Food Service Supervisor, Vancouver General Hospital - Vancouver, BC

 

JOB SUMMARY 
Business Title:  Food Service Supervisor
Facility: Vancouver General Hospital
Job Location:  Vancouver, BC
Full/Part Time:  Part-Time

The Food Service Supervisor is responsible for co-coordinating food production, meal preparation and ensuring all staff maintains the standards for quality and service at all times. The Food Service Supervisor also ensures that safe work practices are followed and all sanitation standards are met.

 

The Diet Technician is responsible for ensuring diet orders are compliant and meet the provisions for nutritional care as determined by the RD to inpatients and outpatients using our nutrition software program. The diet technician is the liaison between clinical nutrition and food services. 

 
WORK PERFORMED 

• Provides work direction, supervision and on-going training to all assigned staff in a manner which establishes and maintains high staff morale
• Assists in scheduling, payroll and performance management as assigned
• Promotes and maintains excellent customer relations and effective on-going communication with all levels of staff
• Places orders, maintains accurate and timely inventories and provides daily reports related to cost control.
• Assist with planning and executing special assignments and any required follow-up
• Conducts weekly sanitation inspections and establishes corrective action.
• Conducts and participates in staff meetings
• Ensures that employees work in compliance with established safe work practices and procedures
• Ensures that equipment and safe and healthy work conditions are maintained in their assigned area
• Visits patients to ensure food service quality and preferences are met 
• Checks diet acceptance and suitability
• Ensures meals and snacks provided are reflective of patient's diet order, food preferences, and any other dietary needs
• Performs clerical duties and assists with planning and executing special assignments and follow-up
• Sets up nourishments and marks menus as per standard diet writing guidelines
• Acts as a liason between Clinical and Food Service areas
• Conducts computerized nutritional analysis of menus, recipes and food records
• Promotes and maintains excellent customer relations and effective on-going communication with all levels of staff and clients
• Supports the Safety Program and reports all injuries and hazardous conditions immediately
• Other tasks, duties and assignments as directed by Manager

SELECTION CRITERIA

• Diploma in Food and Nutrition Management or Degree in Dietetics
• Eligibility for membership in CSNM. ONLY CANDIDATES WHO ARE ELIGIBLE CAN BE CONSIDERED FOR THIS POSITION.
• English proficiency, verbal and written
• HACCP, WHMIS training
• Current vaccinations
• Food Safe Certification
• Security Clearance

APTITUDES

• Problem Solving, Planning, and Organizational Skills
• Excellent Interpersonal and Team Building Skills
• Effective Communicator
• Ability to Select and Develop people
• Appreciate and Manage Diversity

HOW TO APPLY 

Forward resumes to: Megan.lacoste@sodexo.com

Coordinator of Meals Services, Archway Community Services - Abbotsford, BC

 

JOB SUMMARY 
Business Title:  Coordinator of Meals Services
Job ID:  2020-42-01
Company:  Archway Community Services
Job Location:  Abbotsford, BC
Full/Part Time: Part-Time; 30hr/wk. 
Job Closing date: Monday, September 14
 

The Coordinator of Meals Services oversees the daily operations and delivers the Meals on Wheels and Lunch with the Bunch programs.  This position is responsible for recruiting and onboarding volunteers, delivering consistent and quality service to clients, working with suppliers, and planning and delivering program events and activities.  The Coordinator of Meals Services works with volunteers and practicum students to ensure continuous operation and delivery of the program. 
 
