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Cook I

@ Newfoundland and Labrador Health Services

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Terre-Neuve-et-Labrador

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Newfoundland and Labrador Health Services is hiring a part-time Cook I at Placentia Health Centre in the Eastern Rural Zone. The role prepares and serves breakfast, dinner and supper for patients, residents and staff, plus special catering. Schedule is 30 hours bi-weekly in 8 and 12 hour shifts, days and weekends, at CG-25 (CAD 24.26 to 26.71 per hour).

Responsabilités :

  • Prepare and cook breakfast, dinner and supper for patients, residents and staff
  • Plan quantities, raw ingredients and cooking schedules
  • Serve food with correct portions
  • Follow sanitary and security procedures
  • Train new cooks in food preparation and service

Résumé des exigences :

  • Completion of an approved commercial cooking program
  • Large-scale commercial or institutional experience an asset
  • Work independently and with other staff
  • Follow written and oral instructions
  • Satisfactory record of work performance

Outils et compétences

commercial kitchen equipmenttrolleys
Source et dates

Type de source non vérifié · nlhs

Date publiée par l’employeur
2026-10-01
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

NiveauDébutant
Heures par semaine30
Horairejour, soir, fins de semaine
Déplacementsavion : aucun · route : aucun
Milieu de travailHôpital ou clinique, Restaurant ou cuisine
PositionAssis et debout
Exigences physiquesphysique élevé · soulever 50 lb · ordinateur aucun
FormationCertificat de métier (DEP) (exigé)
Domaines d’étudescommercial cooking

Résumé et détails rédigés par l’IA à partir de l’offre; l’offre de l’employeur fait foi.

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Newfoundland and Labrador Health Services

Toutes ses offres Site Web
ChampValeur
Siège socialSt. John's
Offres sur Jobsy976
Description
Zone: Eastern Rural Zone
Location: Placentia Health Centre

Cook I
Food Services
Permanent, Part-Time
NAPE HS
09438POS
Hours30 bi-weekly (8 & 12 hour shifts; days, weekends)
SalaryCG-25 (CAD24.26 - CAD26.71 per hour)
Competition NumberVAC0029752
Posted Date2026-10-02
Closing DateOpen until filled.
Demands, duties, qualifications

Job Summary
The Cook I is accountable for the preparation and service of breakfast, dinner and supper meals for patients, 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 patients, 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 patients and 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.

Employees, to review your attendance record please refer to your employee portal on the Intranet for details. The attendance record is only available to employees who are currently in positions that accumulate sick time.

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