Cook

Who We Are For more than 130 years, The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a world-wide Christian church, each year we help more than 2 million people, providing necessities such as food, clothing and shelter. In addition, we support people experiencing unemployment, addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission, vision and values of hope, service, dignity and stewardship. As a faith- and values-based organization, we hire and serve people of all backgrounds and walks of life - there is a place for everyone to belong here. Mission Statement The Salvation Army exists to share the love of Jesus Christ, meet human needs and be a transforming influence in the communities of our world. Job Description Position Purpose: The Cook is responsible for preparing and serving nutritious, appealing meals in accordance with established menus, Canada's Food Guide, and all applicable food safety and sanitation regulations. The position also maintains a clean, safe, and organized kitchen environment, assists with inventory control and food ordering, and may provide guidance to kitchen staff in the absence of the Head Chef. Key Accountabilities Prepare and serve nutritious, high-quality meals in accordance with approved menu plans, dietary guidelines, food safety regulations, and organizational standards. Plan and coordinate food production by estimating requirements, managing inventory, ordering supplies, and maintaining accurate food, equipment, and inventory records. Accommodate and monitor special dietary needs to ensure safe, inclusive, and appropriate meal service for all individuals served. Receive, inspect, and store food and supply deliveries in compliance with food safety, quality, and inventory control standards. Maintain and oversee kitchen, pantry, refrigeration, freezer, and storage areas to ensure cleanliness, organization, sanitation, and operational readiness. Monitor and report equipment performance, identifying maintenance, repair, or replacement needs to minimize disruptions to food service operations. Provide leadership and guidance to kitchen staff in the absence of the Head Chef, ensuring efficient workflow and consistent service delivery. Promote and enforce safe food handling practices, established kitchen procedures, and compliance with food handler certification requirements. Ensure compliance with public health, workplace safety, fire safety, and Occupational Health and Safety regulations, maintaining a safe environment for staff and visitors. Track, document, and maintain food safety and sanitation standards, including temperature monitoring, record keeping, secure storage practices, and routine cleaning activities to support inspection readiness and operational excellence. Education And Experience Qualifications Completion of a recognized post-secondary program of at least one academic year; equivalent combinations of education and experience may be considered. Hold a current and valid Safe Food Handler’s Certification. Possess a minimum of one (1) year of experience in food preparation within a commercial, institutional, or industrial kitchen environment. Demonstrate knowledge of food safety standards, sanitation regulations, and safe food handling practices. Apply basic cooking techniques and food preparation methods to consistently produce quality meals. Prepare meals that accommodate a variety of dietary needs and restrictions, including allergen-free, gluten-free, and vegetarian requirements. Exhibit strong organizational, time management, and attention-to-detail skills to ensure timely meal preparation, cleanliness, and safety compliance. Communicate and collaborate effectively with team members, demonstrating professionalism, sound judgment, adaptability, and a strong customer service approach. Lead by example through a strong work ethic, self-motivation, accountability, and a commitment to continuous learning and flexibility. Successfully complete applicable background screening requirements and demonstrate a willingness to support and uphold the mission and values of The Salvation Army. Working Conditions This is a casual/relief position. There are no standard weekly hours of work as an “elect-to-work” position, no guaranteed hours and work will be offered on an as needed basis; shifts may include days, afternoons, evenings and weekends. Use of kitchen tools and appliances (i.e., knives, stove/oven, dishwasher etc. Shifts could include days, afternoons, evenings and weekends, between the hours of 6:00 a.m. and 7:00 p.m. and includes a ½ hour unpaid meal break with some flexibility in scheduling dependent on operational requirements. Compensation The target hiring range for this position is $20.09 to $25.11 with a maximum of $30.13. Placement in the salary range will be based on factors such as market conditions, internal equity, and candidate experience, skills, and qualifications relevant to the role. The Salvation Army will provide reasonable accommodation upon request. Please email [email protected] if you have a need for any accommodation and we will be pleased to discuss this with you.

The Cook is responsible for preparing and serving nutritious meals according to established menus and food safety regulations. Key duties include managing inventory, maintaining kitchen cleanliness, and accommodating special dietary needs.

Candidates must have at least one year of commercial kitchen experience and a valid Safe Food Handler’s Certification. A post-secondary program of at least one academic year or an equivalent combination of education and experience is required.

• Gestion du tempsSouhaitée
• Service à la clientèleSouhaitée
• Salubrité alimentaireSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Food Preparation
• Menu Planning
• Inventory Control
• Food Safety
• Sanitation Regulations
• Dietary Restriction Management
• Kitchen Management
• Time Management
• Customer Service
• Collaboration
• Professionalism
• Organizational Skills

• Food & Beverage
• Hospitality
• Social Services
• Trades
• Manufacturing

Formation minimale

Diplôme professionnel

Expérience minimale

0+ ans

Postuler avant le

20 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Entry level