WORK PERFORMED 

• Oversees the daily operations of the Meals on Wheels and Lunch with the Bunch programs.
• Negotiates with and maintains good working relationships with suppliers and their staff including sending our Thank You Cards and Holiday Cards.
• Coordinates meal supplies and facilities needed for the programs.
• Orders meals as needed for each day and ensures Meals on Wheels route sheets are at the food supplier by 11:20a.m. ready for the volunteers.
• Orders program supplies and delivers to food supplier.
• Delegates routes to volunteers selecting which route and driver program vehicles will be used for.
• Ensures program vehicles are maintained and kept in good working order including regular maintenance and oil changes, and regular washing and vacuuming.
• Manages and maintains client files updating client information as needed.
• Collects and reports program information including monthly and year end statistics.
• Oversees volunteers, practicum students, or Canada Summer Jobs students delegating appropriate tasks.
• Maintains financial records, including following up on overdue accounts, sending invoices etc.
• Working with the Marketing Team, markets both the Meals on Wheels and Lunch with the Bunch programs using a variety of methods.
• Recruits, selects, onboards, trains, and assigns duties to program volunteers according to agency policy and best practice, in coordination with the Volunteer Coordinator.
• Maps out Meals on Wheels routes for volunteers using Google Maps and other tools ensuring routes are consistent and logical.
• Uses Better Impact as part of volunteer recruitment and to manage and maintain proper, complete volunteer files in accordance with Archway policies.
• Plans, organizes, and delivers recognition and appreciation events for clients and volunteers for example Holiday Social, birthdays, and Volunteer Appreciation.
• Receives intake information on potential Meals on Wheels clients, interviewing clients and placing them on Meals on Wheels delivery schedule.
• Delivers Meals on Wheels and picks up and/or drops off Lunch with the Bunch clients when there are no volunteer drivers available.
• Plans, organizes, and delivers special events, for example, Holiday Banquet, Seniors week, summer picnics and any other holiday celebrations.
• Arranges entertainment, speakers, activities, and prizes for Lunch with the Bunch, and/or program events.
• Plans menu for Meals on Wheels and Lunch with the Bunch.
• Other duties as assigned.

QUALIFICATIONS 

Education and Certification:

• Social Services Diploma or Equivalent Work Experience.
• Valid Class 5 BC Drivers License, satisfactory driving record.
• Emergency First Aid with CPR level C.
• Satisfactory Criminal Record Check.
• Food Safe Certificate is an asset.

Experience:

• At least 1-year experience managing 5-15 volunteers.
• At least 1-year experience providing services to seniors.
• Experience planning events.

Knowledge and Skill Set

• Excellent verbal, written, and active listening skills able to communicate respectfully and effectively with people from a variety of backgrounds and experiences.
• Strong competency with computers, able to use Microsoft Office365 particularly Word, Outlook, and Excel.
• Able to use virtual meeting platforms including Microsoft Teams and Cisco WebEx.
• Well-developed presentation skills, able to engage audience and facilitate group activities.
• Strong planning, organization, and time management skills able to manage competing priorities.
• Good relationship building and network skills able to build rapport with clients, volunteers, and suppliers.
• Able to work with people who have difficulty using technology.

WORKING CONDITIONS

• This position includes driving for work.
• May interact with difficult people or people in difficult situations.

HOW TO APPLY 

Apply on the website HERE. 

Food Service Supervisor/Technician Relief, Cowichan District Hospital - Duncan, BC

 

JOB SUMMARY 

Business Title:  Food Service Supervisor/Technician Relief

Job ID:  130381

Company:  Vancouver Island Health Authority

Job Location:  Cowichan District Hospital, Duncan, BC

Full/Part Time:  Temp. FT

Desired Start Date: October 06, 2020

Approximate End Date: August 30 2021

 

In accordance with the Vision, Purpose, and Values, and strategic direction of Island Health (Vancouver Island Health Authority), patient and staff safety is a priority and a responsibility shared by everyone; as such, the requirement to continuously improve quality and safety is inherent in all aspects of this position.

Utilizing a variety of computerized applications, the Food Service Supervisor/Technician Relief is responsible for implementing and adjusting individual meal plans for clients on therapeutic diets. The Food Service Supervisor/ Technician Relief meets time sensitive diet administration duties for multi-sites, ensuring nutrition and diet standards are met, and performing various related administrative duties. The Food Services Supervisor/Technician Relief is responsible for overseeing and participating in the delivery of food services to patients, residents, customers and clients; supervising Cooks and other designated staff for a multi-site organization: maintaining supplies, ensuring safety, quality and sanitation standards are met. Responsible for orienting other food services staff.

Reports to manager or designate.

