Housekeeping Manager for Strathcona Park Lodge

 

Housekeeping Manager

NOW HIRING FOR 2018
Our Management Team consists of our President, Executive Director and Directors, COLT and Program Managers, Instructional Staff Managers, Food & Beverage Manager, Housekeeping Manager and Maintenance Manager, a fine, committed and fun-loving group of twelve. The Management Team is invested in SPL Community and Core Values, demonstrates integrity and is inspired by what we achieve together with our staff.

Housekeeping Manager
The Housekeeping Manager has exacting standards, and can teach those standards to others while building a sense of team and purpose among staff. You are physically fit, organized, systematic, efficient and unflappable.

Duties & Responsibilities:

• Train, motivate and role model good housekeeping practices
•  Organize self and others for efficient time management
•  Plan and schedule based on bookings; planning daily work schedules
•  Team oriented and able to work independently
•  Inspecting others’ work
• Monitoring inventories. Purchasing supplies as required.

Required Skills:

•  Class 5 driver’s licence and clean driver’s abstract
•  Computer skills
•  Housekeeping experience

Reports to: Guest Services Director

Terms & Conditions
 Seasonal employment from February to November.
 Successful completion of criminal record check and legal entitlement to work in Canada.

Closing date: January 5th, 2018

Apply by resume to: work@strathconaparklodge.com

To find out what it’s like to work at Strathcona Park Lodge or you are looking for other employment options please check out our webpage: http://www.strathcona.bc.ca/strathcona-circle-our-philosophy/employment/

Food & Beverage Manager at Strathcona Park Lodge

 

Food and Beverage Manager

NOW HIRING FOR 2018

Our Management Team consists of our President, Executive Director and Directors, COLT and Program Managers, Instructional Staff Managers, Food & Beverage Manager, Housekeeping Manager and Maintenance Manager, a fine, committed and fun-loving group of twelve. The Management Team is invested in SPL Community and Core Values, demonstrates integrity and is inspired by what we achieve together with our staff.

Food & Beverage Manager (Head Chef)

The kitchen is the heart of our community where guests and staff eat the same excellent quality of food often at common tables. The Head Chef is inspired to lead the kitchen and dining crew in providing food that is wholesome, sustainable for the planet and delicious. This is done with our food philosophy in mind; using whole and mostly local and seasonal foods and with consideration of various clients groups: school children, celebration groups, foodies, international guests, staff, people who require special diets.

Duties & Responsibilities:

• Oversee all operations of the kitchen and dining, from menu to food sourcing, inventory control, budget control, food production, presentation and service
•  Preparing 3 buffet-style meals that are accessible and delicious for our various client groups
•  Consult with clients and prepare celebration meals
•  Knowledge of food sensitivities and ability to cater to a variety of diets from our nut free kitchen
•  Role modelling good food practices, mentoring and developing skills in junior staff
•  Managing kitchen staff and Front of House Supervisor and Out-trip Food Coordinator
•  Maintaining a clean and healthy work environment
•  Collaborating with other managers regarding food needs of various client groups.

Required Skills:

•  Food Safe Certification
•  Red Seal Chef preferred
•  Kitchen Management experience preferred
•  Class 5 Driver’s Licence and clean driver’s abstract

Reports to: Guest Services Director

Terms & Conditions

•  Seasonal employment from February to November.
•  Successful completion of criminal record check and legal entitlement to work in Canada.

Closing date:

January 5th, 2018 Apply by resume to: work@strathconaparklodge.com

To find out what it’s like to work at Strathcona Park Lodge or you are looking for other employment options please check out our webpage: http://www.strathcona.bc.ca/strathcona-circle-our-philosophy/employment/

Coordinator, Support Services, Fort St. John, BC

COORDINATOR, SUPPORT SERVICES (#05337181)

PERMANENT FULL TIME

FORT ST. JOHN, BC

Job Summary

The Coordinator, Support Services supervises and coordinates the day-to-day activities of Food Services and Housekeeping Services at designated sites and also oversees Laundry Services and Stores where applicable. The incumbent implements policies and procedures, manages human resources, participates in cost control measures and maintains relevant records. The position also completes special project work, as assigned. The incumbent assumes responsibility for the departments in the areas of responsibility in the absence of the Manager of Support Services.

Qualifications:

• Bachelor’s degree in the Nutrition/Dietetics field with one (1) to three (3) years’ recent experience in a similar role in a healthcare organization or industry of moderate complexity, or an equivalent combination of education, training and experience.
• Member in good standing with the College of Dietitians of BC and Dietitians of Canada.

OR

•  Successful completion of a two (2) year Canadian Society of Nutrition Management (CSNM) accredited college program in food service and nutrition management;
• Courses in management and supervision;
• Three (3) to five (5) years recent, related experience in an acute care or long-term care facility;
• Or an equivalent combination of education, training and experience.
•  Eligible for membership in the Canadian Society of Nutrition Management.

Plus:

• Certificate of proficiency in Laundry and/or Housekeeping.
• Food Safe Level 1 and 2.
•  Experience with CBORD Food and Nutrition, or other diet software, an asset.
•  Valid BC Driver’s License and access to reliable vehicle.

