Food Services Supervisor - Burnaby

JOB SUMMARY
Position: Food Services Supervisor
Company: Fraser Health
Job Location: Burnaby
Type: Part-time
Rate: $28.65/hour

Work Performed:

• Supervise designated staff by scheduling and coordinating work assignments, evaluating employee performance and determining related training and orientation requirements
• Performs staffing functions such as preparing of master personnel schedule and vacation schedule while maintaining employee absenteeism records, preparing updated work schedules, employee time sheets department communication book and accident reports
• Evaluate meals being served on the tray line to ensure established standards of quality and quantity are maintained while overseeing the preparation, portioning and/or serving of meals
• Perform cooking and/or food service worker duties as required and ensure compliance is maintained with regards to policies and procedures of the department, Fraser Health and applicable union and legislative requirements
• Ensure equipment is in working order and make recommendations for improvements on equipment and facility
• Perform purchasing functions and inventory count of food and other supplies required in the department while ordering and receiving supplies following established procedures

Qualifications:

• Graduation from a recognized two (2) year program in Food Service Supervision
• One (1) year's recent related experience, or an equivalent combination of education, training and experience
• Current Food Safe Level II certification

To Apply - Follow the link to the company website for further information.

District Manager - Victoria

   

JOB SUMMARY
Position: District Manager
Job Location: Compass Group Canada
Job Type: Full-time

Work Performed:

• Be responsible for all aspects of support services and operations including: budgeting, financial management and weekly analysis in addition to maintaining both client and Compass standards to assure a safe environment for all residences and employees.
• Assure quality control procedures are monitored, maintained, and established operating practices are strictly followed.
• Ensure seamless operations of various day to day services are consistently run in an exemplary fashion.

Qualification:

• Minimum eight years of management experience and directing a team in a related field.
• Post-secondary degree/diploma in Hospitality and/or Food Service Management, Hotel and Restaurant Management.
• You are in good standing in all required qualifications as stipulated by the client and Compass Group Canada.
• Prior experience in dining, housekeeping and laundry management.
• Excellent communication skills (oral and written).
• Intermediate level expertise with Word, Excel and Outlook.
• Abilty to maintain excellent relationships with clients and customers.
• Strong problem solving, organization and coordination skills.
• Excellent leadership, coaching and supervisory abilities.
• Positive, energetic personality.
• Solid experience in fiscal management.
• Stay current with the latest innovative trends in food services.
• Highly organized with attention to detail and strong ability to multi-task.
• Ability to travel between sites on demand including 10 to 15% overnight travel.

To Apply - Follow the link to the company website for more details. 

Operations Manager - Port Coquitlam

     

JOB SUMMARY
Position: Operations Manager
Location: Port Coquitlam
Type: Full time

Work Performed:

• Conduct operation audits of regional units and design improvements to optimize financial performance and operational productivity.

• Audit units to ensure conformance with the Company, government and accrediting agency standards, regulations and codes regarding food storage, preparation, sanitation, and record keeping.

• Ensure adherence to company sponsored retailing and purchasing programs.

• Observe typical meal service when visiting units; evaluate food for taste, temperature, appearance, and portion size; investigate complaints regarding unit operation and effect satisfaction solutions.

• Develop realistic and accurate district forecasts; monitor development of realistic and accurate unit forecasts; ensure that each unit's financial performance meets the Company and client forecasts.

• Ensure consistent and equitable administration of human resources policies, procedures, and guidelines to facilitate effective employee relations and support the preferred employer focus; audit performance appraisals and associates files; monitor Diversity action plans.

• Recruit for management positions; identify district training requirements; develop and coach management associates to meet staffing and succession planning needs, as well as to ensure optimum utilization of district associates.

• Provide direction and support to Food Service Managers, for catering and restaurant sales from multiple avenues, to maximize client and customer satisfaction.

• Ensure a great culinary focused offer in the units.

