Steven Courtney
Lead, Culinary Food Services @Fraser Health Authority
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WORK HISTORY
Lead, Culinary Food Services @Fraser Health Authority
Surrey, BC, CA
Leads and oversees all aspects of food production services across Fraser Health (FH) by planning, coordinating, monitoring, implementing, and evaluating all aspects of the production services, based on the operational needs. Works with the food distribution vendor(s) to manage production inventory levels based on needs and projected velocity. Oversees the development of standard recipes for Cafeteria, Patient and Long Term Care menus across the organization, in accordance with nutritional and therapeutic needs, taking seasonality and local sourcing into account, while meeting cost per meal day targets. Oversees all food services staff within the designated area by providing leadership and direction, coordinating work assignments, approving vacations, ensuring continual staff development by determining related training and orientation requirements, performance managing staff and maintaining all related documentation. Accountable for the operating budgets for areas of responsibility, and develops and implements adequate controls of approved budgets, including monitoring the budget, identifying variances, and taking corrective action in order to maintain a balanced budget.
EDUCATION
Langara College
Diploma in Nutrition and Food Service Management (CSNM), Applied Health Sciences/Food Service Management
Vancouver Community College (VCC)
Certificate, Culinary Arts/Chef Training
SKILLS
ABOUT STEVEN COURTNEY
I am a Red Seal certified culinary leader with more than two decades of experience across hospitality, higher education, and healthcare. Today, I serve as the Lead of Culinary Food Services for Fraser Health Authority, where I oversee system wide food production, recipe standardization, and operational strategy across acute care and long term care settings.My career began in fast paced, high volume hospitality environments, leading multi million dollar operations and large, diverse teams. Those experiences shaped my approach to leadership, which is practical, people focused, and centered on supporting staff to do their best work.In healthcare, my passion is bringing hospitality level culinary quality into clinical environments, improving patient and resident experiences through better food, smarter systems, and thoughtful menu design. I am committed to operational excellence, sustainable practices, and building teams that feel valued, supported, and proud of the food they serve.I am currently completing the Food and Nutrition Management program at Langara College to deepen my understanding of nutrition, therapeutic diets, and the unique needs of healthcare communities.Above all, I believe good food matters, not only for nourishment but also for comfort, dignity, and quality of life.
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