Click here and apply today!
For more information please contact:
hrrecruitmentservices@northernhealth.ca
1-877-905-1155

Assistant Manager, Patient Food Services, Vancouver General Hospital

Assistant Manager Patient Food Service

 Vancouver, BC

Your Contribution:
Sodexo Canada has the position you are looking for. Our Healthcare Division is seeking a dynamic individual to fill the role of  Assistant Manager  (CSNM) for our site located at Vancouver General Hospital in Vancouver, BC.   This role is a great step in your career towards a super management role.  We offer a great annual salary, direct deposit, Extended Benefits as well as three weeks paid vacation in your first two years of employment!

If you aspire to a job where your initiative and creativity will be highlighted every day, where your management skills will be recognized and if that's what motivates you, we have the position you are searching for.

Recognized as a strategic partner, Sodexo is the global leader in services that improve Quality of Life, an essential factor in individual and organizational performance. Operating in 80 countries, Sodexo serves 75 million consumers each day through its unique combination of On-site Services, Benefits and Rewards Services and Personal and Home Services. Through its more than 100 services, Sodexo provides clients an integrated offering developed over 50 years of experience.  Sodexo’s success and performance are founded on its independence, its sustainable business model and its ability to continuously develop and engage its 420,000 employees throughout the world.

Accountabilities:
As the Assistant  Manager at our Healthcare account, you will be responsible for overseeing a team of employees and successfully coordinating and directing on the floor food service activities. You will establish and maintain a solid and mutually beneficial business relationship including: high levels of client and customer satisfaction and account retention; strong employee relations; achievement of financial goals particularly around labour costs; and strategically develop efficiencies in the operation. You will report directly to the General Manager of the site.

Growth and Development:
CSNM designation  is mandatory Experience working with long term care facilities is mandatory
1-2  years working with operations, finance, inventory, financial statements experience at the managerial/supervisory level
Proven success in managing food services operations in a healthcare setting
Effective oral and written communication skills are needed
Management experience in a unionized environment
Strong ability to manage and promote a safe work environment and lead a safety culture
Effective planning, organizing, and time management skills
Excellent interpersonal skills
Ability to select and develop people
Ability to anticipate and solve problems

Value Behaviours:
Serving Clients and Customers
Integrity
Flexibility
Analysis and Decision Making
Quality Assurance and Safety
Diversity Awareness
Drive and Dependability

Our Advantages 
*A wide array of interesting jobs *Nationwide locations *Tremendous growth possibilities *Continuous learning opportunities *Incentive Plans *Rewards & Recognition *Employee Benefits *Flexible Time *Discounts *Committed to People Development *Promoting Individual and Collective Achievements *Diversity and Inclusion *Corporate Citizenship *Hunger Fighting Initiatives *Environmentally Conscious………… To find out more, come visit us at: www.sodexo.ca

Sodexo is committed to Employment Equity and Diversity. We do not discriminate against any employee or applicant for employment because of national origin, race, religion, ethnic group, age, disability, gender, sexual preference, sexual or gender identity, status as a veteran or any other federal, provincial or local protected class.

“We welcome and encourage applications from people with disabilities.  Accommodation is available on request from candidates taking part in all aspects of the selection process.”

To Apply:

Michele Matheson, CCDP, CMP

Senior Recruiter, Western Canada

Sodexo Canada

Cell:604-345-4391

Michele.matheson@sodexo.com

Support Services Manager - Comox Valley

Position Title: Support Services Manager

Job Status:      Full Time Regular
Site/Location: Comox Valley Seniors Village – Courtenay, British Columbia
Please apply by sending your resume to: Raymond Tat – rtat@prshm.com


Job Description

SUMMARY OF POSITION:
Responsible to the Facility General Manager and in liaison with Manager of Hospitality Support Services, the Support Services Manager is accountable for all operational aspects of assigned areas including: Food Services, Housekeeping, and Laundry Departments.  The primary focus of this position includes the coordination, assessment, planning, day to day operations and evaluation of designated services to ensure that each department complies with applicable regulatory licensing standards and those of Retirement Concepts.
The Support Services Manager provides leadership and direction of staff in keeping with Retirement Concepts’ philosophy, principles of quality care, and our responsibility in recognizing the rights of residents.
The Support Services Manager supervises food service, housekeeping, and laundry staff, develops and manages the budget, acts as a professional role model for staff as a member of the management team and promotes the facility within the community at large.

