POSITION SUMMARY
Manages all aspects of Food Service within the facility to meet the quality and nutritional needs of residents and to ensure the effective and efficient preparation and delivery of exceptional food to the residents within legislative and budgetary constraints, and maintains records as directed.
DUTIES AND RESPONSIBILITIES
1. Plans, organizes, directs and supervises the activities of the Food and Beverage department to provide high quality food service. Establishes and monitors workflow, evaluates performance and production, and makes changes as necessary to improve quality of service. Co-ordinates Food and Beverage activities with those of other departments. Informs administration of activities, needs and problems. Schedules hours and assigns duties in the kitchen.
2. Selects, supervises and monitors Food and Beverage staff and evaluates performance to assure a high level of productivity and the best use of staff capabilities, as well as to ensure that the Food and Beverage objectives are being met. Attempts to resolve personnel problems with staff and refers unresolved problems to the General Manager. Encourages staff participation in in-service education programs.
3. Develops and conducts in-service programs.
4. Establishes and oversees daily scheduled cleaning duties.
5. Provides orientation and instruction to new employees.
6. Maintains direct resident contact and involvement in resident care. Meets with residents regularly to assess/discuss Food and Beverage needs and preferences.
8. In co-operation with the Residents’ Council and / or Resident’s Food and Beverage committee, determines residents’ preferences and plans regular and therapeutic cyclical menus.
9. Ensures food is prepared in accordance with health guidelines, including administering regular testing for quality assurance (temperature, taste, etc.). May also perform or arrange for swabs of food preparation area.
10. Participates in Committee Meetings such as Infection Control, Quality Assurance and Health and Safety, as required. Establishes and maintains communications within the Department and with other departments to ensure the needs of residents are being met.
11. Maintains all required records such as invoices, reports, statistics, etc. in accordance with policies, procedures and legislative requirements.
12. Liaises and consults with inspectors and professionals in relation to departmental needs.
13. Participates in budget preparation and control.
14. Orders and receives food and kitchen supplies within budgetary constraints and monitors inventory.
15. Performs function of Cook on non-supervisory days.
16. Responsible for overseeing all aspects of health & safety as it pertains to the Food and Beverage department including but not limited to:
- WHMIS training and the annual verification of same
- Knowledge and enforcement of all Health and Safety policies within the residence
- Annual review of residence Health & Safety policies as part of Performance Appraisal
17. Performs other duties as assigned by the General Manager.
KNOWLEDGE SKILL AND EXPERIENCE
Completion of Chef’s designation with red seal. Supervisory skills required to manage staff and resources. Human relations skills required to handle a variety of interactions with residents, families, and staff. Experience in large quantity, high quality food preparation.
REPORTING RELATIONSHIPS
Reports to the General Manager.
Job Types: Full-time, Permanent
Pay: From $61,000.00 per year
Benefits:
- Dental care
- Extended health care
- Life insurance
- On-site parking
- Paid time off
Language:
- English (preferred)
Work Location: In person
