County of Simcoe·Beeton, Ontario
Prepare and serve meals and nourishments safely and appropriately under the direction of the Dietary Supervisor.
Assist in implementing FLTCA and other applicable legislation in the dietary department.
Ensure policies, procedures, and work assignments are followed and provide direction to Dietary Aides.
Prepare meals on time with adequate portions at proper temperatures per menu/therapeutic menu and approved substitutions.
Ensure menus are current and follow approved recipes and production sheets.
Record and communicate production amounts as required.
Carry out cleaning and maintenance schedules and sanitary/safety procedures; report equipment failures and correct unsafe conditions.
Supervise Dietary Aides and assume responsibility for dietary department operations in the absence of the Dietary Supervisor.
Ensure food and equipment are prepared, stored, and handled according to infection control policies.
Assist with purchasing, receiving, checking, and storage of foods and supplies; maintain food records.
Communicate and prepare special diets and ensure they are provided as required.
Undertake inventory of food and supplies as directed.
Assist with maintaining safety standards for residents and staff.
Assist in orientation of new staff to the department.
Attend in-service education, staff meetings, committee meetings, and workshops as directed.
Support quality management mechanisms as directed.
Participate as a member of the inter-disciplinary team.
Use electronic systems provided.
Perform other related duties as assigned, including redeployment in emergency situations.
Comply with Occupational Health & Safety Act and Long Term Care Homes Act requirements and follow County of Simcoe health and safety policies.
Maintain confidentiality in accordance with MFIPPA and PHIPA
Requisition Title Cook - SEIU Service Close Date 18 August 2026 Contract Type Permanent - Part Time Location Beeton, ON L0G 1A0 CA (Primary)
Under the direction of the Dietary Supervisor, the Cook is responsible for ensuring that all meals and nourishments are prepared and served in a safe, appropriate manner. As a valued member of Long Term Care and Seniors Services, the Cook demonstrates a commitment to Resident Safety by providing quality care in accordance with the organization’s mission and vision. DUTIES AND RESPONSIBILITIES (not listed in order of priority) 1. Assist the Dietary Supervisor in ensuring that the requirements of the FLTCA and other appropriate legislation are implemented in the dietary department. 2. Ensure that established policies, procedures and work assignments are followed and provide direction to Dietary Aides accordingly. 3. Ensure that meals are prepared and adequate portions are served on time and at the proper temperature in accordance with the menu/therapeutic menu or substitutions approved by the Dietary Supervisor. 4. Ensure that menus are available and current. 5. Ensure that the approved recipes and production sheets are followed in the preparation of meals. 6. Record and communicate production amounts as required. 7. Ensure that cleaning and maintenance schedules, sanitary and safety procedures are carried out; report all equipment failures and breakdowns promptly to the Dietary Supervisor, Maintenance, on call or Administrator. Promptly correct any unsanitary/unsafe conditions. SRS tickets. 8. Supervise Dietary Aides in the performance of their duties and assume responsibility for the efficient operation of the dietary department in the absence of the Dietary Supervisor. 9. Ensure that care and services are delivered in environments that support safe resident care. Ensure that processes are maintained to support safe environments for all residents, visitors and staff. 10. Ensure that food and equipment is prepared, stored and handled in accordance with infection control policies and procedures. 11. Ensure that equipment is maintained and operated according to the manufacturer’s specifications and directions. 12. Assist the Dietary Supervisor in the purchasing, receiving, checking and storage of foods and other supplies and maintain food records as required. 13. Communicate and prepare special diets and ensure that they are provided as required. 14. Undertake inventory of food and supplies as directed by Dietary Supervisor. 15. Assist in the maintenance of optimal safety standards to ensure the safety of residents and other staff. 16. Assist in the orientation of new staff to the department (Dietary Aides and Cooks). 17. Attend in-service education sessions, staff meetings, committee meetings, workshops etc. as directed by the Dietary Supervisor. 18. Assist in the implementation of quality management mechanisms as directed by the Dietary Supervisor. 19. Participates in and demonstrates an understanding of resident safety principles and practices into all day-to-day activities. Follows safe work practices and procedures and immediately communicates any activity or action which may constitute a risk to Resident Safety 20. Acts as a member of the inter-disciplinary team within the Home. 21. Effectively utilizes all electronic systems provided. 22. Perform other related duties as assigned, including redeployment in emergency situations. 23. Works in compliance with the Occupational Health & Safety Act and the Long Term Care Homes Act, and their regulations in performing duties in a safe manner and follows all County of Simcoe Health & Safety policies, procedures and legislation. 24. Maintain confidentiality in accordance with the Municipal Freedom of Information and Protection of Privacy Act and the Personal Health Information Protection Act. CORPORATE COMPETENCIES Has knowledge of and demonstrated ability in our corporate competencies:
Current proof of a valid Safety Handlers Certificate.
