Kitchen Supervisor/Diet Technician - Vancouver General Hospital - Vancouver

JOB SUMMARY

Position: Kitchen Supervisor/Diet Technician
Company: Vancouver General Hospital
Job Location: Vancouver, British Columbia, Canada
Full/Part Time: Full Time, Permanent    

Expected Start Day: 30-03-2021

Salary: $25.00 per hour

Schedule: 5 days (Tuesday - Saturday), 37.5 hours per week

Responsibilities:

• 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

Qualifications:

• 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 recruiting website

Chef/Camp Manager - Summit Camps

JOB SUMMARY
Position: Chef/Camp Manager

Company: Summit Camps
Job Location: British Columbia, Canada
Full/Part Time: Full Time

Expected Start Day: 2021-03-15

Salary: $325.00-$350.00/ day

Schedule: 12-hour shift

The Head Cook/Camp Manager oversees and carries out all aspects of camp catering, occupancy, and administration in a remote camp setting for up to 70 residents.

Work Performed:

• Implement Summit's Safety Management System
• Coordinate with clients, operations office, and field staff to ensure operational success
• Ensure that all contract requirements, policies, procedures, and standards are met and conduct regular audits
• Provide initial and ongoing training, assign tasks, and monitor the work of all camp staff
• Implement a weekly menu plan to reflect contract requirements, healthy choices, and resident preferences
• Ensure food quality, presentation & timing is met at all times
• Order food & supplies based on camp occupancy, menu plan, etc.
• Receive, unload and store orders, follow up with suppliers as needed
• Maintain professional appearance & conduct at all times

Qualifications:

• Red Seal Cook (or equivalent education/experience) with a minimum of 5 years cooking for large numbers in a professional capacity
• FoodSafe Level 1 required, Level 2 preferred
• Valid Occupational First Aid Level 1
• Minimum of 2 years successful experience in managing a busy kitchen, camp, and/or hotel, including budget tracking & management, staff scheduling & training, menu planning, ordering & inventory, quality control, and administrative duties.
• Demonstrated record of excellent customer service and supervision of employees
• Proficient computer skills including Windows file management, MS Office, and email applications. Camp Manager software experience an asset.
• Experience implementing workplace safety systems and training others
• Must be able to pass a drug and alcohol test prior to employment and work/live in a drug and alcohol-free camp environment for up to 4 weeks at a time.

Skills:

• Highly motivated to prepare fresh, tasteful, appealing food
• Flexible, 'whatever it takes' attitude
• Good physical stamina; capable of lifting/pushing/pulling loads up to 50lb and working long hours on your feet
• Strong employee management and training skills
• Positive & professional demeanor at all times
• Excellent communication and interpersonal skills
• Excellent organization and time management skills
• Professional image with good personal hygiene
• Reliable, punctual and consistent
• Good comprehension and command of the English language (written and verbal)
• Must be able to live in a remote camp environment for 4 weeks with a 2-week break and work 12 hour days

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

Assistant Food & Beverage Manager - Osoyoos

JOB SUMMARY
Position: Assistant Food & Beverage Manager
Company: Hyatt-Spirit Ridge Resort
Job Location: Osoyoos, British Columbia, Canada
Full/Part Time: Full Time

Work Performed:

• Organize, control, and direct the work of employees and supervisors in the restaurants while ensuring guest satisfaction.
• Train, evaluate, lead, motivate, and coach staff, including supervisors and captains, to ensure that established cultural and core standards are met.
• Visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns, or special requests for guests, clients, and group contacts
• Consistently offer professional, friendly, and engaging service
• Demonstrate professional and positive image to guests and colleagues at all times, including maintaining a high standard of professional appearance and hygiene at all times for yourself and all food and beverage colleagues.
• Use your experience and attentive nature to assist the Food & Beverage Manager in all aspects of food and beverage operations to elevate the guest experience and ensure associate safety.
• Responsible for correct billing and implementation of accounting procedures in all areas.
• Ensure overall cleanliness, covid-19 compliance and proper set up of tables, bar, etc.
• Oversee servers in the restaurants to ensure optimal appearance and exceptional guest care, watchful of guests' need for service.
• Assist F&B Manager in establishing and monitoring side work.
• Ensure receipt and accurate flow of communications between shifts and teams
• Be aware of what happened in the prior shift and clearly convey happenings for the next.
• Keep a pulse on and manage staffing needs.
• Assist with banquet functions as needed.
• Following all safety and sanitation policies
• Attend meetings as required
• Other duties as assigned