Qualification:

• Post-secondary education plus at least five years of related food service management experience in a business/corporate dining setting and retail environment.
• Food safe certified.
• Proven financial management skills including ability to control product and labour costs.
• Strong motivator, mentor and leader.
• Very detail-oriented individual and a strong team player.
• Superior client relationship skills.
• Excellent communication skills (written and verbal).
• Can accommodate a flexible work schedule
• Knowledgeable in Microsoft Office.

To Apply - Follow the link to the company website for more details.  

Director, Food Services - Vancouver

JOB SUMMARY

Position: Director, Food Services

Company: Providence Health Care

Job Location: Vancouver, BC

Type: Full time

Work Performed:

Reporting to the Executive Director, Projects, Planning and Facilities Management, the Director, Food Services is accountable for the strategic operational planning, development and evaluation of patient/resident care and retail food services for Providence Health Care (PHC), consistent with the organization’s Mission, Vision, Values and strategic directions. The Director builds excellent relationships with internal and external stakeholders in matters related to services offered. Oversees human and financial resources and systems processes to budget, organize, direct, control and evaluate services to ensure operational effectiveness. Establishes service level agreements with customer departments/programs. Develops and implements priorities, policies, and procedures to meet service requirements. Works closely with Clinical Nutrition leadership to ensure patient/resident nutritional requirements are met in food preparation and delivery systems.

Effectively negotiates and manages contracts with vendors and/or service providers. Oversees quality and safety programs. Directs large-scale projects or change initiatives. Represents PHC in committees and forums related to Food Services at a local, regional and provincial level as required.

Qualifications:

Skills

• Demonstrated leadership and managerial skills in a complex environment.
• Demonstrated ability to effectively lead, engage, negotiate and plan for the implementation and sustainment of quality and services and operations for patients, residents, staff, public, leaders, and stakeholders.
• Demonstrated understanding of contract management practices and contract law.
• Excellent communication skills including the ability to facilitate and negotiate.
• Demonstrated ability to build and maintain effective relationships.
• Demonstrated ability to establish and manage relationships with strategic partners and service providers.
• Demonstrated analytical and problem solving skills.
• Demonstrated ability to respond to the needs of stakeholders supported by an acute awareness of the impact of action.
• Demonstrated ability to problem-solve.
• Demonstrated ability to establish courses of action for self and others that are results oriented.
• Demonstrated project management experience with multi-faceted projects and stringent timelines.
• Ability to operate related equipment including standard desktop software applications and a solid understanding of information systems used in food service management.
• Use of a personal vehicle to travel between multiple sites.
• Physical ability to perform the duties of the position.

Education

A level of education and training equivalent to a recognized degree in Food Services Management, Dietetics, Nutritional Science or related field plus ten (10) years’ recent experience in food services management including experience a unionized work setting. Prior management experience in high volume healthcare based food service operations in the public and private sectors is preferred. Certification in a recognized Food Services Management program or eligible for membership in Canada Society of Nutrition Managers (CSNM).

