Job Description

Sinai Health is a leading academic health science centre with a provincial, national and international reputation for discovering and delivering life-changing care. Since 2015, we have provided excellent and compassionate care in hospital, community and home. Comprised of Mount Sinai Hospital, Hennick Bridgepoint Hospital, the Lunenfeld-Tanenbaum Research Institute and our system partner Circle of Care, we translate scientific breakthroughs, push boundaries for health solutions, and educates future clinical and scientific leaders. Sinai Health is fully committed to a culture of belonging and an inclusive environment that attracts and retains a diverse workforce, at all levels of the organization, that reflects the communities we serve. We welcome applications from racialized persons, women, Indigenous persons, persons with disabilities, 2SLGBTQ+ persons, and those from diverse backgrounds and experiences. If you require accommodation (including, but not limited to, an accessible interview site, alternate format documents, ASL Interpreter, or Assistive Technology) during the recruitment and selection process, please let us know through the Accommodation Phone Line at 416-586-4800, ext. 7050, or email HiringProcessAccommodation.msh@sinaihealth.ca . To support us on our journey, the Nutrition department is looking for an Cook I to join its team at the Mount Sinai Hospital Site.

• Prepares and assembles main entre\xc3\xa9s, vegetables, gravies, sauces, soups, etc. according to standardized recipes for cafeteria
• Ensures produce quality, proper serving temperatures and minimal food wastage
• Completes ingredient per-preparation e.g. minces, purees, and sliced meat; chop vegetables, grated cheese, etc.
• Replenishes food as required
• Completes Service Summary Report Sheets
• Works in accordance with applicable legislative, MSH and/or departmental policies and procedures
• Dates and labels prepared stored food
• Maintains a clean work area by following proper food handling and sanitation procedures including HACCP
• Stores and rotates ingredients and prepared items according to FIFO procedure
• Understands and demonstrates safe operating procedures for equipment e.g. steam kettles, grills, ovens, mixers, meat slicer, meat saw, deep fryers, broilers, etc.
• Attends and participates in production meetings and other meetings as scheduled e.g. quality assurance, safety committee, etc.
• Performs and other duties as assigned

• Completion of food sanitation and safety certificate and demonstrates sound knowledge of these practices
• Experience in an institutional/catering/large quantity cooking environment/food service
• Ability to meet the physical demands of the position in order to to perform the essential duties of the job which requires lifting/pushing (25 lbs. or more), prolonged waling and standing (up to 7 hours), exposure to extreme warm and cold temperatures, exposure to heat, humidity, steam, and cooking odours
• Demonstrated knowledge of basic food preparation and assembly skills e.g. soups, sauces, roasting meats, etc.
• Ability to communicate and read using English, in order to effectively perform the essential requirements of this position
• Must be able to understand and follow verbal work orders and instructions
• Demonstrated mathematical ability; Knowledge of the metric system
• Customer service oriented with the ability to perform duties in a professional and courteous manner and produce high quality work, while meeting deadlines in accordance with MSH standards
• Demonstrated initiative and good judgement with the ability to multi-task
• Ability to work independently and as a team player in a challenging, diverse, and changing environment
• Demonstrated effective problem solving ability
• Demonstrated satisfactory work performance and attendance history