Cook
Posted on Friday, April 24th, 2026
St. Francis Memorial Hospital | Barry’s Bay, Ontario
Part-Time 30 hrs/wk | Wage: Hourly $25.56 /hr | Closes 2026-06-19
Job Description
Under the supervision of the Dietetic Department Manager, the Cook oversees all activities of food preparation and directs the team of Cook Aides and Dietary Aides to meet the requirements for high quality food production for patients, staff and visitors.
Duties will include but are not limited to:
• Follows standardized recipes and prepares appropriate quantities of food to meet demands and avoid excesses.
• Is knowledgeable in the use of therapeutic diets and exchanges.
• Sets therapeutic menus by consulting and adapting standardized meal patterns to the current menu.
• Follows portion control guidelines for all diets.
• Ensures that all food served meets departmental quality standards and temperature controls.
• Responsible for hospital catering, monitoring and delivery of the Meals on Wheels Program.
• Monitors and evaluates new recipes.
• Manages working inventory and projects and corrects supply and demand problems when they occur.
• Follows sanitation standards for the preparation, storage and serving of food.
• Participates in HACCP Inspection by the Public Health Inspector.
• Checks equipment and cooking areas regularly to ensure safety and sanitation requirements are met.
• Follows recycling procedures.
• Initiates requests for minor equipment repairs and reports major equipment problems to the Food Services Team Leader.
• Monitors and balances daily staff food sales and deposits the revenue with the Business Office.
• Monitors the receipt of all grocery orders.
• Assigns duties to the Cook Aide and Dietetic Aide to coordinate routine and special tasks among the team.
• Acts as a resource to the other team members.
• Responsible for staff replacement in the event of absence and/or illness.
• Plans for and participates in the orientation of new staff.
• Contributes to and participates in continuous quality improvement initiatives within the department.
• Reviews and updates patient nutrition profiles.
• Visits patients to discuss menu selections, or food likes and dislikes.
• Addresses staff and visitor inquiries or requests and appropriately forwards problems to the Food Services Team Leader.
• Performs the departmental purchasing and inventory management function as assigned.
• Is responsible for the food operation when the Food Services Team Leader is absent.
• Follows Occupational Health and Safety directives in the application of personal protective equipment.
• Reports accidents and hazardous situations to the Department Manager.
• Attends WHMIS and Fire Safety and other in-services that apply to the department.
• Performs any other related duties as assigned.
Qualifications:
• Cook Level 1 and 2 certification from a recognized educational institution or equivalent certification.
• Ability to challenge the Red Seal Certification test.
• Must have the ability to plan and co-ordinate work assignments for the team.
• Demonstrated professionalism and ability to exercise judgment and initiative in preparing food, delegating duties and maintaining efficient standards of operation.
• Two (2) years of work experience preferably in a Health Care setting preferred
• Demonstrated teamwork, initiative, and customer service skills and adaptability to a changing environment.
• Demonstrated commitment to learning.
• Demonstrated verbal, interpersonal and written communication skills – computer skills an asset.
• Ability to perform the duties within the physical demands of the work area.
• Must be able to accommodate extra hours or shifts.
JOB TERMS: Permanent, Days, Weekends, Shift
APPLY BY: 2026-06-19
How to Apply
Please apply to hr@sfmhosp.com and quote "Cook" in the subject line.
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