 

WORK PERFORMED 

Clinical Duties

• Receives and processes incoming diet orders. Interprets diet order by choosing or verifying the most suitable available diet type in the Diet Writing Guidelines as established by the clinical dietitian. Follows allergies, preferences, tolerances and textural needs, relative to established daily food services menu and available resources. Communicates with other units to clarify diet orders as required.
• Evaluates meal plans to ensure established nutritional care plan objectives and established standards of nutrition, quality and quantity are met.
• Communicates and makes suggestions to update the food services computer system on a timely basis changing food reports arising from discharge, transfer, and admission transactions to the Food Service Supervisor/Technician.
• Visits patients/residents and caregivers to obtain diet related information, to resolve concerns or issues, and to provide routine diet instruction as delegated by dietitians.

Administrative Duties

• Supervises designated staff by coordinating work assignments, arranging vacations, maintaining staff records, evaluating employee performance, maintaining department standards and procedures, determining related training and orientation requirements, organizing and conducting staff meetings. Reports significant concerns regarding employee performance to the Manager or designate. Oversees and updates standards, duty lists and procedures as assigned.
• Ensures effective staffing planning by monitoring the scheduling of work assignments for staff and identifying utilization issues and participating in the recruitment and selection of staff, as required. Recognizes and resolves most issues independently. Maintains timekeeping records and allocates relief staff to meet staffing requirements in conjunction with the Staffing office.
• Ensures food handling and preparation is conducted in accordance with established practices and procedures and legislated standards, e.g. food safety plan, Hazard Analysis and Critical Control Points (HACCP) guidelines, food texturing guidelines; and ensures that food and supplies are handled, stored and maintained safely and efficiently, including maintenance of equipment operating and cleaning standards, audit documents, food rotations and leftovers to minimize risk, spoilage and waste.
• Estimates requirements for food and related supplies. Coordinates and implements the ordering and receiving of supplies, including resolving discrepancies with suppliers. Meets with supplier representatives to discuss quality and delivery issues and/or concerns, and to review new products.
• Arranges for the periodic maintenance and repair of equipment. Completes work orders for routine repairs and servicing, and makes recommendations for purchase/replacement or major repairs.
• Recipe testing using CBORD program. Tests food items, preparing new recipes following established menu. Provides input and recommendations to Manager or designate regarding trialing new recipes, and adjusting standardized recipes.
• Tests food items for palatability, temperature and quality, and adjusts accordingly. Provides recommendations and input to Manager or designate.
• Communicates and interprets regulations and standards to staff to ensure compliance with Worksafe BC, including maintaining records of current Material Safety Data sheets and compliance with Workplace Hazardous Material Information System and all related training documentation.
• Cooperates and collaborates with the Occupational Health & Safety Committee by performing regular workplace inspections, investigating injuries and completing related documentation. Participates in return to work, fire prevention and disaster plans as required by the employer.
• Participates in Quality Improvement by conducting audits and satisfaction surveys, completing appropriate reports, providing feedback, identifying and following up on action plan/risk factors, and making recommendations for improvements to the menu or managing of the department to the Manager or designate.
• Participates and contributes at various meetings as required by the employer.
• Participates in the preparation, portioning and serving of meals, and sanitation activities, as required. Performs cashier functions, including operating the cash register and verifying cash out sheets, in accordance with established procedures.
• Promotes good public and interdepartmental relations through effective and timely communication.
• Coordinates catering events and bills customers.
• Updates and adjusts guest meal, staff meal and cafeteria pricing according to market pricing and VIHA standardized pricing schedule.
• Coordinates Meal-on-Wheels, Adult Daycare, Assisted living, and outpatient clinic production, service and billing.
• Participates in the development of Food Services mission, philosophy, policies, objectives and standards.
• Performs a variety of food services administrative duties, including compiling statistics, creating spreadsheets, preparing documents and reports, maintaining records and files.
• Performs other related duties as required.

QUALIFICATIONS 

Education, Training And Experience

• Graduation from a recognized two-year program in Food Service Supervision plus one year's recent related experience.
• Graduation from a recognized 12 month program in cooking plus two years recent, related experience or an equivalent combination of education, training and experience. Certificate in Food Safe Level 2.

Skills And Abilities

• Ability to communicate effectively, both verbally and in writing.
• Physical ability to carry out the duties of the position.
• Ability to operate related equipment.
• Ability to deal with others effectively.
• Ability to supervise.
• Ability to organize work.

HOW TO APPLY 

Apply on the website HERE. 

