Food Services Supervisor/Technician - Vancouver Island Health Authority, Duncan, BC

JOB SUMMARY
Business Title: Food Services Supervisor/Technician
Job ID: 12196
Company: Vancouver Island Health Authority
Job Location: Cowichan District Hospital - Duncan, BC
Shift Start/End Time: 6:30-14:30/8:30-16:30/ 10:30-18:30/ 12:00-20:00/ 7:30-15:30 / 09:30-17:30
Hourly Rate: $27.54 
Desired Start Date: March 01, 2020

In accordance with the Vision, Purpose, and Values, and strategic direction of Island Health (Vancouver Island Health Authority), patient and staff safety is a priority and a responsibility shared by everyone; as such, the requirement to continuously improve quality and safety is inherent in all aspects of this position.

Utilizing a variety of computerized applications, the Food Service Supervisor/Technician is responsible for implementing and adjusting individual meal plans for clients on therapeutic diets. The Food Service Supervisor/ Technician 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 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.

Reports to manager or designate.

TYPICAL DUTIES AND RESPONSIBILITIES

Clinical Duties

1. Receives and processes incoming diet orders. Interprets diet order by choosing or verifying the most suitable available diet type in the Diet Writing Guidelines as established by the clinical dietitian. Follows allergies, preferences, tolerances and textural needs, relative to established daily food services menu and available resources. Communicates with other units to clarify diet orders as required.
2. Evaluates meal plans to ensure established nutritional care plan objectives and established standards of nutrition, quality and quantity are met.
3. Communicates and updates the food services computer system on a timely basis changing food reports arising from discharge, transfer, and admission transactions.
4. Visits patients/residents and caregivers to obtain diet related information, to resolve concerns or issues, and to provide routine diet instruction as delegated by dietitians.

Administrative Duties

1. Supervises designated staff by coordinating work assignments, arranging vacations, maintaining staff records, evaluating employee performance, maintaining department standards and procedures, determining related training and orientation requirements, organizing and conducting staff meetings. Reports significant concerns regarding employee performance to the Manager or designate. Oversees and updates standards, duty lists and procedures as assigned.
2. Ensures effective staffing planning by monitoring the scheduling of work assignments for staff and identifying utilization issues and participating in the recruitment and selection of staff, as required. Recognizes and resolves most issues independently. Maintains timekeeping records and allocates relief staff to meet staffing requirements in conjunction with the Staffing office.
3. Ensures food handling and preparation is conducted in accordance with established practices and procedures and legislated standards, e.g. food safety plan, Hazard Analysis and Critical Control Points (HACCP) guidelines, food texturing guidelines; and ensures that food and supplies are handled, stored and maintained safely and efficiently, including maintenance of equipment operating and cleaning standards, audit documents, food rotations and leftovers to minimize risk, spoilage and waste.
4. Estimates requirements for food and related supplies. Coordinates and implements the ordering and receiving of supplies, including resolving discrepancies with suppliers. Meets with supplier representatives to discuss quality and delivery issues and/or concerns, and to review new products.
5. Arranges for the periodic maintenance and repair of equipment. Completes work orders for routine repairs and servicing, and makes recommendations for purchase/replacement or major repairs.
6. Communicates and interprets regulations and standards to staff to ensure compliance with Worksafe BC, including maintaining records of current Material Safety Data sheets and compliance with Workplace Hazardous Material Information System and all related training documentation.
7. Cooperates and collaborates with the Occupational Health & Safety Committee by performing regular workplace inspections, investigating injuries and completing related documentation. Participates in return to work, fire prevention and disaster plans as required by the employer.
8. Participates in Quality Improvement by conducting audits and satisfaction surveys, completing appropriate reports, providing feedback, identifying and following up on action plan/risk factors, and making recommendations for improvements to the menu or managing of the department to the Manager or designate.
9. Participates and contributes at various meetings as required by the employer.
10. Participates in the preparation, portioning and serving of meals, and sanitation activities, as required. Performs cashier functions, including operating the cash register and verifying cash out sheets, in accordance with established procedures.
11. Promotes good public and interdepartmental relations through effective and timely communication.
12. Coordinates catering events and bills customers.
13. Updates and adjusts guest meal, staff meal and cafeteria pricing according to market pricing and VIHA standardized pricing schedule.
14. Coordinates Meal-on-Wheels, Adult Daycare, Assisted living, and outpatient clinic production, service and billing.
15. Participates in the development of Food Services mission, philosophy, policies, objectives and standards.
16. Performs a variety of food services administrative duties, including compiling statistics, creating spreadsheets, preparing documents and reports, maintaining records and files.
17. Performs other related duties as required.

