JOB SUMMARY
Position: Lead, Culinary Food Services
Company: Fraser Health
Job Location: Central City Tower, Surrey, BC
Job type: Full-time
Work Performed:
- Leads and oversees food production services, across Fraser Health (FH) by planning, coordinating, monitoring, implementing, and evaluating all aspects of the production services, based on operational needs.
- Works with the food distribution vendor(s) to manage production inventory levels based on needs and projected velocity, coordinates the workflow and production duties of production cooks while ensuring that food preparation standards are adhered to and are in line with budgeted labour costs.
- Directly oversees the development of standard recipes for Patient and Long Term Care menus across the organization, in accordance with nutritional and therapeutic needs, taking seasonality and local sourcing into account, while meeting cost per meal day targets. Supports the development of retail recipes and menus for the organization.
- Serves as a resource to operational managers to help coach and mentor cooks and other food service staff.
- Works closely with product distributors and food vendors managing pertinent food recalls and or food warnings related to all food products within the organization.
- Leads projects and initiatives across the Food Services portfolio as identified through avenues such as Ministry or Provincial mandates, cost savings strategies, quality control measures including but not limited to technology improvements and innovations and/or contractual compliance requirements.
- Recruits, hires, trains and supervises staff; conducts performance reviews; disciplines and terminates staff as appropriate; provides leadership, mentorship, coaching and staff development.
- In consultation with the Director, plans the annual department budgets. Is accountable for the operating budget for the assigned area; responsible for ongoing adherence to budget objectives for supplies, staffing and equipment. Investigates suitable substitutes when a product is in short supply or fails to meet the changing requirements. Evaluates patient and long term menus to ensure they are meeting cost per meal day targets. Reviews retail menus to ensure the food costs and sale prices are consistently meeting targets, and that revenue is in line with budgeted forecasts.
- Participates in annual capital equipment process including submitting capital requests, maintaining and prioritizing lists and attending relevant meetings.
- Reviews production items regularly to ensure menu items continue to meet high standards while taking feedback from key partners into account. Adjusts menus and recipes for improvements as necessary, ensures nutritional data is up to date, evaluates food products to assure quality standards are consistently maintained; communicates current information with key partners
- Ensures food service equipment is in good working order through preventive maintenance programs, oversees ongoing maintenance and repairs as needed by working with onsite maintenance contractors and/or external vendors.
- Ensures safe and quality service is delivered; conducts internal product complaint investigations all the while ensuring cost efficiency, consistency, and standardization is achieved.
- Provides leadership and input for operational practice by seeking out and identifying best practice in service delivery and ensuring that procedures and policies developed by the organization reflect standardization and best practice and, once complete, are communicated and implemented throughout FH
- Participates as a member on product selection committees, infection control committees, and other quality assurance committees as required.
- Performs duties in accordance with all sanitation and safety requirements (e.g., HACCP and WHMIS) in compliance with federal, provincial and local food safe regulations. Responds to and/or reports injuries and safety hazards to Director or designate immediately, taking action required to minimize any potential risks.
- Performs other related duties as assigned.
Qualifications:
- Completion of an approved post-secondary culinary program or another relevant educational program
- Five (5) years’ recent related experience in food/production management in health facilities, or an equivalent combination of education, training, and experience.
- Red Seal Chef Certification and/or Completion of relevant health care administration courses and graduation from a recognized culinary training course or equivalent combination of education, training and experience.
- Current Food Safe Certificate 1 & 2.
To Apply - Follow the link to the company website for further information.
