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CF
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Provincial Health Services Authority

Shift Supervisor / Institutional Cook - Minimum and Medium Security Units

Port Coquitlam, BC, Canada

Full-time

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Job details

Job type: Full-time
Apply by: Nov 25, 2026
Posting language: English
Posted: Oct 26, 2026

Original job description

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, and as such, the requirement to continuously improve quality and safety is inherent in all aspects of this position. 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 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

Supervises the day-to-day work of a shift by methods such as 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; and evaluating work for safe food preparation and cleanliness to ensure standards of quality and quantity are maintained. Evaluating employee performance.
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 method for perishable supplies to maximize food use, and recommending changes to menus.
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.
Cooks and seasons food items such as soups, starches, meats, poultry, vegetables, and deserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, and baking. Slices food items such as meat and poultry and control portioning of food items to ensure recipe yield meets assigned quantity quotas.
Ensures quantity and quality control by performing duties such as monitoring yield and portion control, taking food samples, and testing food items for palatability and temperature and adjusting as needed in accordance with departmental guidelines.
Maintains food supplies in work area by monitoring levels, counting inventory and recording missing foods and supplies, and rotating food in order to minimize spoilage and waste.
Receives and stores food items by methods such as receiving deliveries of stored items and supplies and checks for damage and quality and validates receipt as ordered; storing deliveries in appropriate areas such as meat in the freezer and produce in the refrigerator; and taking inventory and completes food supply order forms.
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. Completes related records and reports as required.
Ensures maintenance of work areas such as kitchen, dining room, food preparation and storage areas by ensuing work area are kept clean and tidy, telephoning for equipment repairs and documenting equipment maintenance requirements, moving supplies of meat, sugar, flour and other cooking equipment, performing cleaning duties such as sweeping floors, cleaning and sanitizing, counter tops, sinks, machines and equipment, and spot washing walls and splash areas; and removes garbage as required.
Performs clerical duties such as answering the telephone, documenting food, fridge and dishwasher temperatures, and cleaning audits.
Performs other related duties as assigned.

Qualifications

Education, Training and Experience

Graduation from a recognized 12 month program in cooking plus two (2) year’s 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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More about this job

Responsibilities

Supervise kitchen operations and Food Service Workers during the shift, coordinating production schedules, training staff, and ensuring food safety, sanitation, and quality standards. Plan menus and food preparation, cook and portion meals, manage supplies and inventory, maintain kitchen equipment and work areas, and complete required records.

Requirements

Requires graduation from a recognized 12-month cooking program and two years of recent related experience, or an equivalent combination of education, training, and experience. A Food Safe Certificate is required, along with communication, supervisory, organizational, interpersonal, physical, and equipment-operation abilities.

Skills

Kitchen Supervision
Food Preparation
Cooking
Menu Planning
Food Safety
Food Sanitation
Inventory Management
Portion Control
Quality Control
Staff Training
Work Scheduling
Food Safe Protocols
Communication
Organization
Equipment Operation

Visa sponsorship

Not detected in the job text

Keywords

Institutional Cooking
Food Service
Kitchen Operations
Food Service Workers
Food Safe Certificate
Food Safe Protocols
Menu Planning
Recipe Preparation
Meal Production
Special Diets
Catering
Food Handling
Food Holding
Food Safety
Sanitation
Inventory Management
Food Rotation
Portion Control
Quality Control
Temperature Monitoring
Supply Ordering
Staff Supervision
Employee Training
Work Scheduling
Equipment Maintenance
Cleaning Audits

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