Food Service Supervisor, BC Children's Hospital - Vancouver, BC

 

JOB SUMMARY 

Business Title:  Food Service Supervisor

Company:  Morrison Healthcare

Facility: BC Children's Hospital

Job Location:  Vancouver, BC

Full/Part Time:  Full-Time

Now, if you were to come on board as a Supervisor, we’d ask you to do the following for us:

• Welcome guests in a professional and friendly manner and ensure delivery of consistently outstanding service by all
• Help to oversee dining operations and supervise the wait staff, hostesses, food expediters, porters, and bartenders
• Lead, train, coach and mentor the team
• Answer guest inquiries and address concerns in a timely manner
• Ensure strict compliance with Compass Quality Assurance and Health and Safety Programs

QUALIFICATIONS 

• Minimum two years’ work experience providing outstanding customer service in a world-class luxury brand and/or fine dining luxury level service knowledge and training
• Previous experience and demonstrated success with supervising associates in a food service environment, preferably fine dining
• Actively demonstrate teamwork, safe work practices, open communication, accuracy in transactions, respect, sincerity, helpfulness and courtesy
• Excellent interpersonal and communication skills with strong desire and ability to delight and accommodate guests
• Strong organizational skills with ability to work in high pressure situations and handle multiple tasks simultaneously
• Post-secondary education in a related field such as Hospitality, Culinary and or Tourism, in combination with a passion for the industry
• Smart Serve certification required
• Wine and/or Wine service education would be an asset

HOW TO APPLY 

Apply on the website HERE. 

Food Service Supervisor, Queen's Park Care Center - New Westminster, BC

 

JOB SUMMARY 
Business Title:  Food Service Supervisor
Job ID:  1204698
Company:  FraserHealth
Facility:  Queen's Park Care Center

Location: New Westminster, BC
Full/Part Time:  Casual

Rate: $28.09/hour
 

Oversees the department activities for an assigned location in the distribution and service of foods to residents and clients including the supervision of designated staff.

 
WORK PERFORMED 

• Supervises designated staff by scheduling and coordinating work assignments, evaluating employee performance in conjunction with the Manager and determining related orientation and training requirements.
• Supervises and checks food service tray line to ensure that established standards of food appearance, quality and portion control are met; oversees the preparation, portioning and serving of meals including the loading and distribution of meals to designated FH sites.
• Maintains and updates tray tickets through manual changes and computer input; assists in the printing and highlighting of meal runs, tray tickets and bursting of the tray tickets.
• Calls in relief staff according to departmental guidelines and collective agreement provisions; accepts calls from staff regarding illness or absences from work; receives vacation and leave requests and forwards to the Manager for approval.
• Following established procedures, maintains inventory levels of paper, chemical supplies, dish towels, rags, china and silverware; orders and maintains inventory of food supplies and nutritional supplements.
• Participates in the departmental Quality Assurance Program through activities such as the completion of tray audits, sanitation and safety audits, temperature records and plate waste audits; discusses audit results with the Manager and assigns duties pursuant to findings, as directed.
• Ensures compliance with safety and sanitation standards by performing duties such as checking equipment to ensure that it is in working condition; checks and ensures work areas are sanitary and food is stored at the correct temperature; ensures safety practices and procedures within the Department are followed as per established guidelines and applicable regulations.
• Monitors and identifies the needs for change in job routines for positions reporting to the Food Service Supervisor; provides input through meetings and discussions regarding the development and updating of job descriptions to areas of responsibility.
• Maintains and updates computerized records such as the Master Staffing Schedule and records such as those for sick leave, statutory holiday, vacation and leaves of absences.
• Records in the Maintenance Log Book all routine maintenance requirements and following established procedures; arranges for emergent maintenance requirements and advises regarding maintenance work required and on completion.
• Assists in the attendance maintenance program through such activities as involvement in interviews with staff and completion of documentation and record keeping.
• Provides input through meetings and discussions into the update and development of policies and procedures.
• Performs other related duties as assigned.

QUALIFICATIONS 

Education, Training, and Experience

• Graduation from a recognized two year program in Food Service Supervision, plus one (1) year recent, related experience or an equivalent combination of education, training and experience.
• Current Food Safe Level II certificate.

Skills and Abilities

• Ability to communicate effectively, both verbally and in writing
• Ability to deal with others effectively
• Physical ability to perform the duties of the position
• Ability to supervise
• Ability to organize work
• Ability to operate related equipment

HOW TO APPLY 

Apply on the website HERE. 