QUALIFICATIONS

Education, Training And Experience

• Graduation from a recognized two-year program in Food Service Supervision plus one (1) year's recent related 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.
• Excellent time management skills in a fast-paced work environment

HOW TO APPLY
Apply via the website HERE.

Food Service Supervisor I - Ridge Meadows Hospital, Maple Ridge, BC

JOB SUMMARY
Business Title: Food Service Supervisor I
Posting Number: 1237192
Company: Fraser Health
Job Location: Ridge Meadows Hospital, Maple Ridge, BC
Full/Part Time: part-time

Reporting to and under the general direction of the Manager, Food & Nutrition Services or designate, the Food Service Supervisor performs supervisory duties within the Food Nutrition Services related to processing diet orders and requests, determining therapeutic diet requirements, meal services and other related administrative duties.

DUTIES & RESPONSIBILITIES

• Supervises designated staff by scheduling and coordinating work assignments, evaluating employee performance and determining related training and orientation requirements; ensures proper work procedures are followed.
• Provides support to Clinical Nutrition Services by writing/checking daily menus for patients on therapeutic and/or non-therapeutic diets; processes diet orders and diet/meal changes and alters menus as required; updates and maintains diets, recipes and nourishment records.
• Evaluates meals being served to ensure established standards of quality and quantity are maintained, oversee the preparation, portioning and serving of meals; performs cooking and/or food services duties, as required.
• Oversees the storage of food and food-related items; receives and directs storage of supplies as necessary; establishes and ensures maintenance of food rotations to minimize food spoilage and assists in inventory control of current food supplies.
• Maintains and monitors statistical and budgetary records; provides recommendations regarding budget for the assigned area.
• Identifies malfunctioning equipment per staff reports and submits maintenance requisitions as necessary.
• Checks tray assembly for accuracy and completeness; prepares early and/or late trays as required.
• Answers telephone and follows up on requests from the ward personnel; visits inpatients with dietary problems on wards as assigned.
• Continually evaluates safety and sanitation procedures for the department; updates procedures as required and participates in the departmental Quality Assurance Program.
• Charts food preferences and attached information to patient's chart; records details in Dietitian's Record Book.
• Performs other duties as assigned

QUALIFICATIONS
Education, Training, and Experience

• Graduation from a recognized two (2) year program in Food Service Supervision/Technology, plus one year's recently related experience or an equivalent combination of education, training and experience.
• Current Food Safe Level II certifcation.

Skills and Abilities

• Ability to communicate effectively both verbally and in writing
• Ability to deal with others effectively
• Physical ability to carry out the duties of the position
• Ability to supervise
• Ability to organize work
• Ability to operate related equipment

HOW TO APPLY

Apply via the website HERE.

Manager, Catering Operations - Air Canada, Vancouver, BC

JOB SUMMARY
Business Title: Manager, Catering Operations - 25099
Job ID: 25099
Company: Air Canada
Job Location: Vancouver, BC
Posting Start Date: Feb 12, 2020
Posting Closing date: Feb 22, 2020

JOB DESCRIPTION
Are you passionate about reaching new heights, teamwork and making a meaningful contribution? Do you picture yourself as a valued member of an industry-leading organization? If you answered yes to these questions, Air Canada is seeking enthusiastic individuals to join the diverse and vibrant team working together to lead the growth and expansion of Canada’s flag carrier.

Reporting to the Senior Catering Product Manager, the Manager, Catering Operations is responsible to plan and implement control systems/processes to optimize efficiency of the catering and commissary operations. Additionally, the role will have responsibility for budgeting, cost control, inventory management, quality control, on time performance and safety.  

Quality

• Responsible for product quality and responses to internal and external customers’ reactions.
• Participate in the design, maintenance and ongoing administration of quality audit programs to ensure optimum product quality, provisioning integrity and value for money (i.e. Medina Audits).
• Responsible and accountable for catering and commissary product quality and for provisioning integrity on all flights operating in the designated territory, including products or services from third party suppliers.
• Participate in the development, implementation and monitoring of Commissary & Catering standards/specifications.
• Provide feedback on product and service standards to ensure cost effectiveness and appropriateness of service levels.
• Benchmark industry standards in product and equipment specifications and provide information/ recommendations to the Planning team.
• Recommend and/or initiate corrective actions for product or service deficiencies identified by internal and external customers. 

