Cook I

Your Opportunity:

Achieve meaningful & empowering work by becoming part of Alberta Health Services (AHS), where compassion, accountability, respect, excellence, & safety are at the heart of everything we do. As a Cook I within the Nutrition & Food Services (NFS) department, you will directly impact patient care by providing nutritious, healthy, high-quality meal service. This Temporary position is located at High River Hospital will be accountable for performing various tasks under minimal supervision while using strong customer service, teamwork, organizational & leadership skills to: You will be accountable for performing various tasks under minimal supervision while using strong customer service, teamwork, organizational, & leadership skills to: Prepare & serve high-quality food following standardized recipes, menu documents & AHS policies. Assist &/or manage inventory & ordering of supplies. Safely operate & clean food service equipment. Comply with all AHS safety & sanitation policies. Complete cash handling duties (in retail settings). Provide mentorship within the department, as required. Provide support to NFS staff during meal preparation, plating, & assembly. Complete other food service duties as assigned. The successful candidate will be able to: Measure ingredients, adjust yields, & calculate food cost, as required. Work with speed & accuracy while under pressure Communicate effectively in English. Work as an effective, professional team member. Demonstrate a patient-first approach as outlined in the AHS Foundational Strategies. This position requires you to walk & st& on your feet for the duration of your shift. This position requires you to walk & st& on your feet for the duration of your shift. Demonstrate critical thinking skills & initiative.

Description:

As a Cook I, you will be responsible for food preparation, portioning and assembly, and serving menu items with limited supervision. Your typical duties may include preparing multi-ingredient recipes from raw ingredients using various cooking techniques and established recipes, preparing meals using precooked products utilizing various re-thermalization techniques, and ensuring meals are appropriately portioned. You will follow established guidelines for quantity and quality controls, food safety standards, and cleaning and sanitization practices to ensure the cleanliness of cooking equipment and work areas.

Classification: Cook I Union: AUPE GSS Unit and Program: Nutrition, Food, and Linen and Environmental Services Primary Location: High River Location Details: As Per Location Multi-Site: Not Applicable FTE: 0.68 Posting End Date: 27-OCT-2026 Temporary Employee Class: Temp P/T Benefits Date Available: 06-NOV-2026 Temporary End Date: 26-MAY-2027 Hours per Shift: 7.00/7.75 Length of Shift in weeks: 6 weeks Shifts per cycle: 21 Shift Pattern: Days, Evenings, Weekends Days Off: As Per Rotation Minimum Salary: $26.56 Maximum Salary: $29.21 Vehicle Requirement: Not Applicable

Required Qualifications:

Completion of Grade 12 or equivalent. Physically capable to lift food, supplies and equipment up to 46lbs and must be able to push/pull meal carts up to 250lbs. This position requires you to walk and stand on your feet for the duration of your shift. Food Sanitation and Hygiene Certificate or equivalent.

Additional Required Qualifications:

Basic knowledge of and experience with computer applications. Must be able to read, write and communicate in both written and oral English language for text and numbers for the purpose of receiving work instructions. Experience in food service in a commercial, restaurant, or health care setting or Minimum X years’ experience in food service in a commercial, restaurant, or health care setting. Applications with a completed job profile and/or resume will be considered. Experience in a hospital or long-term care environment is preferred.

Preferred Qualifications:

Journeyman Cook, Red Seal certification or equivalent certificate. Customer service experience. Experience with preparing food & beverages for specialized diets. Experience with recipe development &/or catering service (for retail positions only). Experience with inventory management; receiving deliveries, managing expiry dates, & minimizing waste while utilizing “First in- First Out” procedures.