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Added 1 hour ago
HD
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- Internship
Audit HR and related data for completeness, accuracy, and compliance.
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LC
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RC
Cook 1
Retirement Concepts
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- $29.24 CAD / hour
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Added 3 hours ago
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Retirement Concepts

Cook 1

Chilliwack, BC, Canada

Temporary

Apply About employer

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Job details

Job type: Temporary
Apply by: Dec 4, 2026
Experience: Minimum of 2-3 years’ culinary experience.
Posting language: English
Posted: Nov 4, 2026

Original job description

This position is covered under the HEABC wage levelling. Please note the wage is currently being adjusted and topped up by the government and the displayed wage is therefore reflective of such initiative.

About Us

At West Coast Seniors Housing Management, we see our communities as a family and we are equally committed to our residents and our staff. We provide an engaging work environment and treat each other with respect and dignity. We invest in the growth and development of our teams to actively participate in the creation of memories and moments that matter to our residents.

About The Role

The Cook 1 reports to the Head Chef or designate is responsible for the daily preparation of all nourishing, and visually appealing meals for residents, guests and staff. This role ensures that the changing dietary needs of the person served throughout the community are met and safe food handling methods are followed.

Responsibilities

Include but not limited to:

Be an engaged collaborative team player, developing and maintaining professional relationships that support and strengthen the organizational culture and purpose.
Review menus and production sheets before preparing.
Ensure use of proper food handling techniques, based on food safe regulations.
Complete daily temperature checks for hot and cold food.
Complete daily temperature audits for fridges, freezers and storerooms and record findings on daily audit form.
Prepare and serve foods for therapeutic or specialty diets according to planned menus.
Make menu substitutions as necessary and record these in the designated Food Substitution Log in Sheet.
Coordinates the work flow and provides direction to designated staff related to the production, delivery and clean up of meals for assigned area.
Performs ordering and receiving of consumables items according to established purchasing procedures and polices. Maintains consumable inventory utilizing methods to minimize spoilage and waste.
Adhere to time schedules for service of meals and nourishments.
Follow daily production charts, standardized recipes and daily composite menus, while working within a set budget.
Participate actively in planning and preparing special occasion and theme meal days.
Actively participates in orientation of new staff, community programs, meetings, committees and educational in-services.
Maintains a safe environment for residents, family and staff, through:
accident prevention,
knowledge of emergency procedures and regulations,
the safe use of supplies and equipment and reporting when repairs are necessary, and
Utilizing infection control procedures
Participate in organizational planning related to Food Services by providing input in the menus, implementation, schedules and other initiatives to ensure a high standard of Food Services.
In the absence of the supervisor, is responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
Performs other related duties as required.

Qualifications & Skills

Grade 12; or equivalent.
Graduation from a recognized Cooks Training program or equivalent combination of education and experience.
Must have experience in large quantity food preparation, preferably in a healthcare or retirement setting.
Must be knowledgeable of the Provincial Food Premises regulation and Canada’s Food Guide to Healthy Eating.
Must have knowledge of and experience with special and therapeutic diets.
Minimum of 2-3 years’ culinary experience.
Food Safe Level 1 Certificate - Level 2 an asset.
Red Seal Certificate preferred.
Serving it Right certification an asset.
Good working knowledge of accepted sanitation standards.
Some supervisory experience an asset.
All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.
Demonstrates creativity, attention to detail and organizational skills with ability to delegate.
Ability to push, pull, stoop, crouch, lift and carry up to 50 lbs. Must be able to work with cleaners, detergents and other cleaning equipment.
Demonstrates collaborative and team working skills.
Ability to work independently and follow instructions with minimal supervision.
Ability to read, write, and speak English proficiently and understand verbal and written instructions.

West Coast Seniors Housing Management

is an equal opportunity employer.

Apply About employer

More about this job

Responsibilities

Prepare and serve nutritious meals for residents, guests, and staff, including therapeutic and specialty diets, while following menus, recipes, food safety rules, and service schedules. Manage food inventory and ordering, coordinate kitchen staff and meal service, maintain a safe and sanitary environment, and support food-service planning and special events.

Requirements

Requires Grade 12 or equivalent, completion of a recognized cook training program or equivalent education and experience, and at least 2–3 years of culinary experience, preferably in healthcare or retirement settings. Candidates must have large-quantity food preparation experience, knowledge of food regulations and therapeutic diets, and Food Safe Level 1 certification; Red Seal, Serving It Right, and supervisory experience are assets.

Skills

Therapeutic and Specialty Diets
Food Safety
Food Handling
Temperature Monitoring
Menu Planning
Standardized Recipes
Inventory Management
Ordering and Receiving
Sanitation
Staff Supervision
Teamwork
Organization
Delegation
Infection Control
Communication

Visa sponsorship

Not detected in the job text

Keywords

Food Services
Therapeutic Diets
Specialty Diets
Food Safe Level 1
Red Seal Certificate
Serving It Right
Provincial Food Premises Regulation
Canada’s Food Guide to Healthy Eating
Food Handling
Temperature Audits
Standardized Recipes
Daily Production Charts
Menu Substitutions
Food Substitution Log
Inventory Management
Purchasing Procedures
Sanitation Standards
Infection Control
Healthcare
Retirement Setting
Staff Supervision
Emergency Procedures
Food Waste Reduction

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