Financial Management

• Responsible for the design and implementation of systems/processes for optimum field financial planning and control.
• Participate in budget planning for all stations in territory and for the achievement of budget and unit cost targets.
• Establish and maintain meal ordering, provisioning, control and invoicing systems.
• Responsible and accountable to ensure that Commissary and Catering services are provided in accordance with specifications, contracted price and approved budget.
• Responsible and accountable for audits and certification of invoices (as delegated) for goods and services and to ensure that "value for money" is received.
• Review caterer’s performance to include but not limited to Major Service Failure log, Delays, etc. and apply financial penalties as per caterers’ contract Service Level Agreement

Operations

• Participate in vendor selection and the ongoing assessment of current providers.
• Responsible and accountable to provide all operational and administrative training to selected caterer for new station startups and maintain close contact throughout providing support as required.
• Maintain close association with frontline product and caterer performance by ensuring adequate time at flight arrivals and departures.
• Responsible to investigate and assess the root cause of any delays allocated to Catering Challenge delays as needed and provide pro-active solutions to prevent recurrences. Responsible for the planning and coordination of special flights and events.
• Develop and implement contingency plans for emergencies, labour disruptions etc.
• Responsible to determine metal, rotable and consumable inventories for all stations within assigned areas. Ensure that these are maintained within established parameters.
• Ensure caterers segregate AC’s material and equipment to be stored safely and that good housekeeping practices are evident and maintained.
• Monitor and ensure that damaged equipment is quarantined and returned to the appointed service point for repair.
• Establish and maintain close interface with contracted Launders to ensure service integrity. Reconcile accuracy of invoices and billing. Initiate and take corrective action as required.
• Work closely with Caterers and 3rd party suppliers to ensure AC NewCat protocols are followed and budget is under control.

The Internal Customer

• Work closely with the AC Catering team, health and safety, In-Flight Services, AC Airports and airport authorities building effective relationships in support of Corporate, Commercial and Operational objectives 
• Develop strong working relationships with contract Caterers to ensure the clear understanding and necessary communication of all AC Commissary & Catering Product standards.
• Encourage, advise and provide direction to direct reports. Support exposure to other operational areas if assessed as being of benefit to the employee or company.
• Assumes any responsibilities delegated by the Director, Catering Product.
• In incumbent’s absence, all responsibilities for duties are delegated to another qualified individual.
• Keeps abreast of corporate initiatives and communications

Safety/Regulatory compliance

• Responsible for ensuring the implementation of SMS (Safety Management System) processes across Catering Operations.
• Maintain safety as first topic day to day (production and administration).
• Responsible to ensure Caterer's compliance to all AC SOPs, safety and quality standards.
• Ensure/audit Caterers compliance to AC audit and quality assurance standards.
• Complete SMS indoctrination training.
• Follow IRAM (Intuitive Risk Assessment Model) for change or introduction of equipment, processes and procedures, and when conducting all investigations. Follow document retention guidelines 

QUALIFICATIONS

• University degree in Business Administration, Management and/or Commerce.  
• 5-10 years knowledge in commercial airline business, specifically in manufacturing/catering industry: HACCP food safety regulations, Safety, Catering Operations, Catering Design, Flight Kitchen, Commissary Operations. 
• Requires strong leadership and experience managing people
• Excellent interpersonal and communication skills to deal with all levels of the organization and internal and external customers
• A definite multi-tasker that can manage various operational issues and priorities simultaneously
• Capable of working under pressure and meeting deadlines independently or within a team.
• Self-motivated, proactive and driven to deliver results.

LINGUISTIC REQUIREMENTS
Based on equal qualifications, preference will be given to bilingual candidates.

DIVERSITY AND INCLUSION 
Air Canada is strongly committed to Diversity and Inclusion and aims to create a healthy, accessible and rewarding work environment which highlights employees’ unique contributions to our company’s success.

As an equal opportunity employer, we welcome applications from all to help us build a diverse workforce which reflects the diversity of our customers, and communities, in which we live and serve.

Air Canada thanks all candidates for their interest; however only those selected to continue in the process will be contacted.

