Cook (Sunnyside)

Position Details

• Job Type: Part-Time
• Location: 247 Franklin St N - Sunnyside Home
• Division: Community Services
• Hours of Work: 31 hours biweekly, 0600-1400
• Work Schedule: Week 1: Sun, Thurs; Week 2: Mon, Sat
• Union: Unifor 1106
• Grade: Unifor 1106 Grade 004
• Salary Range: $28.64 - $30.08 per hour

Join the Team at Sunnyside Home

At Sunnyside Home, care is personal. As the first long-term care home in Waterloo Region certified in The Butterfly Approach®, we are recognized for creating a warm, home-like environment where relationships, emotional well-being, and resident choice come first.

Here, you’ll be part of a compassionate and innovative team that is committed to meaningful connections, person-centred care, and making every day matter for residents and families.

If you’re looking for more than just a job, and want to be part of a workplace where kindness, collaboration, and dignity are at the heart of the work, we’d love to hear from you.

For more information about Sunnyside Home and our approach to care, visit: Person Centred Care, Region of Waterloo

About the Region of Waterloo

The Region of Waterloo is a diverse and growing community committed to creating opportunities for current and future generations.

Waterloo Region is part of the Dish With One Spoon wampum, a treaty grounded in sharing, sustainability, and respect:

• Take only what we need
• Leave some for others
• Keep the dish clean

These principles continue to guide our commitment to reconciliation, inclusion, and community well-being

The Role

Prepares nutritious, high-quality meals and snacks for residents and staff of Sunnyside Home and for other programs/services provided by the Division, in accordance with long-term health care standards, regulations, and safe food handling techniques.

Works as part of a multi-disciplinary team to create a caring, person-centred, homelike environment where residents feel listened to and cared about.

Duties/Responsibilities

• Prepares, portions, and presents meals and snacks to be served to residents, staff, volunteers, visitors, supportive living tenants, outreach participants, and at special events.
• Follows standardized recipes, menus, and production sheets to meet meal schedule requirements. Converts and adapts standard recipes to accommodate large quantity preparation. Prepares production estimates and quantity requirements, plans tasks such as defrosting meat, and requisitions for supplies from the storeroom according to menu requirements.
• Prepares food for therapeutic, texture modification (pureed, minced), and special preference diets.
• Portions food to be distributed to dining areas, cafeteria, and as part of outreach programs, special events, and catering functions.
• Organizes food preparation schedules to meet meal deadlines.
• Prepares food items for next day (e.g., roasting, panning, sandwich filling, cutting vegetables).
• Labels, dates, stores, and rotates food. Disposes unusable food and food recalled as unsafe for consumption.
• Checks and records equipment temperatures (e.g., walk-in/reach-in refrigerator, freezer) per requirements. Checks and records food temperatures and takes samples per requirements.
• Turns on equipment in the morning; turns off and checks condition at night (e.g., steamers, ovens, fans).
• Bakes desserts, snacks, and items for special functions as assigned.
• Maintains work area in a clean, orderly state. Sanitizes and stores chef knives.
• Operates and ensures kitchen appliances, equipment, and other items used in food preparation and preservation are used appropriately in safe, good working condition, and requests repairs as required. Reports safety issues/risks immediately and takes appropriate action.
• Acts as a resource and provides advice, guidance, and training to food services staff regarding food production procedures (portion size, proper utensils to use, preparation techniques).
• Receives calls and takes messages for management in their absence or as delegated. Passes information on to appropriate dietary staff as required and acts on emergency therapeutic dietary requests or other requests from resident care and program staff, including re-directing work tasks to food services staff.
• Has contact with residents, their families and visitors, tenants, and program participants regarding meal requirements and for input/feedback. Has occasional contact with suppliers to relay supply orders.
• Participates in menu planning and production meetings with supervisor and food production coordinator. Provides input into food order guides and daily menu offerings based on experience and operational considerations and to improve work procedures.
• Transports equipment (e.g., steam tables) to areas throughout Home.
• Keeps knowledge current through in-service training and communications. Demonstrates/explains work procedures to help train volunteers and/or new staff as directed.
• Assists with internal audits/quality inspections as assigned.
• Locks kitchen.
• Performs related duties as assigned.

Knowledge, Skills, and Abilities

• Knowledge of safety and sanitation in food handling and equipment use, normally acquired through a college diploma in food preparation, culinary skills, or equivalent field, certification as a Red Seal Cook, plus experience in large quantity food preparation in a health care or long-term care setting.
• Must hold a current Safe Food Handling Certificate.
• Understanding of therapeutic diets.
• Must have a tuberculosis (TB) test and required immunization(s).
• Knowledge of and ability to comply with policies, procedures, guidelines, and related legislation (e.g., privacy, health and safety).
• Ability to demonstrate compassion, validate emotions, support dignity, and promote understanding of those we serve.
• Ability to follow written and oral instructions in English.
• Ability to work independently.
• Time management skills to plan and prioritize tasks to meet meal schedules.
• Ability to make accurate calculations for portion sizes and number of meals.