Shift Supervisor / Institutional Cook - Minimum and Medium Security Units

Shift Supervisor / Institutional Cook - Minimum and Medium Security Units

Shift Supervisor / Institutional Cook - Minimum and Medium Security Units

Full time

4 days ago, from Provincial Health Services Authority

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. The Shift Supervisor / Institutional Cook is in charge of kitchen operations during the shift and supervises designated Food Service Workers within the Forensic Psychiatric Hospital, providing under 200 meals per day. Plans preparation and cooking schedules, prepares and/or directs the preparation of food items, and cooks and seasons food. Ensures appropriate food rotations, quality and quantity control,





safety and sanitation standards are followed, and the maintenance of work areas and equipment.

Duties/Accountabilities:

1. Supervises the day-to-day work of a shift by coordinating the work flow in the kitchen and maintaining shift food production and schedules; providing work direction, orientation and training to Food Service Workers; assigning and monitoring work, and calling in casual replacements when required; providing guidance and advice to facilitate resolutions to work problems; troubleshooting and documenting problems; and referring unresolved problems to Manager; evaluating work for safe food preparation and cleanliness to ensure standards of quality and quantity are maintained.
2. Plans preparation and cooking schedules by reviewing menus and recipes, developing menus as requested, ensuring supplies coincide with menus and stored supplies are taken out for the next day, determining best preparation methods for perishable supplies to maximize food use,





and recommending changes to menus.
3. Prepares and/or directs the preparation of food items including breakfast, lunch, dinner, special dietary items, catering items, and snacks by following established menus, recipes and quantity quotas, determining ingredients and quantities required, assembling ingredients and equipment required for cooking, and substituting ingredients as required.
4. Cooks and seasons food items such as soups, starches, meats, poultry, vegetables, and desserts by methods such as roasting, frying, grilling, steaming, poaching, boiling, and baking. Slices food items such as meat and poultry and controls portioning of food items to ensure recipe yield meets assigned quantity quotas.
5.





Ensures quantity and quality control by monitoring yield and portion control, taking food samples, and testing food items for palatability and temperature, adjusting as needed in accordance with departmental guidelines.
6. Maintains food supplies in work area by monitoring levels, counting inventory and recording missing foods and supplies, and rotating food to minimize spoilage and waste.
7. Receives and stores food items by checking for damage and quality and validating receipt as ordered; storing deliveries in appropriate areas; taking inventory and completing food supply order forms.
8. Ensures safety practices and procedures are adhered to by designated staff.





Maintains established safety and sanitation standards by monitoring food handling and holding procedures to ensure they are in accordance with Food Safe protocols and reporting equipment malfunctions to supervisor.
9. Ensures maintenance of work areas such as kitchen, dining room, food preparation and storage areas by ensuring work areas are kept clean and tidy, documenting equipment maintenance requirements, and performing cleaning duties as required.
10. Performs clerical duties such as answering the telephone, documenting food, fridge and dishwasher temperatures, and cleaning audits.
11. Performs other related duties as assigned.

Qualifications:

Education, Training and Experience:

- Graduation from a recognized 12 month program in cooking plus two (2) years recent, related experience, or an equivalent combination of education, training and experience.
- Food Safe Certificate.







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 supervise.
- Ability to organize work.
- Ability to operate related equipment.

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