Senior Cook Job Description

Posted in Food Services

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POSITION: Senior Cook
DEPARTMENT: Food Services
RESPONSIBLE TO: Director of Food Services

Under the direction of the Director of Food Services, the Senior Cook is responsible for the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. As an employee of the RK Mac Donald Nursing Home, every person has a responsibility to be involved in providing a stimulating environment for the residents. In keeping with our Mission, Vision and Core Values and our philosophy of Resident Centered Care, the Senior Cook serves as a positive role model; as a partner in the provision of care and support of our Residents, and represents the home in a positive, professional, efficient and confidential manner.

While all kitchen staff must maintain clean, germ-free work areas, cooks in health care facilities must pay particular attention to the safety of their foods. Cooks must continuously clean work areas, food and cooking utensils. Cleaning is performed before, during and after cooking.

Functions and Responsibilities

  1. Understands that the Resident and family are central to all departmental activities, services and decisions
  2. Establishes and maintains working relationships and performs all work in keeping with the Mission, Vision, Values and philosophy of resident centered care of the RK Mac Donald Nursing Home
  3. To promote and maintain the safety of residents, staff, and visitors as a strategic priority for the home at all times
  4. Prepares and assists in the preparation of breakfast, dinner, and supper meal items in sufficient quantities to cover the needs of the department
  5. Assists in maintaining sanitation and safe food handling standards
  6. Prepares and assists in the preparation of food in sufficient quantities to cover the needs of the department by:
  • Requisitioning needed supplies based on established menus and catering requirements in sufficient quantities and sufficiently in advance.
  • Following and ensuring that task lists are completed in a timely manner.
  • Cooking for the Home using a variety of utensils and appliances in accordance with established procedures.
  • Maintaining high standards of food production and portion control.
  • Following standardized recipes as required, unless otherwise specified
  • Formulation of standardized recipes with members of other Home departments regarding any problems or special requests they may have regarding food preparation.
  • Actively controlling food costs by making effective use of leftovers and eliminating waste wherever possible.
  1. Maintains high sanitation and safe food handling practices by:
  • Temperature of all food items taken and logged for each meal.
  • Checking all cooking equipment in the kitchen areas on a regular basis.
  • Reporting all defective or hazardous equipment and/or conditions.
  • Completing regular cleaning checklists and following up on any problem areas noted.
  • Ensuring equipment used and area is cleaned after use.
  1. Must be familiar with Department Policies and Procedures Manual, WHMIS, and EMO.
  2. Attend annual in services for WHMIS, Fire Safety; recertify Food Handlers certification, and First Aid/CPR, as required.
  3. Perform additional related duties as outlined by the Director of Dietary or Dietary Supervisor.

Education, Training and Experience

The work requires a thorough knowledge of institutional food production and safety and sanitation in food handling. Must be adept at reading, comprehending and following complex dietary instructions, menus and recipes. The work requires sound comprehension and judgment, with the understanding of food handling and preparation practices and recipe adjusting. The work requires satisfactory completion of formal and practical training in food preparation from a recognized cooking school, 3 years practical experience ( Long Term/Residential Care consider an asset), journeyman papers (e.g. red seal) preferred. Minimum formal education level Grade 12. Must have Food Handlers Course and to be updated every 5 years.



The work requires accurate estimation of food needs and conversion of recipes for quantity food production. The work requires planning of menus, specials and catering functions. The incumbent must be able to head off potential problems and deal with them effectively.


The work requires continuous walking, standing while preparing, and serving meals. The incumbent is required to lift up to 50 pounds without the help of another person.


Safety of others

The work requires the observation of normal safety precautions in operating stoves and appliances, cooking food and handling equipment and ensuring that those under their supervision do the same.

Resources and Services

The work requires effective and efficient control of food and associated costs. Errors in menus, recipes and orders could have a significant effect on resident care. Errors in inventory could result in unnecessary costs for both the company and the Home.

Working Conditions


The work requires prolonged exposure to heat from cooking and serving equipment and occasional exposure to cold temperatures in refrigerators.


The work requires operating stoves, appliances, and handling kitchen tools with a result frequent exposure to minor injuries such as burns, scalds, and cuts.


In the absence of the Director/Supervisor, the position requires supervision of the Baker (Pastry Cook) and functional supervision of all employees engaged in the food preparation and delivery and ensure the timely replacement of call-ins for shifts for the Food Service Dept. following staffing protocol.

Personal Suitability

The work requires reliability, adaptability, effective interpersonal relations, effective leadership, and ability to work under pressure and good personal hygiene and neatness.