Cook I, Patient or Retail Food Services, C&W

Job Title:	COOK I, PATIENT OR RETAIL FOOD SERVICES, C&W
Requisition #:	173762
Job Location:	Canada-British Columbia-Vancouver
Department:	Retail Food In-House
Job Type:	Regular, Full Time
Start Date of Employment:	10-Dec-2024
Posting Date:	27-Nov-2024
Work Days:	Mon, Tue, Wed, Thu, Fri,
Hours of Work:	0715hrs-1515hrs
Work Site:	4500 Oak Street, Vancouver
Salary/Rate:	$27.56/Hour

Job Summary: In accordance with the Mission, Vision and Values, and strategic directions of Provincial Health Services Authority patient safety is a priority and a responsibility shared by everyone at PHSA. As such, the requirement to continuously improve quality and safety is inherent in all aspects of this position. The Cook I prepares assigned food menu items following established guidelines, processes and under the direction of the Food Service Supervisor. The role cooks and bakes various assigned food and therapeutic diet items, using equipment and supplies in a cost-effective manner, and maintains established safety and sanitation standards in the handling and cleaning of food service stations, dishes and equipment. Duties/Accountabilities: 1. Prepares assigned patient and/or retail food service menu items by following established menus, recipes and quantity quotas, determine ingredients and quantities required and assembling ingredients and equipment required for cooking. 2. Plans preparation and/or cooking schedule to minimize time between completion of cooking and serving or to ensure food is ready for a prescheduled time. 3. Cooks and seasons assigned food and therapeutic diet items such as soups, sauces, salads, meats, fish, poultry, desserts by methods/procedures such as roasting, frying grilling, steaming, poaching, boiling, and baking; tests food items for palatability and temperature and adjusts accordingly. 4. Carves food items such as meat and poultry and controls portioning of food items to ensure recipe yield meet assigned quantity quotas. 5. Orders and receives supplies as required. Maintains established food rotations in storage in order to minimize spoilage and waste. Maintains established rotation of raw ingredients and prepared products. 6. Ensures that safe food handling practices are in place at all stages of the flow of food. Follows all food safe standards including taking temperatures of cooked food and documenting these in the temperature and hot holding logs. 7. Prepares food in large quantity and batch cooking as necessary. Measures, mixes, and prepares food using a variety of kitchen equipment and methods. 8. Stores or disposes of leftovers and cleans kitchen equipment after use according to established health and safety policies and procedures. 9. Estimates food requirements according to established practice and tracks usage. Assigns tasks to designated food service workers and provides related training and orientation. 10. Performs other related duties as assigned. Qualifications: Education, Training and Experience Graduation from a recognized 12 month program in cooking or an equivalent combination of education, training and experience. Certificate in Food Safe Level 1. Skills and Abilities • Ability to communicate effectively both verbally and in writing. • Ability to deal with others effectively. • Physical ability to carry out the duties of the position. • Ability to organize work. • Ability to operate related equipment.