- Mon-Fri, 8am to 4pm (Some rotation may be required)
Responsibilities
- Creates, develops and revises the menu as necessary, ensuring special dietary needs of residents are met
- Establishes, develops and implements standards, policies and procedures to ensure the efficient delivery of food services, including emergency planning
- Hires, orientates, trains and evaluates all Food Services personnel
- Establishes and ensures compliance with guidelines for the secure and safe handling and storage of all food
- Responsible for ordering food and kitchen supplies and maintaining inventories
- Monitors food preparation to ensure all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards
- Creatively and efficiently uses food donations so as to minimize waste and lower purchased-food costs
- Ensures that adequate supervision is provided to all kitchen staff, work therapy clients and volunteers assigned to kitchen
- Directs and supervises staff to maintain a high level of cleanliness at all times in the kitchen and storage areas
- Ensures staff safety in compliance with Occupational Health & Safety standards; issues, monitors and analyzes Incident Reports
- Establishes guidelines for the safe use of kitchen equipment, monitors preventative maintenance procedures, recommends repairs and purchases as required
- Develops or helps develop the Food Services Department annual budget and monitors financial performance compared to budget ensuring compliance where possible
- Communicates clearly and effectively, both orally and in writing, to all internal and external contacts; is an active member of the Harbour Light management team
- Prepares and maintains reports, statistical information and departmental records as required by Harbour Light, Divisional and Territorial Headquarters policy and applicable health standards and legislation
- Oversees special meals (Christmas, Easter, Gala Dinner and Thanksgiving) and ensures catering requests are met
- Performs other duties as assigned
Qualifications
- Willingness to adhere to the Mission and Values of The Salvation Army
- Cooking certification
- At least two years managing a high-volume kitchen, including previous experience supervising a union workforce
- Post-secondary education in management/leadership skills would be considered an asset
- Strong written and verbal communication skills as well as organization and administration skills
- Must be computer literate with a good working knowledge of Microsoft Windows and Office
- Willingness to work in a drug and alcohol-free environment
To apply: follow link to company website
If there is a competition number associated with this posting, please include within the subject line of your email, fax or regular mail correspondence.
The Salvation Army will accommodate candidates as required under applicable Human Rights Legislation. If you require a disability related accommodation during this process, please inform us of your requirements.
In accordance with The Salvation Army policy and legislated requirements, employment is conditional upon the verification of credentials and completion of a background check.