HOW TO APPLY

Apply via the website HERE.

CNS Webinar - Family Food Literacy - Implications for Diet and Household Food Waste

Family Food Literacy: Implications for Diet and Household Food Waste

Date: Tuesday, February 25, 2020
Time: 9:00 - 10:00 AM PST
Speaker: Jess Haines, PhD, RD

To register, CLICK HERE

This webinar will present the results from the Family Food Skills Study, which examined how aspects of parental food literacy are associated with level of household food waste and dietary intake of parents and children. Implications of these findings for family-level interventions will be discussed.
 
Learning Objectives:
Following this webinar, participants should be able to:

1. Identify current estimates of food literacy and household food waste among Canadians
2. Describe how parental food literacy is associated with level of household food waste and dietary intake among both parents and children
3. Discuss next steps regarding family-level interventions designed to improve dietary intake and reduce household food waste

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About the Speaker:

Jess Haines, PhD, MHSc, RD is an Associate Professor of Applied Nutrition at the University of Guelph. Dr. Haines’s research aims to bridge epidemiologic research on the determinants of health behaviours with the design, implementation, and evaluation of family-based interventions to support children’s healthy eating and growth.

Director, Food Services - University of Victoria, Victoria, BC

JOB SUMMARY
Business Title: Director, Food Services
Job Type: Full Time, Permanent
Start Date: As soon as possible 
Language: English
Minimum Education: Master's Degree
NOC Group: Food Service Supervisors (6212)
NOC Job Title: Supervisor, Food Services
Job Location: 3800 Finnerty Road, Victoria, BC, V8P 5C2

The University of Victoria acknowledges with respect the Lekwungen peoples on whose traditional territory the University stands, and the Songhees, Esquimalt and W̱SÁNEĆ peoples whose historical relationships with the land continue to this day.

ORGANIZATIONAL PROFILE
The Division of Student Affairs (STUA) at UVIC helps to transforms students’ lives by supporting and inspiring the highest standards of student learning and success, community engagement and staff development. The comprehensive and integrated range of services provided make STUA one of the most dynamic and diverse divisions on campus. Together, STUA supports UVIC’s vision “to be a university of choice for outstanding students, faculty, and staff from BC, Canada, and around the world”.

As a unit within the Student Services portfolio and the Division of Student Affairs, University Food Services (UFS) is responsible for the overall development, delivery and strategic management of the University’s self-operated, campus food program that includes retail dining, residential dining, and Degrees Catering services. UFS is a highly visible campus service that directly impacts all students, staff, faculty and visitors daily. UFS is frequently linked to several major national student satisfaction indicators and is purposefully profiled in recruiting efforts and publications related to campus life.

ABOUT THE ROLE
Reporting to the Director, Campus Services, the Director, University Food Services is responsible for the overall development, delivery and strategic management of the University’s self-operated, campus food program that includes retail dining, residential dining and Degrees Catering. The Director is accountable for the leadership, vision and overall management of University Food Services and contributes to the longer-term planning required to achieve institutional, Student Affairs and Student Services objectives. The Director utilizes market-leading practices in higher education food services to develop and implement a comprehensive program that is progressive, competitive, measurable and specific to UVIC.

The successful candidate will have a graduate (Master’s level) degree with credentials in a related field (e.g., MBA, MSc in business, hospitality management and/or food sciences) and over seven (7) years of progressive leadership experience in the food services industry. The successful candidate will have knowledge of and experience with all aspects of delivering a major food services operation inclusive of; facilities/capital renewal and expansion, food safety and public health requirements/policies, marketing/branding development, customer service and assessment strategies, labour relations, and all related aspects of business planning, financial management and budget development. Additionally, it is essential the successful candidate has comprehensive and progressive understanding of the issues and trends related to the complex, unique needs of a higher education campus community.

