Cook I
❮ back to last search| Location: | Barrie |
|---|---|
| Company: | Royal Victoria Regional Health Centre |
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Patient Food Services is responsible for the preparation and distribution of approximately 355,000 meals and 80,000 nourishments to RVH patients annually, with the goal of providing exceptional food services with attention to variety, taste, nutrition, food safety and attractive presentation, to meet and exceed patient expectations. In addition to providing meals to RVH inpatients, we service Addictions located on Wellington Street, produce over 35,000 meals annually to community agencies (Meals on Wheels, Helping Hands) and support a robust in house catering operation and Meals to Go frozen meal line.
Our food is prepared onsite in a fully operational kitchen by our qualified culinary team of Red Seal Chefs. We use cook-serve and cook-chill production, as well as B-Lean flexible work cell design for meal tray assembly. Our meals are heated by convection rethermalization technology in the BPod meal delivery system. We use Computrition Foodservice software for nutrition care management. On admission, the patient’s diet order and food preferences/ allergies/ intolerances are obtained and Computrition customizes the patient menu from our 7 day cycle menu selections and alternatives. Our diet technicians are available to visit patients and make further meal modifications throughout their stay.
Through the delivery of quality food and food services, our staff of dedicated, certified Food Handlers, supported by Team PFS Diet Clerks, Diet Technicians and Food Service Supervisors, touch the lives of hundreds of patients and their families at RVH every day.
As the Cook I, you will be responsible as assigned for food production of the patient’s and Community & Retail Food Service, in an orderly and efficient manner while staying within approved resources. Ensure that work area, equipment and storage areas remain in an organized and sanitary condition in accordance with the Sanitation Code. Function within the Health & Safety guidelines providing a safe and supportive environment for all clients.
As a qualified candidate you will have the following job requirements:
Red Seal Certification
College Diploma
Food Safety Training Certificate
Three years’ experience in large volume food production, preferable in a hospital setting
You are ideal for this position if you have:
Must be able to demonstrate sound judgment, initiative, and enthusiasm
Must be able to demonstrate knowledge and responsibility of food safety
Must have effective organizational skills and demonstrate the ability to creatively solve problems
Must be able to interact with others in a mature, cooperative and courteous manner
Must be able to calm dissatisfied customers and work closely with others in a team setting
Master Line Week 1 Monday 0530-1330 Wednesday 0530-1330 Thursday 0530-1330 Friday 0530-1330 Week 2 Monday 0530-1330 Tuesday 0530-1330 Wednesday 0530-1330 Friday 0530-1330 Saturday 0530-1330 Sunday 0530-1330 schedule is subject to change.
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