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Cook II - Certified

Prairie Mountain Health
Virden, MB

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Job details

Part-time
3 days ago

Skills

Food Handler Certification
Cooking
High school diploma or GED
Food service experience
Organizational skills
Communication skills

Full job description

QUALIFICATIONS

Grade 12 (MB Standards)
Successful completion of Dietary Level II or recognized institutional or quantity cooking course or Journeyperson Cook certification
Current Food Handler Training Certificate Level 1 or willing to obtain within 6 months
One (1) year (minimum 2015 hours) health care food service or institutional cooking experience required
Other combinations of education and experience will be considered
Demonstrated dexterity, speed and efficient work methods
Demonstrated organizational skills, and the ability to work independently
Demonstrated problem solving and decision making skills
Demonstrated flexibility to facilitate changes in techniques and procedures in a changing environment
Demonstrated communication skill
Ability to respect and promote confidentiality
Ability to perform the duties of the position on a regular basis
Ability to respect and promote a culturally diverse population
Ability to work effectively and maintain positive working relationships with co-workers, clients and within interdisciplinary team

POSITION SUMMARY:

Under the direction of the Supervisor, the Cook II is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to clients with emphasis on portion control, waste control, proper sanitation and safety. The Cook II prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies. The cook II helps to develop menus, ensures the Kitchen has the required food products and kitchen tools to meet menu requires by ordering food products, general kitchen utensils, and cleaning supplies, and assigns client chores. Oversees day-to-day activities of the kitchen, including quality assurance processes.

RESPONSIBILITIES:

Overview:

Assumes a leadership role in coordinating the Nutrition Services for the facility, including the daily supervision of quality assurance processes.

Ensures familiarity with all diets, the use of reference materials, and technical terms used in Nutrition Services.

Prepares all food in accordance with production schedules, standard recipes, quality standards (taste, texture, presentation and appearance) and portion control guidelines.

Prepares all food items as required

Completes preparations for all therapeutic or texture-modified foods required.

Adheres to the approved menu and therapeutic guidelines regarding the preparation and serving of therapeutic and/or texture-modified diets.

Makes necessary changes to the client menus

Monitors and records temperature of foods through storage, preparation and service to ensure established temperature goals are achieved or exceeded.

Maintains safe and healthy food preparation environment through compliance with “Food Safety Code of Practice” standards.

Ensures appropriate labeling, dating and storing or discarding of left overs, including hazardous food sample maintenance.

Assists with purchasing, receiving, checking and storage of food and supplies as required. Responsible for reporting damaged or missing goods.

Assists with planning, organizing and evaluating menu items.

Follows established safe work procedures for all relevant equipment and tasks.

Ensures all relevant equipment is clean and operating efficiently.

Assists with inventory procedures.

Assists/participates in departmental quality control audits and procedures.

Participates in orientation, training and mentoring of new employees and students.

Reports Maintenance needs, accidents, injuries, security issues and unsafe work conditions to the Supervisor or Manager. Completes all necessary documentation.

Complies with all regional and departmental policies and procedures.

Sundry duties as assigned.

JOB INFORMATIONs

Close Date:
Jul 28, 2026 4:00 PM
EFT
0.60
Employment Status:
Part Time Term Start Date: To be Determined; End Date: 20th January 2028
NOTE: The said term position is a result of a "MATERNITY/PARENTAL LEAVE OF ABSENCE" which may expire sooner than the date indicated, subject to a minimum two (2) weeks notice or one (1) pay period, whichever is longer.
Anticipated Shift
Days/Evenings
Anticipated shift length:
7.75 hour shifts
Wage Rate:
As per collective agreement
Department:
Nutrition Services
Site:
West-Man Nursing Home (Virden)
Additional Sites:

Location / Home Base:
Virden
HR Posting Number:
WMSS263008
Posting Date:
Jul 21, 2026

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