Understanding of therapeutic diets and knowledge of nutritional needs of the geriatric population.
Ability to cook and prepare modified textures for dysphagia.
Good communication and interpersonal skills.
Demonstrated leadership skills and ability to supervise.
Criminal Records Check with Vulnerable Sector Screening less than 6 months old at time of hire.
Documented TB testing results as required by Public Health (can be completed at the home).
Minimum 2 years previous cooking experience, preferably in long-term care or retirement/hospital/institutional setting.
Experience preparing a variety of foods in large quantities.
Work experience in institutional/health care/restaurant/hospitality cooking.
Ability to perform physical demands (standing, walking, lifting up to 50 lbs., etc.) and exposure to hot/cold temperatures
Acts with the Customer in Mind
Ensures Accountability
Continuously Seeks to Improve Work Processes
Collaborates
Communicates with Impact
Is Resilient EDUCATION, TECHNICAL SKILLS AND CERTIFICATION
Current proof of a valid Safety Handlers Certificate.
Understanding of therapeutic diets.
Knowledgeable of the nutritional needs of the geriatric population.
Ability to cook and prepare modified textures to meet industry standards for Dysphagia.
Possess good communication and interpersonal skills.
Demonstrated leadership skills and have the ability to supervise.
Criminal Records Check with Vulnerable Sector Screening that is less than six (6) months old at time of hire.
As a condition of employment, candidates are required to submit documented results of TB testing, as per Public Health requirements (can be completed at the home). Recommended but not required:
Strong practicing knowledge of culinary practices preferably within a Long Term care setting, that has enabled the candidate to obtain a certificate of completion of 1 of the following; Red Seal Cook 415(A), Assistant Cook 415 ( B) or Institutional Cook 415 (D) from the College of Trades, Ministry of Training Colleges and Universities OR a Culinary Management Diploma or Nutritional Management Diploma that meets the requirements of the FLTCA and Section 82 in O. Reg. 246/22.
Proof of or proof of enrolment as an Apprentice for the Cook trades designated 415 (A or B or D) with the College of trades Ministry of Training Colleges, Universities and Immigration within the first 3 months.
Meet the requirements of Challenge for the written knowledge based exam for the Cook trades designated 415 (A or B or D) with the College of Trades, Ministry of Training Colleges and Universities within the first 3 months of hire. EXPERIENCE
Minimum two (2) years previous cooking experience, preferably in a long-term care home, or retirement, hospital or institutional setting.
Experience with preparation of cooking a variety of food in large quantities.
Posses work experience with institutional, health care, restaurant, or hospitality cooking experience. EFFORT
Standing, walking, lifting (up to 50 lbs.), pulling, pushing, bending, and moving heavy items on a daily basis.
Exposure to hot and cold temperatures WORKING CONDITIONS
This position is located in a long term care facility, exposure to illnesses and germs are possible on a daily basis.
Work schedule to be determined; shifts may include days, evenings, weekends and holidays. Salary Grade $28.09 - $30.23 Union SEIU Service The County of Simcoe thanks all applicants for their interest in this opportunity, but please note that only those candidates selected for an interview will be contacted. Personal information provided is collected under the authority of the Municipal Act (2001) and will be used to determine eligibility for employment.
Market context
In Ontario, Cook - SEIU Service roles are often driven by steady demand in healthcare and long-term care settings, where meal service must meet therapeutic and geriatric nutrition needs. These positions are competitive because employers look for current Safety Handlers certification, experience with modified textures for dysphagia, and strong communication and leadership in a team kitchen. Before applying, compare the AI-summarized requirements and benefits on this platform with the original posting so you can quickly confirm fit and save research time.