JOB SUMMARY:
Business
Title: Chef/Food Services Manager
Company:
West Coast Seniors Housing Management
Job
Location: Terraces, BC
Full/Part
Time: Full-time, Temporary
Reporting to the General Manager and/or designate, the Chef/Food Services Manager is accountable for all aspects of the Food Services Department. The Chef/Food Services Manager supervises all food services staff, develops and manages the Food Services Department budget and serves as an intricate member of the management team. The Chef/Food Services Manager is responsible for the day to day operations related to the production, preparation of meals from a designated menu, delivery & service of food, maintenance of a sanitary workplace, inventory control, staff work routines & schedules and the overall safe operation of the Food Services Department.
RESPONSIBILITIES:
Include but not limited to:- Acts as a contributing member of the management team; attends management team meetings, provides input into & participates in the strategic plan for assigned areas of responsibility.
- Responsible for recruitment, discipline and termination of Food Services Department employees.
- Participates in the administration of grievance proceedings under the Collective Agreement; liaising with union representative/steward to resolve union grievances as they arise and provides communication to staff on the Collective Agreement articles, Employee Handbook and company policies, thereby minimizing employee conflict and concerns.
- Provides ongoing probationary & annual performance evaluations for all departmental employees and participates in making decisions in regards to promotions and demotions.
- Identifies education needs for employees; participates in the developing, implementing and evaluating on a regular and ongoing basis, orientation, training and education programs for staff.
- Participates in the planning and implementation of the budget, both operating and capital, monitoring expenditures and taking action as required for the Food Services Department.
- Participates in the development of and implements policies and procedures in accordance to external & internal governing regulations and educates staff, tenants, and other departments as required.
- Collects department statistics, and provides other related information as required by external and internal regulatory & licensing bodies by performing tasks such as gathering information, performing related audits, preparing summary reports identifying strengths, weaknesses and trends and proposing solutions
- Participates in corporate and facility committees; attends meetings as required.
- Participates in the development and implements a plan for the provision of food services to be used in the event of a disaster.
- Responsible for all tasks related to the production and service of menu items using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
- Manages the activities and work flow for all tasks required for production, presentation / service and clean up of assigned staff and area(s).
- Participates in the preparation, delivery and service of food and ensures proper preparation, delivery and service of food is carried out by the Food Services staff to ensure safety of tenants, guests and the public.
- Establishes production requirements according to the needs of the facility, orders and receives supplies as per established purchasing practices, resolves discrepancies with suppliers as required.
- Establishes and ensures maintenance of food rotations in storage / inventory in order to minimize spoilage and waste and maximize food quality & guarantees food safety.
- Participates in the development, implementation and delivery of education & training programs for Food Services staff to ensure the high standards of Food Services are maintained.
- Promotes and maintains positive communication and relationships among management, Food Services staff, tenants, and the public
- Develops & maintains seasonal 4-week rotational menus based on the likes, dislikes, requests and nutritional needs of the residents; in conjunction with site leadership team plans and deliver special events such as holiday and themed meals.
- Performs all other duties as required
- Food Safe certified level 1 & 2 mandatory.
- Minimum 3-5 years’ experience in quality food preparation and the operation and care of kitchen equipment.
- Minimum 1-2 years in a related management / leadership position.
- Graduation from a recognized Culinary Arts program - Inter-provincial (Red Seal) designation preferred.
- Knowledgeable of all standards and regulations that govern the handling, delivery, storage and preparation of food.
- Current Serving it Right Certification mandatory.
- Experience in providing input into labour relations matters including responding to grievances and collective bargaining.
- Strong written and oral communication skills & computer skills including Word, Excel, Outlook and other job related software.
- Ability to proactively respond to the needs of the organization and residents supported by an acute awareness of the impact of actions on others.
- Strong leadership qualities, including managing performance management of team and building and maintaining trust with staff, residents/tenants and external business contacts.
EXPERIENCE:
- related management/leadership: 1 year (Required)
- quality food preparation: 3 years (Required)
- AEC / DEP or Skilled Trade Certificate (Required)
- Serving It Right (Required)
- Culinary Arts (Required)
- Food Safe Level 1 and 2 (Required)