Qualifications:

• At least 3 years of previous experience working in the foodservice industry as a Manager or Supervisor.
• Tourism and Hospitality Diploma or Degree is a definite asset
• Beer, wine, and spirits knowledge with the ability to make recommendations to guests is an asset.
• Must have current, or be willing to obtain before starting, Serving It Right certification.
• Must be able and willing to stand for long periods of time, as business volumes dictate. The position requires full mobility, continuous quick-paced movement, lifting and carrying up to 30 pounds and pushing food carts up to 100 pounds.
• Excellent verbal and written communication skills required
• Computer skills required with knowledge of Microsoft Excel, Microsoft Word, and POS systems.
• Ability to train, motivate and manage a team of colleagues in the Food and Beverage division.
• Ability to organize multiple food and beverage outlets operating at the same time.
• Must be able to work a flexible schedule, with shifts including weekends, holidays, and evenings
• Strong focus on providing excellent customer service
• Prior experience in problem-solving

To Apply - Follow the link to recruiting website

Patient Food Services Supervisor - Compass Group - Mission

JOB SUMMARY

Position: Patient Food Service Supervisor

Company: Compass Group Canada
Job Location: Mission, British Columbia, Canada
Full/Part Time: Full Time

Assists the Manager on duty with the coordination of activities of associates within the patient food service department while maintaining the highest standards and levels of customer service.

Work Performed:

• As a member of our team, you will be responsible for providing direct supervision and training of all staff in Patient Food Services and will provide leadership in the development of a superior customer service culture in Food Services
• The successful incumbent will supervise the daily operations of the Patient Food Services Department, including meal service to patients, sanitation, ware washing, and security.
• Continually monitoring operations, and completing assessments and necessary action plans to provide optimal nutrition care and meal service to patients/residents
• Drives patient satisfaction and maintains client relationships through rounding.
• Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to the age of the patient population
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Manages and controls resources and materials to ensure quality, adequacy of supply, and cost control within budgetary guidelines.

Qualifications:

• FoodSafe Level 1 / Food Safety Certification.
• A minimum of 1-2 years of experience in supervising a diverse team in a healthcare environment.
• CSNM is preferred
• Comprehensive health and safety knowledge and training.
• 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 or contact PeopleHub@compass-canada.com for further information.

Restaurant Manager - White Rock

JOB SUMMARY 

Position: Restaurant Manager
Company:  PARC Retirement Living
Job Location: White Rock, British Columbia, Canada
Full/Part Time: Full Time

About the Job:

• As a Restaurant Manager, you play a key role in creating a top-notch, personalized dining experience for our residents and guests – and you’re the first person they turn to with comments or questions.

• You will hire, develop, lead and motivate our dining room team. You will also manage inventory, order, budget, and attend weekly management meetings.

• You’re an on-the-floor type of leader. You will organize and manage special events but also assist to greet and seat residents, serve and provide bar service when needed.

• You work closely with our Executive Chef to support the Food and Beverage Team, assuring the highest standards of appearance and service.

About You:

• You’re an outstanding communicator and relationship builder, who proactively anticipates resident needs and solves issues before they arise.

• You have similar manager experience in luxury hotels, restaurants, or senior-living industry paired with a degree or diploma in business or hospitality.

• You have your Food Safe Level 1, Serving It Right, and WHIMIS Certifications. Knowledge of mixology and/or wine is an asset, too.

• You have experience in hiring, leading, training, and performance managing a team and in-depth knowledge of the day-to-day operations of a dining room.

• You have experience using Microsoft Word, Excel, PowerPoint, and Outlook to draft communications, make schedules, for reporting purposes, managing calendar events, and building presentations. You’re familiar with using the back-end of a Point of Sales System (POS) for ordering or troubleshooting – Micros, Maitre’d, or Squirrel is helpful.

• You use your experience and knowledge of food and beverage to create memorable dining experiences for our residents, living our values and going above and beyond where you can.   

• You feel a genuine connection to our industry. You understand and respect the needs of seniors, their families, and the professionals engaged in their care.

To Apply - Follow the link to the company website

Support Services Manager - Chilliwack

JOB SUMMARY
Position: Support Services Manager
Company:  Retirement Concepts
Job Location: Chilliwack, British Columbia, Canada
Full/Part Time: Full Time

Reporting to the facility General Manager, as a member of the facility leadership team the Support Services Manager is accountable for all aspects of the day-to-day delivery of Food, Housekeeping, and Laundry services in accordance with established regulations and corporate standards and expectations.  

