Cook I - Eagle Ridge Hospital

Fraser Health • Tri-Cities / Coquitlam / Port Coquitlam / Port Moody, British Columbia

12h • Onsite

About The Position

Prepares assigned food items by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling and baking under the direction of a Food Service Supervisor. Fraser Health is the heart of health care for over two million people in Metro Vancouver and the Fraser Valley in British Columbia, Canada, on the traditional, ancestral and unceded lands of the Coast Salish and Nlaka’pamux Nations and is home to 32 First Nations within the Fraser Salish region. People - those we care for and those who care for them - are at the heart of everything we do. Our hospital and community-based services are delivered by a team of 50,000+ staff, medical staff and volunteers. We are committed to planetary health and value diversity in the work force. We strive to maintain an environment of respect, caring and trust. Fraser Health’s hiring practices aspire to ensure all individuals are treated in an inclusive, equitable and culturally safe manner. Together, we are the heart of health care.

Requirements

• Graduation from a recognized 12 month program in cooking or an equivalent combination of education, training and experience.
• Current Food Safe I certificate.
• 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.

Responsibilities

• Reviews production sheets and prepares assigned food items by following established menus, recipes and quantity quotas; determines ingredients and quantities of ingredients required and assembles ingredients and equipment required for cooking.
• Participates in the preparation and cooking schedule to meet established departmental standards and to provide quality food within established production timeframes.
• Cooks and seasons assigned food items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling and baking; carves food items such as meat and poultry.
• Tests food items for palatability and temperature and adjusts accordingly; controls portioning of food items to ensure recipe yield meets assigned quantity quotas.
• Maintains established food rotations in storage in order to minimize spoilage and waste; assigns tasks to designated Food Service Workers as required.
• Cleans equipment and work area using appropriate cleaning agents to ensure hospital and applicable sanitation standards are met.
• Participates in creating and maintaining a safe and healthy work environment by understanding and following Health and Safety rules, regulations and practices such as fire, disaster, WHMIS, SMART MOVES and Infection Control.
• Participates in continuous quality improvement activities to enrich and advance various processes through the effective use of available resources.
• Performs other related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: Associate degree