SKILLS

• Interpersonal
• Communication
• Sound decision-making
• Team building
• Strategic and long-range

COMPETENCIES

• Leadership
• Strategic thinker
• Collaborative
• Innovator
• Ability to execute
• Attention to detail

HOW TO APPLY
Expiring: Apr 24, 2020
Contact: Carol Robinson
Phone: 604-998-4032
Email: info@hwest.ca

Letter of Introduction & CV via email: info@hwest.ca

Reminder: PSNM Meeting - February 27

Details of PSNM February meeting as follow:

Date:  Thursday Feb. 27th, 2020 
Time:  8:45 am start to 11:00 end for a plant tour/tasting/meeting at Intercity Packers. 
CSNM Education Pts: Competency #3 (Nutrition & Healthy Living) = 1pt.
Address: 
1900 No. 6 Road
Richmond, BC V6V 1W3
IntercityPackers.ca

Kindly RSVP me if you plan on attending @ jdcox@shaw.ca, before Feb 18, 2020

Thanks,
Diane


Please note below:

Please have your guests dress warmly and closed toed shoes.  We may have you change into our boots during the tour though.  I will need about 10 mins to show a slide show presentation about Intercity Packers and to answer any questions from your group.  We will have our chef Rob cook up some new health care items for you to try as well.

Parking is limited at our site, but perhaps you can car-pool.  We only have three spaces for visitors parking.

Food Services Coordinator - Mission Community Services Society, Mission, BC

JOB SUMMARY

Business Title: Food Services Coordinator

Reference ID: FSC-2020-02

Company: Mission Community Services Society

Job Location: Mission, BC

Full/Part Time: Full-time, Permanent

Desired Start Date:

Job Closing date:

Salary: $22.02 - $25.65 an hour

Since its inception in 1972, Mission Community Services has maintained a focus on helping fellow community members who need assistance to cope with the realities of life. What started out as neighbours helping neighbours 46 years ago has evolved into an organization that operates dozens of programs applicable to virtually all populations in the community. You can learn more at www.missioncommunityservices.com.

WORK PERFORMED

• Oversees the day-to-day operation of MCSS Food Services by ensuring that the necessary facilities and equipment are in place, program guidelines and policies are adhered to, and program standards and licensing requirements are met.
• Develops lunch and dinner menu plan in accordance with accepted nutritional guidelines such as Canada’s Food Guide for Healthy Eating and the individual dietary needs of the clients.
• Prepares and cooks meals and snacks, including those for special dietary needs and special occasions, in accordance with safety and health standards and the menu plan.
• Recruits, selects, dismisses, orients, trains, monitors and provides support to program volunteers.
• Makes recommendation to the Program Manager regarding program development, policy and procedure formulation and program evaluation.
• Liaises with community service providers and other professionals to coordinate service provision
• Oversees the operation of the eating and cooking facilities and equipment and ensures their cleanliness and maintenance. Reviews the meal preparation needs of the organization. Purchases equipment to meet those needs within approved budget limits. Maintains an inventory of all related equipment.
• Purchases and orders food items necessary for the preparation of meals. Ensures that purchases are within approved budget limits. Maintains an inventory of food and other related items. Stores food items.

REQUIREMENTS AND QUALIFICATIONS

• Diploma in related field or graduation from a program in institutional or residential quantity cooking.
• 2 years recent related experience.
• Or an equivalent combination of education, training and experience

EDUCATION

• AEC/DEP or Skilled Trade Certificate (Required)

HOW TO APPLY

Apply through website HERE.

Cook Manager - West Coast Expeditions, Spring Island, Kyuquot, BC

Job Summary
Business Title: Cook Manager
Company: West Coast Expeditions
Contact Person: David Pinel, Managing Owner, dave@westcoastexpeditions.com
Address: PO Box 3537, Courtenay, BC, V9N 6Z8
Work Location: Spring Island, Kyuquot, BC
Full/Part Time: Summer Seasonal

To inspire people with the wonder and joy of getting to know BC's rugged and remote west coast through sea kayaking and marine/cultural ecology experiences that contribute in positive ways to the health and well-being of our guests, staff, community, and the Kyuquot area.

• WCE began in 1972 and was incorporated in 2007; we are leaders in providing educational wilderness sea kayaking experiences in an unmatched location: Spring Island, in the Kyuquot area and Kyuquot-Checleset First Nations territory on NW Vancouver Island.
• Our values and actions have long been aligned with furthering Indigenous and Sustainable Tourism.
• We are recognized as offering a Canadian Signature Experience and are active business members of 1% For the Planet, Indigenous Tourism BC, and the Wilderness Tourism Association of BC.
• WCE employs 12 to 15 people, most as seasonal full or part-time guides and camp staff.
• Our tour season is from mid-June to mid-September, with year-round business development, management, learning, and industry relations associated with preparing for each summer season

Opportunity Description

• late-June to late August at our wilderness retreat on Spring Is. in the Kyuquot area on NW Vancouver Island

• opportunity for ‘time off’ (while there) and ‘time away’, with some relief cooks/chefs available, if desired

• lead role in ensuring that everyone is well fed as a key part of their experience with us!