The Support Services Manager provides oversight, supervision, and constructive direction to assigned staff and acts as a professional role model while representing the Support Services departments.

Responsibilities:

Include but not limited to;

1.    Participates in the development of and ensures compliance with Corporate and site-specific standard operating policies, procedures, and other operational foundations required in the provision of Food Services, housekeeping, and laundry services.   

2.    Participates in the management of assigned budgets.  

3.    Participates in the development of operational plans and goals for each department consistent with the facility/organization’s mission and strategic plan. 

4.    Gathers and tracks performance indicators and other surveys accurately; analyze and report to the management team as required. 

5.    Develops action plans in consultation with General Manager, Corporate Hospitality Support Services Manager, and other corporate resources.

6.    Performs and /or delegates ordering, receiving, and related procurement tasks ensuring compliant application of procedures and policies.  

7.    Establishes and maintains inventory supply levels utilizing methods that minimize spoilage, loss, and waste.  

8.    Hires, disciplines, recommends, and/or participates in the termination of staff according to established HR policies and procedures.

9.    Coordinates Support Services orientation for new employees utilizing established programs and checklists 

10.    Coordinates Food Services, HSPK, and LNDY related in-services and annual educational opportunities for staff. 

11.    Evaluates staff work performance & recommends strategies for improvements as necessary.  

12.    Plans and delivers seasonal menus that are compliant with all related regulations, fit the resident's nutritional and therapeutic needs and meets the facility and resident’s expectations.

13.    Develops and/or adjusts standardized recipes to ensure consistent high-quality production outcomes including quality, nutritional & texture requirements, quantity, portion sizes, and resident satisfaction.    

14.    Plans, directs and supervises the preparation and service of high-quality food utilizing standardized operating procedures, industry standards, and related internal and external policies. 

15.    Coordinates regular department meetings and participates in facility-based meetings such as site leadership, OH & S, and others as required.   

16.    Works with other facility departments in the planning & delivery of special events/meals and programs as required.  

17.    Plans, directs, and implements contingency plans in response to emergencies and/or challenges to or interruptions in services.

18.    Understands and participates in quality improvement. 

19.    Participates in inpatient/ resident safety at the community level.

20.    Perform all other duties as required.

Qualifications:

1.    Graduation from a recognized program in Nutrition and Food Services Management

2.    Member in good standing or eligibility for membership in the Canadian Society of Nutrition Management and/or Registered Dietician mandatory 

3.    Food Safe Level 1 mandatory; Level 2 an asset

4.    A minimum of two years Support Services (Food Services / HSPK & LNDY) supervisory experience in a geriatric residential setting including direct experience managing staff.

5.    Experience managing unionized staff as an asset. 

6.    Current Serving It Right Certification mandatory.

Skills and Abilities: 
1.    High standards for customer service, food safety, physical space & environmental cleanliness. 
2.    Solid understanding of infection control protocol
3.    Professional appearance, and good physical health
4.    Demonstrated effective planning, time management, and organizational skills 
5.    Ability to work independently with minimal supervision
6.    Ability to operate related kitchen, housekeeping & laundry equipment 
7.    Excellent written and oral English skills
8.    Solid working knowledge of related office equipment and Windows-based software including Word, Excel, and Outlook.  
9.    Ability to handle multiple tasks at one time.
10.  Ability to establish harmonious relationships with staff, residents, families, volunteers, and visitors of the facility 

To Apply - Follow the link to the company website

Webinar: Digging into the social and environmental factors that shape eating patterns: Implications for health and the environment Register now for March 18

 

Digging in to the social and environmental factors that shape eating patterns: Implications for health and the environment

Date: Thursday, March 18th, 2021 
Time: 9:30 - 11:00am ET

To register, CLICK HERE

Speaker:
Catherine L. Mah MD, FRCPC, PhD - McGill University 

Moderated by:
Sharon Kirkpatrick, PhD, RD - University of Waterloo 

Ciney Wei, MSc 

Webinar Description: 

Dr. Catherine Mah will deliver an introductory talk on the intersection between food and environment. This talk will highlight recent developments in the field and current research. This will be followed by a Q&A period, as well as a networking period with fellow trainees and students across Canada who are interested in nutrition.

All undergraduate students, graduate students, and faculty are from across Canada—from any discipline—are welcome to attend. We particularly recommend this talk for students studying nutrition, physiology/biology, public health, environment, or just have a general interest in the topic. Attendees do NOT have to be CNS members, nor do they have to have previous knowledge/experience on the topic. 