Duties

• Develops and implements the strategic operational plan for food services across PHC consistent with the Mission, Vision, Values and strategic directions for the organization.
• Provides leadership that aligns the multiple functions of in-house patient/resident food services, retail food service and contracted services to clinical program requirements and nutritional requirements as established by Clinical Nutrition.
• Provides oversight of menu management, procurement, storage, cost controls and production. Monitors and evaluating meals and services to ensure standards are maintained to meet patient/resident nutritional as well as quality, quantity and service expectations.
• Establishes mechanisms for patients, residents, staff and stakeholders, which to provide input into service quality and performance.
• Develops service level agreements with customer departments/programs that capture required services. Modifies agreements as department requirements change. Engages senior management teams early in the planning cycle for making adjustments services to accommodate additions and/or reductions due to changing standards, services or facilities.
• Establishes and maintains strong relationships with internal and external healthcare stakeholders.
• Ensures that service has appropriate clinical and industry best practice standards as well as systems and protocols to ensure that standards are met or exceeded.
• Provides oversight and direction of the information technology systems used in Food Services and its alignment with the electronic health record.
• Provides leadership to team members through coaching, guiding and modelling key behaviours/strategies, encouraging dialogue, and providing guidance and advice to facilitate resolutions to work issues. Assists team members to define shared and individual goals, meet target dates and ensure alignment of team goals with patient/resident, staff and customer needs. Directs the development and implementation of short-term and long-term orientation and training requirements for staff.
• Engages in recruitment activities including interviewing and selecting staff, setting priorities, establishing and monitoring performance expectations, and managing workload to meet operational requirements. Evaluates individual and team performance in collaboration with appropriate internal stakeholders. In collaboration with Human Resources, investigates work and staff issues and where necessary initiates disciplinary action up to and including termination. Participates in labour relations and approves essential service levels as necessary.
• Develops and manages the annual budget for PHC Food Services. Responsibilities include monitoring budget performance, planning and adjusting operations and/or staffing to meet projections and annual targets, approving expenditures and preparing summaries for fiscal reporting.
• Provides oversight and leadership for all Food Service change initiatives related to creation of new facilities such as the New St. Paul’s site, renovations of existing buildings and new service model proposals and partnerships. Creates business cases, identifying cross-functional implications of proposals, briefing notes and submits operational recommendations based on industry best practice, expertise and related knowledge. Actively leads committee structures as appropriate to facilitate decision-making, ensure appropriate assignment of accountability and secure buy-in for all change efforts.
• Represents PHC as an active participant in health authority and provincial forums to facilitate collaboration and inform future strategic directions.
• Establishes and maintains highly effective relationships with vendors and contracted service providers. Takes a leadership role in in the life cycle of service provider agreements, including; contract negotiation, relationship management, and creating governance and reporting structures for service agreements.
• Establishes contract management oversight, monitoring, evaluation and feedback mechanisms to ensure terms of agreements are met and support continuous quality improvement.
• Develops and implements quality improvement and safety including food safety and sanitation programs and initiatives. Ensures programs are consistent with PHC mission and strategic plan and comply with standards set by the Canadian Council on Hospital Accreditation, and local and provincial government legislation and by-laws.
• Performs other related duties as required.

To Apply - Follow the link to the company website for more details

Food Services Supervisor/Technician - Victoria

    

JOB SUMMARY

Position: Food Service Supervisor/Technician Relief

Company: Island Health
Job Location: Victoria, BC

Salary Range (Hourly Rate): $28.65 an hour

Work Performed:

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.

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.

To Apply - Follow the link to the company website for more details

Support Services Manager - Victoria

JOB SUMMARY
Position: Support Services Manager
Company: McKenzie Health Care Recruitment
Salary: $60,000 - $70,000 a year
Type: Full-time, Permanent

Work Performed:

· Maintaining all aspects of hiring and performance management of departmental staff; scheduling; staff development, including identification and delivery of department-specific orientation and training.

· Supervision of contractors’ work to ensure fulfillment of contractual obligations.

· Preparation and management of departmental budgets; inventory management and control, including purchase of departmental supplies and equipment.

· Maintenance of departmental policy and procedure manuals; full participation in leadership team activities and responsibilities, including participation on teams and committees, and reporting.

· Contract tendering in consultation with consultants, and with approval of the Administrator.

· All aspects of management of quality and quantity of services and products provided / produced by departmental staff.

· Maintenance of records, statistics, and reports in accordance with home policies, and all applicable legislation and standards.

Qualifications:

· CSNM (Canadian Society of Nutrition Management) with current standing in the Canadian Society of Nutritional Management). *Will consider the right combination of management and experience from the hotel, restaurant or cruise ship industry, as long as the candidate is willing to be registered in CSNM Program + dedicated to learn the industry and residential care guidelines

· Red Seal Chef preferred

· Previous experience in a long-term care and/or assisted living facility with working knowledge of therapeutic diets and residential guidelines according to the health authority.