RESPONSIBILITIES:
Include but not limited to;

LEADERSHIP/FINANCIAL MANAGEMENT:
1.    Participates in management meetings, contributing to the overall strategic planning process.
2.    Develops operational plans and goals for each department consistent with the organization’s mission and strategic plan.
       Demonstrates leadership in the analysis of the current situation and future requirements for each service by initiating the
       development of specific goals and objectives and setting priorities.
3.    Maintains a sound organizational structure to each department. Provides consultation and supervision to staff, establishes
       clear definitions of responsibility for each employee, reviews workload assignments and adjust schedules according to workload
       to ensure levels meet operational requirements.
4.    Monitors work activities to ensure that service standards are maintained.
5.    Conducts employee performance reviews and completes appraisals.
6.    Participates in the development of the capital and operating budgets for all assigned areas. Demonstrates responsibility for
       ensuring adherence to the budget by monitoring expenditures and taking action as required.
7.    Ensure invoices are handled according to Financial Department Policy & Procedures.  
8.    Oversees adherence to and updates standard operating procedures, polices and other related systems.
9.    Completes and submits Departmental month end reports and works with the General Manager/Director of Care to use the reports
       to improve / maintain the operation of the Support Service Departments.
10.  Liaisons and work with Retirement Concepts Management team / Human Resources / Payroll and staff to resolve challenges
       including pay cheque, staffing levels, workload challenges etc.

HUMAN RESOURCES:
1.    In conjunction with the General Manager or Designate recruits, hires, disciplines and terminates Support Service
       Department staff.
2.    Provides ongoing probationary and annual performance evaluations for all assigned Support Services staff.
3.    Administers staff contracts ensuring that functions such as scheduling, overtime and casual work are completed in
       accordance with facility and contract requirements. Authorizes overtime, leave of absence and vacation requests where
       applicable.  Completes required supporting documentation as necessary.  
4.    Investigates work and staff issues and where necessary initiates disciplinary action up to and including termination. Participates
       in the management of grievances and labour relations matters in conjunction with other management team members. Attends
       union management meetings.
5.    Identifies educational needs for employees; developing, implementing and evaluating staff performance on a regular basis.

REGULATORY MANAGEMENT/GOVERNANCE:
1.    Trains staff in fire, safety, disaster and injury prevention procedures including training regarding WHMIS procedures.
2.    Ensures facility compliance with Occupational Health & Safety standards and other regulatory standards.
3.    In conjunction the General Manager, participates in the WCB claims process and return to work programs.
4.    Participates in the quality improvement program. Prepares reports, participates in and provides information required by licensing
       such as the gathering of information, and the analysis of statistics.

KITCHEN MANAGEMENT:
1.    Plans, in conjunction with the Manager Hospitality Support Services and consulting Dietician, rotational, seasonal menus in
       accordance with the likes, dislikes, nutritional and therapeutic needs of facility residents.
2.    Supervision of staff to ensure compliance with Licensing – Residential Care and/or Assisted Living Registrar, Public Health
       regulations including food safety/sanitation regulations/requirements and other related governing bodies.
3.    Plan, directs and may participate in the preparation and service of high quality food according to standardized recipes,
       production / operational requirements, standards, policies and procedures.
4.    Develop and/or adjust standardized recipes to ensure required/standard production outcomes including, nutritional & texture
       requirements, quantity, portion sizes, palatability and resident satisfaction.    
5.    Evaluates the meals being served, including performing related audits, to ensure standards of quality and quantity are maintained
       and responds to the audit findings and adjusts accordingly.
6.    Establishes and maintain production requirements ensuring adequate portions are prepared.  
7.    Perform and / or oversee the ordering and receiving of consumables and non-consumable items according to established
       purchasing procedures and polices.  
8.    Ensures food safety procedures and related records are maintained and adhered to.
9.    Ensures safety and hygiene practices are adhered to and that food preparation and service areas are maintained in a clean
       and orderly fashion.
10.    Directs preparation of food, testing for palatability and temperature and adjusts accordingly.
11.    Oversees / directs portioning of food items to ensure recipe yields meet assigned quantity quotas.
12.    Evaluates meals being served by conducting audits, to ensure established standards of quality and quantity are maintained
         and, whenever necessary responds to the audit findings and adjusts the dietary program accordingly.
13.    Estimates food requirements, places food orders, receives supplies and resolves discrepancies with suppliers.
14.    Establishes and ensures the maintenance of food rotations in storage in order to minimize spoilage and waste
15.    Analyzes relative food costs and makes purchasing recommendations.
16.    Plans and oversees preparation of special meals for facility events in consultation with the activities department.
17.    Ensures that the equipment preventative maintenance & cleaning program is current and that records reflect this activity.
18.    Performs other related duties as required.

QUALIFICATIONS:
1.    Graduation from a recognized two-year program in Food Service Supervision
2.    Membership in the Canadian Society of Nutrition Management and/or Registered Dietician mandatory. Eligibility for membership
       in CSNM is also acceptable.
3.    Experience and interest in working in geriatrics.
4.    Managerial Experience

SKILLS AND ABILITIES:
1.    Strong written and oral communication skills
2.    Excellent problem solving skills
3.    Good interpersonal skills and ability to effectively interact with the various individuals involved in providing holistic care in
       a flexible resident focused environment.
4.    Ability to process a high-volume of data accurately and multi-task efficiently in a high paced environment.
5.    Ability to work effectively with multiple critical timelines.
6.    Demonstration of strong problem solving and customer service skills. Demonstrates responsiveness, flexibility and efficiency
       in a dynamic environment.
7.    Ability to read, write, and speak English proficiently and understand verbal and written instructions.

Please apply by sending your resume to: Raymond Tat – rtat@prshm.com