Reporting to the Regional Manager of Support Services, Food Operations, the Manager, Culinary Services is responsible for the culinary leadership of Patient and Retail food services within Vancouver Coastal Health. The Manager oversees the regional menus and the development of new standard recipes, works with vendors to trial new products, and manages food purchasing and inventory within operational budgets. The Manager is also responsible for implementing and monitoring strategic food initiatives and key performance indicators, and general strategic input into food production and procurement across the health authority.
The Manager is responsible for the overall planning, management and organization of all functions within the production kitchen, including administrative tasks, working closely with the Director and other stakeholders, both internal and external to the organization.
As a Red Seal Chef, this position aligns duties that parallel those of an Executive Chef within the Food Services Industry, and will be a leader for food initiatives, standard menu and recipe development and food production across the health authority.
The Manager will 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.
As a Manager, Regional Culinary Services, Food Services with Vancouver Coastal Health you will:
- 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, coordinate 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. Support 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 provide direction and leadership under the current terms and conditions of the collective agreement.
- Be accountable for the operating budgets for areas of responsibility, and develop and implement adequate controls of approved budgets, including monitoring the budget, identifying variances, and taking corrective action in order to maintain a balanced budget.
- Plan the annual department budgets. Be responsible for ongoing adherence to budget objectives for supplies, staffing and equipment.
- Investigate suitable substitutes when a product is in short supply or fails to meet the changing requirements. Regularly evaluate patient and long term menus to ensure they are meeting cost per meal day targets.
- Frequently review 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 take stakeholder feedback into account. Adjust menus and recipes for improvements as necessary. Work with distributors and suppliers, evaluate food products to assure the quality standards are consistently maintained.
- Be 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.
- Be 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. Take any actions required to minimize any potential risks.
- Ensure food service equipment is in good working order through preventive maintenance programs, oversee 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). Respond to and/or report injuries and safety hazards to Manager or designate immediately.
- Perform other related duties as assigned.
Education & Experience
- 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.
Knowledge & Abilities
- Demonstrated experience leading food operations with quality assurance programs and food service policy and procedures within a healthcare setting.
- Demonstrated leadership ability and highly developed interpersonal, communication and time management skills.
- Demonstrated commitment to client focused services and teamwork.
- Demonstrated ability to integrate administrative, professional and operational aspects of the department throughout the facility in an effective and efficient manner.
- Demonstrated ability to develop and nurture an environment where quality improvement principles are embraced and used on a continuous basis.
- Demonstrated ability to utilize related equipment such as various word processing and spreadsheet applications including all MS Office applications.
- Physical ability to perform the duties of the position.
Closing Statement:
As per the current Public Health Orders, as of October 5, 2023, all employees working for Vancouver Coastal Health must be fully vaccinated for COVID-19 or have received a single dose of the most-recent, updated COVID-19 vaccine. Proof of vaccination status will be required.
Why Join Vancouver Coastal Health (VCH):
VCH is a world class innovator in medical care, research and teaching, delivering service to more than one million BC residents. At VCH, we embrace thinking boldly, taking smart risks, and 'going first' when we believe it will lead to the best possible outcomes for patients and their families. We invite you to join us in creating healthy lives in healthy communities by showcasing our passion for care, connection to the communities we serve and our culture of teamwork that makes VCH a great place to work.
- Comprehensive health benefits package, including MSP, extended health and dental and municipal pension plan
- Grow your career with employer-paid training and leadership development opportunities
- Wellness supports, including counselling, critical incident and innovative wellness services are available to employees and their immediate families
- Award-winning recognition programs to honour staff, medical staff and volunteers
- Access to exclusive discount offers and deals for VCH staff
Equity, diversity, and inclusion are essential to our goals of creating a great place to work and delivering exceptional care. We acknowledge and accommodate unique differences and ensure special measures are in place so that all prospective and current employees are given an opportunity to succeed.
We are committed to building a representative workforce and encourage applications reflecting diversity of sex, sexual orientation, gender identity or expression, racialization or ancestry, disability, political belief, religion, marital or family status, age, and/or status as a First Nation, Metis, Inuit, or Indigenous person.
Vancouver Coastal Health is proud to be recognized as one of Canada's Top 100 Employers in 2023.
Only short-listed applicants will be contacted for this posting.