• can include pre-season menu planning, in collaboration with the Managing Owners, that refines our current systems and approach

• working with significant autonomy, interacting regularly with guests, and receiving kitchen/food support from other staff (including the Camp Assistant and Guides)

• well-suited to someone who is already familiar with wilderness and outdoor adventure settings, and comfortable in a dynamic team environment where all staff support the overall guest experience!

• living and camping on a remote island in the Pacific, with limited access to phone and internet, but access

The cooking facilities are in an established seasonal shelter, and include multiple preparation surfaces, plentiful pots/pans/knives/boards/utensils, food storage bins, chest freezer and storage coolers, propane stoves and oven, Dutch oven, propane burners, on-demand water heater at dish station, portable water jugs (no running water), a rainwater collection system, three food service areas, open kitchen, and solar electric power (for LED lighting, music, hand blender, freezer...but no other electric kitchen appliances). There is an option to prepare some food over an open fire (unless under a fire ban), and to integrate locally harvested berries, edible plants, kelps, and fish/seafood as available.


Responsibilities 

• Planning and delivering a healthy and nutritious 4 to 6-day menu for groups of 10-20 people in base camp and supporting the planning and packing of our 6 to 8-day expedition menus; modifying the menu to accommodate dietary requirements, restrictions, and preferences. 

• Managing all aspects of our food service, including detailed food orders (every 4-6 days), inventory, daily food care and waste controls, maintaining kitchen hygiene and systems, meal prep & presentation. 

• Punctually serving daily breakfasts and dinners, and some lunches (though lunches are often prepared at breakfast to be served by guides during day trips). 

• Managing staff assistance for meal preparation and presentation as necessary, while collaborating with other staff to support all aspects of “the guest experience”. 

• Maintaining positive interactions with guests and co-workers throughout the day, including at mealtimes and during unscheduled periods; opportunity to eat together with staff and guests. 

• Assisting with maintaining camp systems, including the solar power system, rainwater collection system, general site maintenance, and overall care/presentation of shared facilities. 

• Learning from and working with local Indigenous friends and family, and other local community members, which includes collaborative meal preparation each week for a cultural salmon dinner

Desired Skills and Attributes

• Experience working in remote locations; familiar with wilderness settings and camping (albeit with a lot of base camp comforts and systems in place!) – (don’t have to be a “camper” or “sea kayaker”)

• Formal training and/or significant experience with food management, preparation, and presentation

• FoodSafe Level 1; strong personal hygiene and attention to detail

• Flexible, accommodating, and creative/open approach to diverse dietary needs or preferences including gluten free, dairy free, nut free, etc.

• Ability to lift and carry items weighing 35-50 lbs, such as a full 20 L water jug or ‘20 lb propane tank’

• Interest and experience with preparing wild harvest foods, including local fish and seafood

• Independent initiative balanced with a collaborative approach to tasks and guest experiences

• Occupational First Aid Level 1 or higher (or Wilderness First Aid, including CPR) considered an asset 

• SuperHost (WorldHost), First Host, or similar customer service training are also assets

• Other assets could include: wilderness guiding or coastal certifications/experience (possibly including sea kayaking, hiking, interpretation, power boat operations, VHF Radio operations, etc.)

• Depending on the experience, certifications, and interests of the applicant, this position could be expanded to also include aspects of camp maintenance, boat operations, guiding, and other aspects of

• managing operations and/or logistics

Salary/Benefits:

• daily wage negotiable depending on skills, experience, & qualifications, plus proportional gratuities;

• while onsite on Spring Island, all meals are provided, including use of consumables at camp; no “camp fees”

• few/minimal living expenses while at camp; can live in one of our large nylon tents with bed/cot, or

• provide own tent if preferred;

• transportation provided to/from our remote location (vehicle and water taxi), either with scheduled guest travel, or with other staff moving in/out;

• opportunity to accompany some kayak outings and island/trail hikes together with guides and guests, plus exploring on your own using kayaks, paddle boards, or canoe;

• opportunity for ongoing professional development and other responsibilities as appropriate/desired

• daily free time as appropriate relative to efficiency/effectiveness accomplishing primary responsibilities

Hours/Realities of Work: 

• Potential for full-time from mid-June to late August, ideally including helping to set up and establish our seasonal kitchen and associated camp systems;

• Schedule includes flexibility for time-off each day, and throughout the summer, including the opportunity for extended “time off”; can be adjusted to fit the needs of the successful applicant. Note: when on scheduled days off, expected to find suitable accommodations elsewhere or be out on their own adventures!