· Must be willing to work the hours necessary to ensure the effective operation of the facility

· Holds and maintains valid Food Safe Level 1 and WHIMS Certificates

· Clear Criminal Record Check, including vulnerable sector check

· Fully vaccinated against Covid19 as per all current public health orders

To Apply - Follow the link to the hiring company website for further information

McKenzie Health Care Recruitment
Professional Executive and Front-Line Recruitment of Health Care Professionals – Since 1998
Call/Text: 604.352.8884
Toll-free: 1800-599-8865

Food and Beverage Service Manager - New Westminster,

JOB SUMMARY

Position: Food and Beverage Service Manager
Location: Gateway Casinos and Entertainment Limited
Type: Part-time/Full time

Work Performed:

• Maintains and demonstrates expert knowledge of upcoming events, products, and promotions.
• Supervises the shift operation, including all employee and guest related functions.
• Motivates employees to provide excellence in service and ensures our guests experience exceeds their expectations.
• Actively participates in the training and instruction of employees in proper food handling procedures, quality service standards and all other department procedures.
• Manages team efficiencies as it pertains to the operations needs.
• Responsible for opening and closing procedures which includes but is not limited to cash-outs and daily sales reporting.
• Maintains compliance with policies and procedures.
• Responsible for cash management activities.
• Enforces Serving It Right and company policies on guests consumption of alcohol.

Qualification:

• Minimum 2 years’ experience in restaurant supervision or an equivalent combination of education and experience
• WHMIS training preferred.
• Excellent communication skills, both speaking and written.
• Experience with Point of Sale system.
• Excellent problem-solving skills.
• Goal driven and organized.
• High level of customer service skills, ability to communicate with guests to ensure satisfaction.
• Proven to be detail oriented, reliable, punctual, efficient, and diligent in duties and responsibilities.
• Working knowledge of spreadsheets and word processing
• Ability to work all shifts and flexible hours

To Apply - Follow the link to the company website for more details.  

Food Services Supervisor - Kelowna

     

JOB SUMMARY
Position: Food Services Supervisor
Job Location: Kelowna BC
Type: Full-time 

Work Performed:

• 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.

Qualification:

• 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.

To Apply - Follow the link to the company website for more details. 

Assistant Food and Beverage Manager - Kitimat

     

JOB SUMMARY
Position: Assistant Food and Beverage Manager
Company: Sodexo
Job Location: Kitimat, BC

Work Performed:

Administration

• Inventory all departments each month.
• Assign and follow up on projects to ensure objectives of food and beverage department are met.
• Menu development for special event packages, and the café operation.
• Work closely with the chef to ensure quality of food preparation and presentation standards.
• Plan and coordinate special event functions.
• Work with other department heads to achieve the overall objective.
• Forecast monthly expenses.
• Responsible for all food and beverage budgets and costs.
• Meet Sodexo compliance with approved vendors.
• Maintain work schedules and ensure that adequate staff is available for events.

Client and Customer Satisfaction

• Ensures effective communication to support departments.
• Provide value added services and resources to the client.
• Develop resources and professional networks to achieve goals.

Human Resource Management

• Motivate employees by inspiring them to achieve highest performance levels.
• Attend safety, all employee, and daily event meetings.
• Regularly meet with employees to discuss performance and participate in employee development plans.
• Liaise with the Director Operations-Food & Beverage and HR Advisor for any escalated performance management concerns.
  

Qualifications

• Minimum of 2 years’ experience managing/supervising in a food service environment
• Post-secondary degree or diploma in hospitality or related area
• Experience with large volume catering and event sales
• Ability to handle flexible work schedule, including evenings and weekends as required
• Ability to walk moderate distances and stand for extended periods of time 4 – 8 hours (Long period standing required during events)
• Ability to lift, carry and move items of up to 50 lbs.
• Experience working in unionized environment an asset
• Strong organizational, administrative and time management skills
• Competent computer skills, particularly with Microsoft Office and event management software
• Excellent interpersonal and communication skills, both oral and written with strong problem solving skills
• Excellent organizational and time management skills with an ability to multi-task on a regular basis
• Ability to work well as a member of a team, ability to collaborate with others in a fast-paced environment
• Creative initiative with the ability to react quickly to customer requests
• Ability to handle stress and maintain composure with clients and team members
• Food Handling Certification – HACCP or CRFA or Equivalent Certification
• First Aid & CPR an asset

To Apply - Please visit the company website 

General Manager - Vancouver

    