Food Services Supervisor, Peace Arch Hospital - White Rock, BC

JOB SUMMARY 
Business Title:  Food Service Supervisor
Job ID:  1280192
Company:  FraserHealth
Job Location:  Peace Arch Hospital, White Rock, BC
Full/Part Time:  Temporary Part-Time
Job Closing Date: September

Reporting to the Manager, Food & Nutrition Services or designate, oversees the daily food service in all areas of the Food & Nutrition Department including supervising designated staff, maintaining and updating manual and computerized records such as the Master Staffing Schedule, performing related administrative duties and maintaining food standards by participating in quality assurance activities.
 
WORK PERFORMED 

1. Supervises designated staff by scheduling and coordinating tasks, checking work assignments and ensuring adherence to department standards and procedures; orients and trains new hires as required.
2. Evaluates meals being served to ensure established standards of quality and quantity are maintained; oversees the preparation, portioning and serving of meals'' performs cooking and/or food service duties, as required.
3. Provides support to Clinical Nutrition Services by writing/checking daily menus for patients on therapeutic and/or non therapeutic diets; processes diets orders and diet/meal changes and alters menus as required; updates diets, recipes and nourishment records; visits patients/residents regarding diet and food preferences/acceptance as needed.
4. Plans, receives and checks food and supplies for the department; assists in inventory control and resolves invoice discrepancies with suppliers; processes purchasing invoices and places orders as needed.
5. Oversees the storage of food and food-related items; receives and directs storage of supplies as necessary; establishes and assures maintenance of food rotations in storage areas, refrigerators and freezers to minimize spoilage and waste; ensures HACCP regulations are observed within all areas of the department.
6. Writes and checks patient and resident menus according to diet prescriptions; visits patients/residents routinely regarding diet and food preferences and food acceptance, as assigned.
7. Maintains statistical and budgetary records according to departmental guidelines; provides input into budget for assigned area.
8. Completes payroll records, maintains and updates manual and computerized records such as staffing records, staff attendance records and food temperature.
9. Continually evaluates safety and sanitation procedures for the department; updates procedures as required and participates in the departmental Quality Assurance Program.
10. Performs other related duties, as assigned.

QUALIFICATIONS 

Education, Training, and Experience

• Graduation from a recognized two year program as a Food Service Technician/Supervisor, plus one year of recent related experience or an equivalent combination of education, training and experience.
• Current Food Safe Level II 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.

HOW TO APPLY 

Apply on the website HERE. 

Manager, Food Services & EVS, Aramark - Vancouver, BC

 

JOB SUMMARY 
Business Title:  Manager, Food Services & EVS
Job ID:  304296
Company:  Aramark
Job Location:  Vancouver, BC

Aramark Canada is looking to expand their Front Line Management team and is currently looking for Operations Managers for multi-service healthcare clients. An ideal candidate is a People Manager with Healthcare experience in the areas of Food Services, Housekeeping Services, Environmental Services and Laundry Services.
 
WORK PERFORMED 

The Operations Manager is responsible for the food and facilities contract at the sites and its financial accountability, and compliance with the standards established by Aramark Healthcare, regulatory agencies and client. Leads departments of all services managed.  Establishes and maintains effective working relationship with other departments to provide a unified experience for patients, residents, visitors, and employees.  Responsibilities include but are not limited to:

• The Operations Manager plans, administers and directs all unit activities related to food and facilities service, including Aramark and client financial accountability, and compliance with the standards established by Aramark Healthcare, regulatory agencies and client to provide optimal managed services and drive patient and customer satisfaction.
• Establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, residents, visitors and employees.
• Ensures compliance to food safety, sanitation, and overall workplace safety standards.
• Interacts with Client Management and maintains effective client and customer relations at all levels of client organization, including conducting rounding. Identifies Aramark service expansion opportunities.
• Provides overall direction and manages performance for all Food Service Supervisors and front line employees, ensuring employee development, engagement and compliance with human resource related policies and standards, including conducting applicable rounding.
• Directs, staffs, and trains food service department regarding food presentation, quality, cost control, and cash handling.
• Develops operational component forecasts and is able to explain variances. Responsible for component's accounting functions.
• Ensures compliance with all contract obligations.

