JOB SUMMARY
Position: Manager, Regional Culinary Services, Food Services
Company: Vancouver Coastal Health
Job Location: Vancouver, BC
Full/Part Time: Regular, Full-time
Salary: $41.36 - $59.46 per hour
Job Reference: 2023-100458
WORK PERFORMED
- Manage and oversee the designated area by planning, coordinating, monitoring, implementing, and evaluating all aspects of the culinary program and production services based on the operational needs throughout the organization.
- Work 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 and food service staff while ensuring that food preparation standards are adhered to and are in line with budgeted labour costs.
- Directly oversee 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 and cafeteria menus for the organization.
- Serve as a resource to other managers to help coach and mentor cooks and other food service staff.
- Work closely with product distributors and food vendors managing pertinent food recalls and or food warnings related to all food products within the organization.
- Participate and/or lead the management of vending contracts across the organization’s food services as required.
- Lead 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.
- Act as a key champion for Food As Medicine as a strategic priority. Embed planetary health principles of environmental sustainability and emission reduction in culinary menus, food production, and food service operations.
- Oversee all food services staff within the designated area by providing leadership and direction, coordinating work assignments, approving vacations, ensuring continual staff development by determining related training and orientation requirements, performance managing staff and maintaining all related documentation.
- Maintain a good working knowledge of relevant collective agreements and provides direction and leadership under the current terms and conditions of the collective agreement.
- Be accountable for the operating budgets for areas of responsibility, and develops and implements adequate controls of approved budgets, including monitoring the budget, identifying variances, and taking corrective action in order to maintain a balanced budget.
- In consultation with the Director, Food Transformation and Strategic Projects, plan the annual department budgets. Is 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. Regularly evaluates patient and long term menus to ensure they are meeting cost per meal day targets. Frequently reviews retail menus to ensure the food costs and sale prices are consistently meeting targets, and that revenue is in line with budgeted forecasts.
- Participate in annual capital equipment process including submitting capital requests, maintaining and prioritizing lists and attending relevant meetings.
- Review production items regularly to ensure menu items continue to meet high standards, and takes stakeholder feedback into account. Adjusts menus and recipes for improvements as necessary. Working with distributors and suppliers, evaluates food products to assure the quality standards are consistently maintained.
- Responsible for ensuring nutritional data is up to date and current, which includes maintaining relevant documents on internal and external forums and communicating, updated information with stakeholders as necessary.
- Conduct internal product complaint investigations adhering to established protocols.
- Responsible for the oversight of the cleanliness, and sanitation of the kitchen area, storage facilities and working spaces in compliance with all federal, provincial and local food safe regulations. Takes any actions required to minimize any potential risks.
- Ensure 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.
- Ensure safe and quality service is delivered, all the while ensuring cost efficiency, consistency, and standardization is achieved.
- Provide 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 the Health Service Area.
- Participate as a member on product selection committees, infection control committees, and other quality assurance committees as required.
- Perform duties in accordance with all sanitation and safety requirements (e.g., HACCP and WHMIS). Responds to and/or reports injuries and safety hazards to Manager or designate immediately.
- Perform other related duties as assigned.
- Completion of an approved post-secondary culinary program or other 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 is an asset.
