en direct du recrutement. Consultez l’offre originale.
Détails du poste
| Niveau | Débutant |
| Domaine | Professions paramédicales |
| Déplacements | avion : aucun · route : aucun |
| Milieu de travail | Résidence de soins, Magasin |
| Position | Assis et debout |
| Exigences physiques | physique élevé · soulever 50 lb · ordinateur aucun |
| Langues | English |
| Formation | Certificat de métier (DEP) (exigé) |
| Domaines d’études | Commercial cooking |
Résumé et détails rédigés par l’IA à partir de l’offre; l’offre de l’employeur fait foi.
Newfoundland and Labrador Health Services
| Champ | Valeur |
|---|---|
| Offres sur Jobsy | 997 |
Description
| Zone: Eastern Urban Zone Location: The Salvation Army Glenbrook Lodge Cook I Patient Food Services Temporary, Call-In CUPE GL |
|---|
| Hours | based on the needs of the department |
| Salary | CG-25 (CAD24.26 - CAD26.71 per hour) |
| Competition Number | VAC0030864 |
| Posted Date | 2026-11-04 |
| Closing Date | 2026-11-11 |
| Demands, duties, qualifications | Job Summary The Cook I 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 labour; 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): Lifting and moving kitchen equipment; sacks of vegetables, frozen meats, etc., weighing between 10 - 25 lbs. occurs regularly. Occasionally, freight boxes weigh up to 50 lbs. Standing is required throughout a typical shift to prepare, cook and serve food. Walking is required to push/pull trolleys and to retrieve food from storage. Work is often performed in awkward or cramped spaces and requires bending and kneeling. Higher than normal levels of attentiveness and alertness of health and safety practices is required to be aware of patient food allergies and dietary requirements, cross contamination of food and the proper use of kitchen equipment. Job Qualifications Successful completion of an approved/recognized commercial cooking program is required. 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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