While it may not be top of mind when people think of health care, food plays a crucial role in how patients recover, how staff stay energized, and how individuals find comfort during their time in our hospitals.
At Providence Health Care (PHC), the Food Services team prepares and serves nourishing meals every day, working in coordinated, often behind-the-scenes roles that help sustain patients, support staff through long shifts, and keep sites functioning.
From large-scale meal production to busy retail sites, Food Services contributes to daily operations in ways that are essential, even if they aren’t always visible.
For Jeffrey Kay, a cook at St. Paul’s Hospital, that work is both dynamic and deeply rewarding.
From culinary to health care
After a long and varied career in the culinary world, Jeffrey sought something different from the traditional kitchen environment. He joined the PHC Food Services team in December 2024.
“I wanted to explore the health care setting and provide my passion for food production,” he says.
It didn’t take long for him to realize he had found the right fit. Referred by people he knew who were already working at PHC, Jeffrey was drawn to the team’s reputation and the way colleagues described their experiences. “The teamwork and camaraderie really stood out,” he says. “I have witnessed an ‘all for one and one for all’ mindset. We are all on the same team regardless of what department we work in.”
No two days look the same
Jeffrey’s role is anything but routine. On any given day, he may be working in food production for patients, preparing high volumes of nutritionally tailored meals, or supporting retail operations that serve employees, visitors, and the broader community.
“My role is very diverse and unique,” he explains. “It can be high pressure and intense…but the common goal is providing optimal quality food. That is my highlight: a sense of accomplishment knowing we are providing great food.”
That impact shows up in everyday interactions. Whether ensuring meals meet specific dietary needs or seeing someone enjoy what has been prepared, the outcome is immediate.
“You just have to ask yourself: if it was your mom or dad, what would you do?” Jeffrey says. “We’re here for the patients.”
The team that makes it work
While the work can be fast-paced, Jeffrey says the team-oriented environment is what keeps him motivated.
“There is always support,” he says. “To me, it is a great feeling of community.”
That sense of teamwork carries across roles and responsibilities. During busy periods, colleagues work side by side and help wherever needed. Leaders remain present and committed to helping staff grow and succeed.
Across Food Services, connection also shows up in smaller moments. Teams celebrate milestones, recognize effort, and maintain traditions that bring people together, including making pancake breakfasts for colleagues on their birthday.
“I have worked in many culinary operations over the years,” Jeffrey says. “I would say the culture at St Paul’s Hospital and within Providence Healthcare is very unique…[it is] very respectful and compassionate.”
Always learning, always adapting
A unique aspect of food services in health care is that it is always evolving. As patient needs change, Food Services staff adjust to ensure everyone receives the meals they require.
“We always adapt [based on the] dietitians’ [recommendations],” Jeffrey explains. “We accommodate to the best of our ability, ensuring the requirements are met.”
Looking ahead, Jeffrey is focused on continued development as a culinary professional.
“Within the next five years, I see myself in more of a leading and coaching role,” he says, adding that he is keen to help new cooks fulfill their potential.
This passion for helping others succeed is perhaps inspired by Jeffrey’s personal experience being mentored and supported by managers at Food Services: “Personally, over the years, I have never worked with a more unified inspirational leadership group.”
Growing here—and what’s next
With the new St. Paul’s Hospital (NSPH) on the horizon, opportunities in Food Services continue to expand. At the same time, teams at the current St. Paul’s Hospital and other PHC-operated sites remain essential to daily operations, with positions available now for those interested in joining and growing alongside the organization.
“It’s an exciting time to be here,” Jeffrey says. “I truly see PHC reaching another level.”
Through hands-on experience across different areas and access to training and development resources, staff are encouraged to expand their skills and explore new directions.
“Everyone learns and grows at their own speed,” Jeffrey says. “The acknowledgement of that speaks volumes…[there is] care and compassion for all to succeed.”
Interested in joining the Food Services team at Providence Health Care?
Food Services at PHC includes a wide range of roles, from cooks and diet office staff to production teams and retail service employees. Together, they ensure patients receive meals tailored to their needs while also serving those working and visiting across different sites.
Explore current opportunities at St. Paul’s Hospital and discover how you can be part of the team as we move into the new St. Paul’s Hospital: https://www.providencehealthcare.org/en/careers/external-jobs
Story by Justine Cuenco, Digital Recruitment Marketing Specialist
