Posted 6 months ago
Cook II - Certified
@ Prairie Mountain Health
Brandon, Manitoba
Overview
Prairie Mountain Health is hiring a certified Cook II on a per diem basis to prepare therapeutic, texture-modified and allergy-safe meals for health care clients. The work covers production, food safety temperature monitoring, kitchen quality control and training new staff. The posting requires Grade 12, a dietary or institutional cooking credential, one year of health care or institutional food service experience, and a Food Handler certificate.
Responsibilities:
- Prepare food to production schedules, standard recipes and therapeutic diet specifications
- Monitor and record food temperatures through storage, preparation and service
- Maintain food safety and sanitation under the Food Safety Code of Practice
- Assist with purchasing, receiving, inventory and quality control audits
- Train and mentor new employees and students
Requirements summary:
- Grade 12 (MB Standards)
- Dietary Level II, institutional cooking course or Journeyperson Cook certification
- One year health care or institutional cooking experience (minimum 2015 hours)
- Current Food Handler Training Certificate Level 1 or obtained within 6 months
- Strong organization, communication and problem-solving skills
Tools & skills
Source and dates
Source type not verified · pmh
- Employer posting date
- 2026-04-27
- First seen by our source
- 2026-10-15
- Source record updated
- 2026-10-15
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Mid level |
| Department | Allied health |
| Experience | 1+ years |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen, Hospital or clinic |
| Position | Mostly standing |
| Physical demands | physical moderate · computer low |
| Languages | English |
| Licences & certifications | Food Handler Training Certificate Level 1, Dietary Level II |
| Education | High school (required) |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Prairie Mountain Health
Saved company profile
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Full company description
Whether you are starting out, or you are a seasoned professional, Prairie Mountain Health (PMH) has a variety of career opportunities to suit your unique goals and needs. Learn, grow and succeed with us at Prairie Mountain Health, the largest region in Western Manitoba! PMH employs over 7,500 employees who work together to improve the physical, mental, social, cultural and spiritual needs of individuals, families and communities in Western Manitoba.
- LinkedIn followers
- 1,870
- People associated on LinkedIn
- 599
- Reported office locations
- Brandon, Manitoba, CA
- Brandon, CA
- Other recorded names
- PMH Careers
- Prairie Mountain Health
- Profile identifies a recruitment agency
- No
Whether you are starting out, or you are a seasoned professional, Prairie Mountain Health (PMH) has a variety of career opportunities to suit your unique goals and needs. Learn, grow and succeed with us at Prairie Mountain Health, the largest region in Western Manitoba! PMH employs over 7,500 employees who work together to improve the physical, mental, social, cultural and spiritual needs of individuals, families…
| Field | Value |
|---|---|
| Industry | Hospitals and Health Care |
| Company size | 5,001-10,000 employees |
| Headquarters | Brandon, Manitoba |
| Organization type | Nonprofit |
| Open jobs on Jobsy | 871 |
| View page |
QUALIFICATIONS
* Grade 12 (MB Standards)
* Successful completion of Dietary Level II or recognized institutional or quantity cooking course or Journeyperson Cook certification
* Current Food Handler Training Certificate Level 1 or willing to obtain within 6 months
* One (1) year (minimum 2015 hours) health care food service or institutional cooking experience required
* Other combinations of education and experience will be considered
* Demonstrated dexterity, speed and efficient work methods
* Demonstrated organizational skills, and the ability to work independently
* Demonstrated problem solving and decision making skills
* Demonstrated flexibility to facilitate changes in techniques and procedures in a changing environment
* Demonstrated communication skill
* Ability to respect and promote confidentiality
* Ability to perform the duties of the position on a regular basis
* Ability to respect and promote a culturally diverse population
* Ability to work effectively and maintain positive working relationships with co-workers, clients and within interdisciplinary team
POSITION SUMMARY:
Under the direction of the Supervisor, the Cook I is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to clients with emphasis on portion control, waste control, proper sanitation and safety. The Cook I prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies. The Cook I oversees day-to-day activities of the kitchen, including quality assurance processes.
RESPONSIBILITIES:
Overview:
- Ensures familiarity with all diets, the use of reference materials, and technical terms used in Nutrition Services.
- Prepares all food in accordance with production schedules, standard recipes, quality standards (taste, texture, presentation and appearance) and portion control guidelines.
- Adheres to the approved menu and therapeutic guidelines regarding the preparation and serving of therapeutic and/or texture-modified diets.
- Provides alternative meals for clients with reported allergies.
- Monitors and records temperature of foods through storage, preparation and service to ensure established temperature goals are achieved or exceeded.
- Maintains safe and healthy food preparation environment through compliance with “Food Safety Code of Practice” standards.
- Ensures appropriate labeling, dating and storing or discarding of left overs, including hazardous food sample maintenance.
- Assists with purchasing, receiving, checking and storage of food and supplies as required. Responsible for reporting damaged or missing goods.
- Assists with planning, organizing and evaluating menu items.
- Follows established safe work procedures for all relevant equipment and tasks.
- Ensures all relevant equipment is clean and operating efficiently.
- Assists with inventory procedures.
- Assists/participates in departmental quality control audits and procedures.
- Participates in orientation, training and mentoring of new employees and students.
- Reports Maintenance needs, accidents, injuries, security issues and unsafe work conditions to the Supervisor or Manager. Completes all necessary documentation.
- Complies with all regional and departmental policies and procedures.
- Sundry duties as assigned.
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