Cook/Food Service Worker – Dietary

Full Job Description

P-50-23 Cook/Food Service Worker – Dietary


Department / Unit:


Biweekly Hours:

0.54 FTE (40.5 hours)

Posting Date:


Closing Date: N/A

Cooks and Food Service Workers are responsible for the efficient delivery of patient and non-patient food preparation and delivery. The food service worker/cook functions as a member of the Dietary Services team to deliver high-quality and efficient service to patients, employees, and visitors.
  •  Minimum Grade 12
  • Graduate of approved 1-year culinary course required
  • Safe Food Handling Certification
  • Minimum 2 years of recent and relevant work experience
  • Some coursework is desirable in food preparation estimating food quantities, requisitioning supplies
  •  Knowledge of standards of sanitation and personal hygiene
  •  Must be able to prepare foods as directed by Department Manager following standardized recipe procedures
  • Must be familiar with the operation and care of equipment
  • Ability to follow standardized recipes and control serving portions
  • Ability to exercise judgment and initiative in preparing food, delegating duties, and maintaining efficient standards of operation
  •  Must have demonstrated the ability to meet the attendance standards of the Hospital
  • Bilingualism is an asset
  • Provincial certification of qualification (red seal) – preferred