Tri-County Mennonite Homes

Certified Cook

CA-ON-Nithview Community (New Hamburg)
4 days ago
# of Openings
Food Preparation and Serving


The Certified Cook prepares nutritious meals and snacks, for the residents of the division they are employed with, and meets Canada’s Food Guide requirements and TCMH policies and procedures, in accordance with the legislative standards and regulations, as directed by the Director of Nutrition Services. The Certified Cook is responsible for all aspects of food production, food service and sanitation.


The Certified Cook will work closely with the Nutrition Services team. The Certified Cook reports directly to the Director of Nutrition Services.


  1. Prepares, portions, and presents meals and snacks to be served to residents, visitors, and at special events. Adapts standardized recipes and ensures appropriate amounts of food are prepared to meet menu requirements.
  2. Prepares special food for therapeutic, texture modification (pureed, minced, or dental soft), and special preference diets.
  3. Ensures that work area is maintained in a clean and orderly state. Sanitizes and stores chef's knives.
  4. Ensures that appliances, fridges, stoves, freezers, and other items used in the preparation and preservation of food, are utilized in an appropriate manner. Documents and forwards to Environmental Services – Maintenance, requests/work orders for required repairs.
  5. Is involved in minor financial matters regularly, or on a relief basis, or has responsibility for the wise use of his/her own resources.
  6. Gives advice and guidance to Dietary Aides, Food Service Workers and Cook, regarding food production procedures (i.e., portion size, proper utensils to use, preparation techniques). Acts as a resource to the Cook and the Director of Nutrition Services and assists them, as required.


  • Must have chef training or culinary management diploma from a program that meets the standard established by the Ministry of Training, Colleges and Universities, as specified in the regulation and a current Safe Food Handling Course.
  • Must have knowledge of safety and sanitation in food handling and equipment use.
  • Must have understanding of therapeutic diets.
  • Must possess communication and human relations skills in order to: respond pleasantly and professionally to demands; communicate effectively with staff, residents, and families; interact appropriately with and have a basic understanding of the geriatric population; and participate as an effective team member.
  • Must be able to work independently.
  • Must be able to make accurate mental calculations for portion sizes and number of dishes required.
  • A tuberculosis (TB) test.  
  • Must provide an acceptable Police Records check in order to ensure suitability for working with the vulnerable sector of the population


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