JOB SUMMARY
Position: General Manager
Location: Langara College 100 W 49th Ave, Vancouver, BC V5Y 2Z6
Salary: $70,000 - $76,000 a year
Type: Full time

Work Performed:

The General Manager is responsible for all aspects of the operation including: budgeting, financial management and weekly analysis, implementation and ongoing success of retail and marketing programs, catering services, and branded concepts. This position reports to the Regional Director of Operations and has a team of Managers and unionized employees. The General Manager must be prepared to work week days and sometimes evenings and weekends

Qualification:

• Post-secondary education with at least 5 years of foodservice or related management experience in an equivalent, branded retail food service environment; multi-unit management experience is a must.
• Strong experience dealing with labour relations issues.
• Proven financial management skills, including ability to control product and labour costs on a weekly basis.
• Strong catering experience, including demonstrated experience hosting large events.
• Experience working with branded concepts i.e. Tim Hortons, Pizza Pizza, etc.
• Strong management and organizational skills, capable of motivating, leading and developing associates.
• Advanced Food Service Training (AFST) plus Level 1 and 2 Health and Safety Certification training (or willing to complete within 90 days of hire).
• Excellent client relationship and communication skills.
• Knowledge of MS Word and Excel
• Knowledge of any POS System is an asset

To Apply - Follow the link to the hiring company website for more details.  

Food and Beverage Manager - Vancouver

  

JOB SUMMARY
Position: Food and Beverage Manager
Company:  Vancouver Marriott Pinnacle Downtown Hotel, 1128 West Hastings 
Type: Full-time

Work Performed:

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

Developing and Maintaining Budgets

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.

• Maintains a positive cost management index for kitchen and restaurant operations.

• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

• Manages the Food and Beverage departments (not catering sales).

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Oversees all culinary, restaurant, beverage and room service operations.

• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.

• Provides excellent customer service to all employees.

• Responds quickly and proactively to employee's concerns.

• Provides a learning atmosphere with a focus on continuous improvement.

• Provides proactive coaching and counseling to team members.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Monitors and maintains the productivity level of employees.

• Develops specific goals and plans to prioritize, organize, and accomplish work.

• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

• Provides excellent customer service.

• Responds quickly and proactively to guest's concerns.

• Understands the brand's service culture.

• Drives alignment of all employees, team leaders and managers to the brand's service culture.

• Sets service expectations for all guests internally and externally.

• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.

• Verifies all banquet functions are up to standard and exceed guest's expectations.

• Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Serves as a role model to demonstrate appropriate behaviors.

• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Conducts performance reviews in a timely manner.

• Promotes both Guarantee of Fair Treatment and Open Door policies.

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities

• Complies with all corporate accounting procedures.

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Drives effective departmental communication and information systems through logs, department meetings and property meetings.

Qualifications:

Education and Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

To Apply - Follow the link to the company website for further information.

Diet Tech/Supervisor - Vancouver

JOB SUMMARY
Position: Diet Tech/Supervisor
Company: Sodexo
Job Location: Vancouver, BC
Rate: $25 an hour
Job Type: Full-time

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/projects 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 any other dietary needs
• Sets up nourishments and marks menus as per standard diet writing guidelines
• Acts as a liaison 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
• Complies with all Sodexo safety and risk management policies and procedures striving for an accident-free workplace

Qualification:

• Diploma in Food and Nutrition Management or Degree in Dietetics (preferred)
• Eligibility for membership in CSNM (only candidates who are eligible will be considered for this position)
• Possess FoodSafe I & II
• 1-3 years experience working in Kitchen and/or Kitchen management
• English proficiency, verbal and written
• Excellent interpersonal and team building skills
• Effective communicator and able to adapt well to change
• Possess problem solving, planning, and organizational skills
• Requirement upon hire:
• Current vaccinations records (Tetanus, Diphtheria, Polio, Mumps, Rubella, Varicella, Hepatitis A & B, Tuberculosis, Measles, Yearly Influenza (Flu))
• Valid criminal record check through Ministry of Justice
• Have the ability to meet the organizational and physical requirements of the position
• Black slip resistant shoes

To Apply - Follow the link to the hiring company for further information