The Cook, reporting to the Dietary Manager, is responsible for preparation of high quality food for the residents of the Pines and their guests, in a safe and sanitary manner based on legislative requirements.
Successful applicants will have Institutional Cook training or culinary management certificate/ diploma from a program that meets requirements of OLTCH Act plus completion of apprenticeship hours (approximately 4000 hours). Applicants will have completed and continue to maintain, a Food Handler Training program. Preference is given to candidates with “Red Seal” certification.
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