QUALIFICATIONS 

• Bachelor's Degree or Diploma in Food Service & Nutrition Management is required.
• Requires a minimum of 6+year’s progressive experience managing a multi-unit site operations with $1 - $2 million financial and operational responsibility for the sites / departments.
• Healthcare Food Service management, Environmental, Facility engineering role in large complex site preferred.
• Familiarity with PIDAC (Provincial Infectious Disease Advisory Committee) is an asset
• Ability to communicate (both verbal and written) effectively with clients, customers of the client and support staff.
• Ability to write business letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style.
• Ability to work with mathematical concepts such as probability and statistics.
• P&L accountability and/or contract-managed service experience is desirable.
• Requires management and leadership skills and the ability to work with confidential employee, client, and Aramark information.

HOW TO APPLY 

Apply on the website HERE.

Food Service Supervisor, Morrison Healthcare - Vancouver, BC

 

JOB SUMMARY 
Business Title:  Food Service Supervisor
Company:  Morrison Healthcare
Job Location:  Vancouver, BC
Full/Part Time:  Casual

Assists the Manager on duty with the coordination of activities of associates within the food service department while maintaining the highest standards and levels of customer service.
 
ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist the Shift Managers to supervise multiple food service units.
• Supervise the production of menu items, ensure completion of cash readings, manage associates, schedule staff working hours, hire and train employees.
• Learn from and assist the Shift Manager to resolve labour relation issues, track and produce reports on weekly inventories, sales revenue, labour and food cost.
• Communicate positively and enthusiastically to the café patrons and address their issues promptly.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.

QUALIFICATIONS 

Think you have what it takes to be our Food Service Supervisors? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• At least one year of strong operation food industry management experience.
• FoodSafe Level 1 Certification.
• Comprehensive health and safety knowledge and training.
• Knowledge of food service catering.
• Strong supervisory skills and the capability to motivate and lead staff.
• Employee relations experience in a unionized environment is an asset.
• Excellent customer service skills.
• Excellent communication skills (written and verbal).
• Knowledge of Microsoft Office.

Compass Group Canada is committed to nurturing a diverse workforce representative of the communities within which we operate. We encourage and are pleased to consider all qualified candidates, without regard to race, colour, citizenship, religion, sex, marital / family status, sexual orientation, gender identity, aboriginal status, age, disability or persons who may require an accommodation, to apply.

HOW TO APPLY 

Apply on the website HERE.

[REGISTER NOW] Panel Discussion: Impacts of COVID-19 on the food supply and food access

Date: Wednesday, September 23, 2020

Time: 12:00 - 13:00 ET

Panelists:
- Richard Matern, MSW, Food Banks Canada
- Joyce Slater, RD, PhD, University of Manitoba
- Pascal Theriault, MSc, McGill University

Moderator: Melissa Fernandez, RD, PhD, University of Alberta

To register, CLICK HERE

This panel session brings together experts in economics, food insecurity, and nutrition to discuss the impacts that COVID-19 is having on the Canadian food supply and food access. The webinar will touch on how COVID-19 is affecting food prices, food availability, agriculture and food processing, local food systems, food insecurity, and potential changes in eating and shopping practices.

Learning Objectives:

• To understand potential short- and long-term disruptions to the food supply
• To recognize changes to the charitable food sector and their evolving needs
• To understand nutritional implications for vulnerable populations

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About the Speakers

Richard Matern is the Director of Research at Food Banks Canada. His past work involved leading large scale community based research projects which helped to inform the income security review process in Ontario. He has published numerous reports with his colleagues about the state of hunger and poverty both in Toronto and nationally, and was one of the lead researchers in the development of North America’s first standard of living index: the Ontario Deprivation Index. Richard has an M.S.W. from the University of Toronto, as well as a Fellowship in Global Journalism from the Munk School of Global Affairs.

Joyce Slater is a Professor of Community Nutrition in the Department of Food and Human Nutritional Sciences, at the University of Manitoba.  She teaches food and nutrition literacy education, and public health nutrition.  Joyce conducts research on food literacy; food and nutrition security; and nutrition surveillance using mixed methods and community-based approaches.  Joyce’s research has been funded by the Heart and Stroke Foundation, the Social Sciences and Humanities Research Council, the Canadian Institutes of Health Research and the Canadian Home Economics Foundation.  Joyce is also a Registered Dietitian who worked in various public health organizations for 18 years before obtaining her PhD and joining the University of Manitoba.