How to Apply

• Apply with cover letter, resume and references attn. David Pinel, Managing Owner: dave@westcoastexpeditions.com

• Posting is open until the position is filled with a suitable person.

• There are also opportunities for a “relief cook/chef” to apply for part-time work, supplementing our current pool

Food Service Supervisor - Children's Hospital, Vancouver

You might not know our name, but you know where we are. That’s because Compass Group Canada is part of a global foodservice and support services company that’s the 6th largest employer in the world, with 625,000 employees.
You’ll find us in schools, colleges, hospitals, office buildings, senior living communities, tourist attractions, sports venues, remote camps and military installations and more. We’re in all major cities, at remote work sites and everywhere in between – doing business in Canada and 50+ other countries where you can learn and grow. Join us now and point your career forward!
Why work with Morrison Healthcare? Imagine belonging to a team that delights in the power of healing and bringing out the best in others. Working in the healthcare food industry is amazing, because you can have a positive impact every day—on medical professionals, patients and visitors. This is so much more than a job. This is an opportunity to change lives—one day at a time. Join us.

• Start Date: ASAP
• Compensation: $20 to $24 per hour based on experiences
• Type: Casual/Part-time
• Location: BC Children's Hospital, Vancouver, BC

Job Summary
Assists the Manager on duty with the coordination of activities of associates within the food service department while maintaining the highest standards and levels of customer service.
Essential Duties and Responsibilities:

• 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.

Qualifications:
Think you have what it takes to be our Food Service Supervisors? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• 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.

Compass Group Canada is committed to nurturing a diverse workforce representative of the communities within which we operate. We encourage and are pleased to consider all qualified candidates, without regard to race, colour, citizenship, religion, sex, marital / family status, sexual orientation, gender identity, aboriginal status, age, disability or persons who may require accommodation, to apply.

Job Type: Casual
To Apply:  Click on this link to reach recruiter website   Children's Hospital FSS position 

Food Service Supervisor - Queen's Park Care Center, New Westminster.

Are you someone who has a real passion for Food & Nutrition Services ? Are you looking to showcase your knowledge, skills, and abilities in a new and dynamic environment? If you've answered yes then keep reading.
Fraser Health Authority is growing, the kind of growth you want to be a part of. We have over 25,000 employees, 2,500 physicians and 6,500 volunteers providing a wide range of integrated health care services to over 1.8 million people living in Metro Vancouver and the Fraser Valley. Fraser Health is the largest and fastest growing Health Authority in Canada. We want you to join us in our growth as you maximize, improve and expand your skills.
We currently have an exciting opportunity for you to bring your skills, knowledge and expertise as a dedicated Casual Food Service Supervisor at Queen's Park Care Centre in New Westminster, British Columbia . If you're someone who is looking for a rewarding challenge, then this is the ideal position for you.
Build on your education & career experience as you oversee the department activities for an assigned location in the distribution and service of foods to residents and clients including the supervision of designated staff.

To join our team you have: :

• Graduation from a recognized two year program in Food Service Supervision
• One (1) year recent, related experience
• Current Food Safe Level II certificate.

An equivalent combination of education, training and experience is acceptable.
Please read the full job description to see how this opportunity matches your skills.

Valued Benefits:

A career with Fraser Health will offer you the opportunity to be a part of a dedicated team of providers in a dynamic and rewarding health care environment. We offer a competitive compensation and benefit package, including comprehensive health benefits coverage.
We believe in your work with our dedicated team, come join in our commitment to provide quality care to our patients and clients. Our purpose - To improve the health of the population and the quality of life of the people we serve.

Our dedication:

• To be passionate in pursuit of quality and safe health care.
• To inspire individual and collective contribution.
• To be focused on outcomes, open to evidence, new ideas and innovation.
• To embrace new partners as team members and collaborators.
• To be accountable. 

To apply - click on link to Health Region's website   Queen's Park Care Center - FSS position