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Cook I
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Cook I (Drivers License Required)
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Cook I
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Reports Maintenance needs, accidents, injuries, security issues and unsafe work conditions to the Supervisor or Manager. Complete all necessary documentation.
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Winnipeg Regional Health Authority

Cook I

Souris, MB, Canada

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Job details

Apply by: Nov 5, 2026
Posting language: English
Posted: Oct 28, 2026

Original job description

Requisition ID: 413758

Position Number: 1SOnsCOOK1U-04

City: Souris

Employer: Prairie Mountain Health

Site: Prairie Mountain Health - Souris Health Centre (includes Personal Care Home)

Department / Unit: Nutrition Services

Job Stream: Clinical Support

Union: MGEU

FTE: 0.70

Anticipated Shift: Days; Evenings

Daily Hours Worked: 7.75 hour shifts

Salary: As per collective agreement

POSITION SUMMARY

Under the direction of the Nutrition Services Supervisor and/or Manager, the Cook I 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 related areas with emphasis on portion control, waste control, proper sanitation and safety. The Cook I 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. In the absence of the Nutrition Services Supervisor or Manager, oversees day-to-day activities of the Nutrition Services department, including the supervision of applicable staff and required quality assurance processes.

QUALFICATION

Grade 12 (MB Standards)

Current Food Handler Training Certificate Level 1 or willing to obtain within six (6) months

Previous health care food service experience or 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 communication skills

Demonstrated flexibility to facilitate changes in techniques and procedures

Ability to display independent judgment

Ability to respect and promote a culturally diverse population

Ability to respect and promote confidentiality

Ability to perform the duties of the position on a regular basis

Overview

In the absence of the Nutrition Services Supervisor or Manager, assumes a leadership role in coordinating the Nutrition Services for the facility, including the daily supervision of the Nutrition Services staff at the facility level and required 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 for special and catered functions and other departmental programs (e.g. Meals on Wheels, Adult Day Program).

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 as directed in consultation with the Nutrition Services Supervisor, Manager or Registered Dietitian.

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

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

Ensures appropriate labeling, dating and storing or discarding of leftovers, 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.

Ensure 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 new employees and students.

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

Complies with all regional and departmental policies and procedures.

Other duties as assigned.

Applicants already employed with Prairie Mountain Health may be considered for this position before other applicants. Please continue to apply for positions that are of interest to you.

This position is subject to a Criminal Records Check (including vulnerable sector), Adult Abuse Registry Check, and a Child Abuse Registry Check. The successful candidate will be responsible for any services charges incurred.

If you are currently employed by PMH, please utilize the internal application form. If you are not employed by PMH, please utilize the external application form.

If you are an external applicant, please include three work related references with this application. They must be from persons who are not related to you, and who have direct knowledge of your past work performance.

Upon being considered for employment, your signature or electronic submission of this application form is your authorization to complete said reference checks.

PMH has an Indigenous Human Resource Initiative and is committed to increasing the representation of Indigenous people within all levels of our workforce. Indigenous applicants are encouraged to voluntarily self-identify as being of Indigenous descent in their cover letter and/or within their application form.

We thank all applicants that apply but only those candidates selected for an interview will be contacted.

HEALTH AND WELLNESS FOR ALL

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More about this job

Responsibilities

The Cook I is responsible for preparing food according to therapeutic specifications, ensuring proper portion control, and maintaining high standards of sanitation and safety. Additionally, the role involves overseeing daily nutrition services operations, supervising staff, and performing quality assurance processes in the absence of management.

Requirements

Candidates must possess a Grade 12 diploma and a Food Handler Training Certificate Level 1, or be willing to obtain it within six months. Previous experience in health care food service or professional cooking is required, along with demonstrated organizational and communication skills.

Skills

Food preparation
Portion control
Sanitation
Food safety
Therapeutic diets
Quality assurance
Inventory management
Menu planning
Leadership
Communication
Organizational skills
Documentation
Mentoring
Equipment maintenance

Visa sponsorship

Not detected in the job text

Keywords

Nutrition Services
Food Safety Code of Practice
Therapeutic Diets
Texture-modified Foods
Quality Control
Inventory Procedures
Food Production
Personal Care Home
Clinical Support
MGEU
Health Care
Safety Procedures
Menu Planning
Staff Supervision
Documentation
Mentoring
Equipment Maintenance
Purchasing
Receiving
Storage

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