Publié il y a 28 jours
Cook I
@ Newfoundland and Labrador Health Services
Terre-Neuve-et-Labrador
En bref
Newfoundland and Labrador Health Services is hiring two temporary Cook I staff at the Burin Peninsula Health Centre to prepare and serve breakfast, dinner and supper for residents and staff, plus catering food. The work covers cooking and baking, portioning, training new cooks and following sanitary and allergy procedures. Hours are based on departmental needs, with pay of CAD 24.26 to 26.71 per hour under the NAPE HS union agreement.
Responsabilités :
- Prepare and cook breakfast, dinner and supper for residents and staff
- Cook and bake a variety of foods, including breads, soups, meats and desserts
- Estimate ingredients and plan cooking schedules
- Portion meals and participate in food service
- Train new cooks in food preparation procedures
Résumé des exigences :
- High school graduation or equivalent
- Successful completion of an approved cook's training course
- Large-scale commercial or institutional cooking experience an asset
- Ability to work independently and with other staff
- Satisfactory record of work performance
Outils et compétences
Source et dates
Type de source non vérifié · nlhs
- Date publiée par l’employeur
- 2026-10-12
- 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 | Alimentation et restauration |
| Déplacements | avion : aucun · route : aucun |
| Milieu de travail | Usine |
| Position | Surtout debout |
| Exigences physiques | physique élevé · soulever 50 lb · ordinateur aucun |
| Langues | English |
| Formation | Secondaire (DES) (exigé) |
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 |
|---|---|
| Siège social | St. John's |
| Offres sur Jobsy | 976 |
| Zone: Eastern Rural Zone Location: Burin Peninsula Health Centre Cook I (2 positions) Food Services- Patient Food Service Temp Call-In NAPE HS |
|---|
| Hours | Based on the needs of the department |
| Salary | CG-25 (CAD24.26 - CAD26.71 per hour) |
| Competition Number | VAC0030082 |
| Posted Date | 2026-10-13 |
| Closing Date | Open until filled |
| 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, as well as the preparation of food items for catering purposes. The incumbent will be required to use a variety of cooking equipment including mixing machines, steam cookers, stoves, ovens, blenders, and slicers. Duties include cooking and baking a variety of foods, including: bread, pastries, desserts, vegetables, soups, salads, sandwiches, meats, and gravies; determining quantity of food to be prepared; estimating raw ingredients required; planning appropriate cooking and baking schedules for timeliness; participating in the service of food for residents and ensuring they are provided correct portions; 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 Graduation from high school or equivalent. Successful completion of an approved cook's training course. 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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