Cook I

@ Newfoundland and Labrador Health Services

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Newfoundland and Labrador

Part-time

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SIGNALS

Overview

Newfoundland and Labrador Health Services is hiring a part-time Cook I at Placentia Health Centre in the Eastern Rural Zone. The role prepares and serves breakfast, dinner and supper for patients, residents and staff, plus special catering. Schedule is 30 hours bi-weekly in 8 and 12 hour shifts, days and weekends, at CG-25 (CAD 24.26 to 26.71 per hour).

Responsibilities:

Prepare and cook breakfast, dinner and supper for patients, residents and staff
Plan quantities, raw ingredients and cooking schedules
Serve food with correct portions
Follow sanitary and security procedures
Train new cooks in food preparation and service

Requirements summary:

Completion of an approved commercial cooking program
Large-scale commercial or institutional experience an asset
Work independently and with other staff
Follow written and oral instructions
Satisfactory record of work performance

Tools & skills

commercial kitchen equipment trolleys

Source and dates

Source type not verified · nlhs

Employer posting date: 2026-10-01
First seen by our source: 2026-11-05
Source record updated: 2026-11-05

These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.

Job details

Seniority	Entry level
Hours per week	30
Schedule	day, evening, weekends
Travel	air: none · ground: none
Work setting	Hospital or clinic, Restaurant or kitchen
Position	Sitting and standing
Physical demands	physical high · lift 50 lb · computer none
Education	Trade certificate (required)
Fields of study	commercial cooking

Summary and details written by AI from the posting; the employer’s posting is the authority.

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Newfoundland and Labrador Health Services

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Field	Value
Headquarters	St. John's
Open jobs on Jobsy	1,001

Job description

Zone: Eastern Rural Zone Location: Placentia Health Centre Cook I Food Services Permanent, Part-Time NAPE HS 09438POS

Hours	30 bi-weekly (8 & 12 hour shifts; days, weekends)
Salary	CG-25 (CAD24.26 - CAD26.71 per hour)
Competition Number	VAC0029752
Posted Date	2026-10-02
Closing Date	Open until filled.
Demands, duties, qualifications	Job Summary The Cook I is accountable for the preparation and service of breakfast, dinner and supper meals for patients, residents and staff and the preparation of food items for special catering. Duties would include cooking and baking a variety of foods in preparation of meals for patients, residents and staff, such as breads, cookies, pies, meats, vegetables, soups, salads, sandwiches and gravies; determining quantity of food to be prepared, estimating raw ingredients needed and planning cooking and baking schedules for timeliness; participating in the service of food to patients and residents ensuring the correct portions of food are served; planning and organizing work to maximize efficiency of labour; preparing quality meals in accordance with meal schedules; participating in sanitary and security procedures; training new cooks in the proper procedures of food preparation and service; and other related duties as required. Job Demands By applying for this job, you acknowledge an understanding that regular requirements and demands of this job include (but are not limited to): Lifting and moving kitchen equipment; sacks of vegetables, frozen meats, etc., weighing between 10 - 25 lbs. occurs regularly. Occasionally, freight boxes weigh up to 50 lbs. Standing is required throughout a typical shift to prepare, cook and serve food. Walking is required to push/pull trolleys and to retrieve food from storage. Work is often performed in awkward or cramped spaces and requires bending and kneeling. Higher than normal levels of attentiveness and alertness of health and safety practices is required to be aware of patient food allergies and dietary requirements, cross contamination of food and the proper use of kitchen equipment. Job Qualifications Successful completion of an approved/recognized commercial cooking program is required. Experience in cooking on a large scale commercial or an institutional operation would be an asset. Ability to work independently and with other staff while following written and oral instructions and guidelines is required. A satisfactory record of work performance is required.

Employees, to review your attendance record please refer to your employee portal on the Intranet for details. The attendance record is only available to employees who are currently in positions that accumulate sick time.