Winnipeg Regional Health Authority

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Winnipeg Regional Health Authority

Cook II - Certified

Ste. Rose du Lac, MB, Canada

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Job details

Apply by: Nov 10, 2026
Posting language: English
Posted: Nov 2, 2026

Original job description

Requisition ID: 414325

Position Number: 4WMHptreCOOK2-01

City: Ste. Rose du Lac

Employer: Prairie Mountain Health

Site: Prairie Mountain Health - Mental Health Program (includes Community & Crisis Services)

Department / Unit: Addiction Services - William Monson House

Job Stream: Clinical Support

Union: MGEU

FTE: 0.90

Anticipated Shift: Days

Daily Hours Worked: 8

Salary: As per collective agreement

Position Summary:

Under the direction of the Supervisor, the Cook II 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 clients with emphasis on portion control, waste control, proper sanitation and safety. The Cook II 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. The cook II helps to develop menus, ensures the Kitchen has the required food products and kitchen tools to meet menu requires by ordering food products, general kitchen utensils, and cleaning supplies, and assigns client chores. Oversees day-to-day activities of the kitchen, including quality assurance processes.

Qualifications:

Grade 12 (MB Standards)

Successful completion of Dietary Level II or recognized institutional or quantity cooking course or Journeyperson Cook certification

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

One (1) year (minimum 2015 hours) health care food service or institutional 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 problem solving and decision making skills

Demonstrated flexibility to facilitate changes in techniques and procedures in a changing environment

Demonstrated communication skill

Ability to respect and promote confidentiality

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

Ability to respect and promote a culturally diverse population

Ability to work effectively and maintain positive working relationships with co-workers, clients and within interdisciplinary team

Overview:

Assumes a leadership role in coordinating the Nutrition Services for the facility, including the daily supervision of 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

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

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

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

Ensures appropriate labeling, dating and storing or discarding of left overs, 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.

Ensures 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 of new employees and students.

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

Complies with all regional and departmental policies and procedures.

Sundry 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

Prepare and serve food according to menus, therapeutic requirements, production schedules, food safety standards, and portion-control guidelines. Coordinate daily kitchen activities and quality assurance, support purchasing and inventory, maintain equipment and records, and help train new employees and students.

Requirements

Requires Grade 12, completion of Dietary Level II or a recognized institutional or quantity cooking course, or Journeyperson Cook certification, and at least one year of healthcare food service or institutional cooking experience. A current Level 1 Food Handler Training Certificate is required, or must be obtained within six months; candidates should also demonstrate organization, communication, flexibility, problem-solving, and the ability to work independently and effectively with others.

Skills

Food Preparation
Therapeutic Diet Preparation
Food Safety and Sanitation
Temperature Monitoring
Portion Control
Menu Planning
Inventory Management
Food Purchasing and Receiving
Quality Assurance
Kitchen Equipment Operation
Documentation
Organization
Problem Solving
Communication
Teamwork

Visa sponsorship

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Keywords

Food Service Production
Nutrition Services
Institutional Cooking
Dietary Level II
Food Handler Training Certificate Level 1
Therapeutic Diets
Texture-Modified Diets
Standard Recipes
Food Safety Code of Practice
Sanitation
Temperature Monitoring
Portion Control
Menu Planning
Food Purchasing
Receiving and Storage
Inventory Procedures
Quality Assurance
Quality Control Audits
Kitchen Equipment
Food Labeling and Dating
Hazardous Food Samples
Workplace Safety
Employee Training and Mentoring
Confidentiality
Interdisciplinary Team

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