Pascal Theriault, is the director of community relations for the Faculty of Agricultural and Environmental Sciences and a faculty lecturer in the Farm Management and Technology program at McGill University. A graduate of Kansas State University in agricultural economics with a specialty option in animal science and industry, he then pursued studies in applied economics and agri-food marketing. Vice-president of both the Ordre des agronomes du Quebec and the Laboratoire sur l’Agriculture Urbaine (AULAB), Pascal Thériault has, prior to joining McGill University, been the owner of two restaurants, consultant in agri-food sector and project manager for the Quebec Beef producer federation. His areas of speciality include farm business management, agri-food marketing, policy analysis and management of human resources.  Often cited by media on agri-food issues, he is also doing research on impact of farm-based quality insurance program on farmers jointly with other institutions.

To register, CLICK HERE

Restaurant Manager, Tapestry at Wesbrook Village - Vancouver, BC

 

JOB SUMMARY 

Business Title:  Restaurant Manager 

Job Type: Full-Time

Company:  Tapestry at Wesbrook Village

Job Location:  Vancouver, BC

Schedule: Monday to Friday; Weekend

Job Posted Date: August 24, 2020

Expected Start Date: September 15, 2020

 

The Restaurant Manager is responsible for overseeing the overall Food & Beverage operations of our community’s restaurant, bistro and bar, as well as in-suite dining. With the goal of creating an exceptional culinary experience to create unforgettable dining experiences, the Restaurant Manager establishes and implements high food service standards, creating a professional and welcoming atmosphere, maintaining cleanliness levels at above expected levels and overseeing special events. Reporting to the Resident Services Manager and working collaboratively with the Executive Chef and other community leaders.

 

QUALIFICATIONS

• Degree, diploma or certificate in hospitality, business administration, business operations or related discipline
• Minimum 2 years supervisory or management experience in a restaurant/hospitality setting
• Minimum 5 years serving experience
• Experience coordinating daily restaurant operations and creating plans to deliver superior food and beverage services, while maximizing customer experience
• Experience leading a team of service professionals with responsibility for scheduling, recruitment, orientation, training, communications and performance management
• Responsible for effectively managing the departmental budget and identifying opportunities for continuous improvement to maximize employee engagement and resident satisfaction
• Experience with point of sale systems; scheduling/payroll systems and working knowledge of Microsoft Suite of products
• CPR & First Aid certification; Food Safe & Serving it Right Designations
• Valid Driver’s Licence

EXPERIENCE

• supervisory/management restaurant/hospitality: 2 years (Preferred)
• point of sale/scheduling/payroll: 4 years (Preferred)
• serving: 5 years (Preferred)
• restaurant industry: 5 years (Preferred)
• Microsoft Suite: 4 years (Preferred)

LICENCE

• Food Safe Level 1 Certification (Preferred)
• CPR Certification (Required)
• Driver's Licence (Required)
• First Aid (Required)
• hospitality, bus. admin., operations or related discipline (Preferred)
• Smart Serve, SIR or equivalent (Preferred)

COMPENSATION PACKAGE: 

We offer a competitive total compensation package (salary and benefits) and the opportunity to work in an exceptional community environment. If you are passionate about making a difference in people’s lives and you’re a team player, we’d love to hear from you!

BENEFITS

• Casual dress
• Company events
• Company pension
• Dental care
• Disability insurance
• Discounted or free food
• Employee assistance program
• Extended health care
• Life insurance
• Paid time off
• RRSP match
• Vision care
• Wellness program

COVID-19:

During the COVID-19 pandemic, Tapestry has taken a number of significant measures to protect the health of our residents and employees, including active screening upon entry to the community. Only those individuals who are free of cold and flu symptoms are able to work in the community. Employees working at Tapestry are not currently able to work in a secondary role.

REFERRAL PROGRAM

As an employee, if you recommend a qualified candidate that we hire, you will be eligible for an Employee Referral Program award! 

HOW TO APPLY 

Apply on the Website HERE.