Over 1.9 million people in 20 different areas, ranging from Burnaby to Fraser Canyon, are served by Fraser Health, which is responsible for providing hospital and community-based health services. These communities are located on the traditional lands of the Coast Salish and Nlaka’pamux Nations. The roughly 45,000 members of our medical staff and volunteers are committed to serving our patients, families, and communities in order to fulfill our objective, which is to provide the greatest possible health care and better health overall.
All newly hired employees at Fraser Health are required to have a complete COVID 19 immunization (that is, they must have received a full series of a vaccine against infection by SARS-COV-2 that has been approved by the World Health Organization (WHO) or a combination of vaccines that have been approved by the WHO).
Please be aware that this applies to all posts, and that it is the responsibility of the Provincial Health Officer to grant approval for any individual medical exemptions.
Duties and obligations:
Participates in the planning and development of resident-specific menus and meals, which include particular dietary requirements such as those for diabetics, lactose intolerant individuals, low-fat individuals, and vegetarians. This endeavor is carried out in collaboration with the interdisciplinary mental health team.
A supervisor is responsible for overseeing the day-to-day operations of the food service department, including the assignment of tasks, the provision of feedback, and the orientation of new employees in relation to food delivery, preparation, and service.
By carrying out responsibilities such as organizing food preparation and cooking schedules, the individual is responsible for preparing meals and serving snacks in line with the resident’s proposed menu.
Performs tasks such as estimating and ordering food and supplies based on menus and the current inventory of food and supplies; placing orders with external providers; receiving foods and supplies; checking and reconciling invoices with purchase orders and goods received; investigating and contacting manufacturers and suppliers to reconcile invoice discrepancies and damaged goods; and storing foods and supplies in an appropriate manner.
Maintains accurate costing of food inventory, statistical records, and budgetary records; offers suggestions regarding budget expenditures for the given region; monitors kitchen expenditures and maintains accurate costing of food inventory.
Provides direction to the Interdisciplinary Mental Health Team on various food-related topics such as food preparation, menu planning and nutrition as related to a resident’s care plan; assists the Mental Health team, family members and/or volunteers to assist the resident to prepare their own food; ensures a consistent standard of food quality, portioning and service to residents; maintains and records related information on recipes and resident’s preferences; determines menu substitutions as required.
To orient, instruct, and help staff members in the operation of specialist equipment for rethermalization; to supervise and update manuals for staff usage in the process of rethermalizing food products; to offer direction and assistance to clients, staff, and/or volunteers regarding the use of specialized equipment.
oversees and ensures that HACCP standards are maintained throughout the whole food distribution system; updates and monitors standards and procedures as necessary.
The individual is responsible for performing various cleaning tasks, including cleaning food preparation equipment, sweeping and mopping floors, cleaning sinks and counters, cleaning kitchen and storage areas such as walls, ovens, and freezers, and removing garbage; washing, scrubbing, and rinsing pots, pans, dishes, and utensils by hand, dishwasher, and/or potwasher; and ensuring that all cleaned dishes, utensils, food preparation, and related equipment meet established sanitary standards.
Responsible for establishing and ensuring the maintenance of food rotations in storage areas, refrigerators, and freezers in order to reduce the amount of food that goes bad and waste; routinely participates in quality assurance programs for the department.
This position is responsible for monitoring the working of the equipment and reporting any malfunctions, maintenance, or repairs to the Manager of Clinical Services or a substitute.
Carry out additional responsibilities that are required.
Qualifications include: Knowledge and practical experience
A Professional Cook Training Certificate in addition to a high school diploma. Either three years of recent experience in a similar field or an equivalent combination of education, training, and experience should be considered.
Certificate in Food Safety Level II that is now valid.
Competences and Capabilities
Ability to communicate effectively both verbally and in writing Capability to interact with other people in a manner that is harmonious and productive
Capacity to carry out the responsibilities associated with the position of physical ability Capability to oversee
Having the ability to organize work and being able to operate equipment associated to it
To whom may one submit an application for this position?
Applications are accepted from the following sources:
citizens of Canada as well as residents of Canada, whether they be permanent or temporary.
As well as other candidates, whether or not they possess a legal work visa in Canada.