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About the Speaker:

Catherine L. Mah MD, FRCPC, PhD - McGill University 
Dr. Catherine L. Mah is Canada Research Chair in Promoting Healthy Populations. She is a professor at Dalhousie University, and directs the Food Policy Lab, which conducts research on the environmental and policy determinants of diet. Her work has a particular emphasis on health-promoting innovations in the food system. Dr. Mah has collaborated with experts on the international level, and more information can be found on her bio here

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To register, CLICK HERE

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Webinar: COVID-19, Nutrition and Lifestyle Factors in the Canadian Population - Register now for March 17

 

COVID-19, Nutrition and Lifestyle Factors in the Canadian Population

Date: Wednesday, March 17th, 2021 
Time: 12:00 - 13:00 ET

To register, CLICK HERE

Speakers:
Stéphanie Chevalier, RD, PhD - McGill University
Didier Brassard, RD, MSc, PhD(c) - Université Laval

Moderated by: 
Daiva Neilsen, PhD - McGill University

Webinar Description: 

Stéphanie Chevalier: Eating habits and lifestyle behaviors during the COVID-19 pandemic: the COVIDiet Study

The outbreak of the COVID-19 pandemic with waves of ensuing isolation measures affect usual eating and lifestyle habits to various degrees among individuals. The presentation will describe preliminary results from a cohort of 2021 adult participants recruited from May to December 2020 from all provinces of Canada, being followed every 3 months for a year.  Participants report on how the pandemic affects their eating habits, cooking skills, food security, body weight, physical activity, sleeping patterns and mental health.  Using a mobile application, food intake is tracked at each follow-up to assess nutrient adequacy and diet quality with the goal of identifying trends and contributing factors. 

Learning Objectives

• Recognize the changes in eating, physical activity and other lifestyle habits since the beginning of the pandemic in this cohort
• Explore possible factors associated to positive or negative changes in eating and lifestyle behaviors   

Didier Brassard: Changes in diet quality and food security among adults during the COVID-19–related early lockdown: results from NutriQuébec

The coronavirus disease 2019 (COVID-19)–related early lockdown period has had a profound impact on all of human life’s activities worldwide. The mitigation measures implemented in most countries, combined with the shutdown of most industries including restaurants, have forced people to home confinement for many months. NutriQuébec is an open cohort of adults from Québec that initiated recruitment in June 2019. A substudy on COVID-19 ran from April to May 2020 and aimed at documenting the change in diet quality and in food insecurity observed during the COVID-19– related early lockdown. The goal of this presentation is to present the main findings of the NutriQuébec COVID-19 substudy. 

Learning Objectives

• To learn about changes in diet quality and eating-out occasions during the COVID-19-related early lockdown
• To learn about changes in food security during the COVID-19-related early lockdown, acknowledging limitations

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About the Speakers:

Stéphanie Chevalier, RD, PhD - McGill University 
Stéphanie Chevalier is an Associate Professor and Graduate Program Director at the School of Human Nutrition, McGill University, an Associate Member of the Department of Medicine and a Medical Scientist at the Research Institute of the McGill University Health Centre.

Her main research area is protein metabolism and the role of dietary proteins in aging and certain diseases such as cancer, obesity and diabetes. Her research goal is to better understand the metabolic alterations leading to muscle mass and function loss and develop strategies to counteract it. Her work involves metabolic studies, clinical trials and data analysis of epidemiological studies.  

She led the Nutrition Axis of the Réseau québécois de recherche sur le vieillissement from 2013-2018 and participates in Canadian Nutrition Society, Canadian Longitudinal Study on Aging, and NuAge Study working groups.  

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Didier Brassard, RD, MSc, PhD(c) - Université Laval 

I am a registered dietitian since 2014 and I completed a master's degree in nutrition in 2017 at Université Laval. I am currently a PhD candidate in nutrition also at Université Laval. Dietary assessment instruments, dietary quality indices, nutritional epidemiology and statistical modelling of dietary intakes are my feilds of interest.

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To register, CLICK HERE

Invitation to Participate in Research Study: Hydration in LTC

 

 

INVITATION: Help define a hydration intervention for long term care

 Our network of researchers and colleagues are interested in improving hydration in long term care (LTC) and we are asking for your assistance in recruiting potential participants. These participants need to be directly involved (worked or currently working) in the care of residents in LTC homes such as Registered Dietitians, Nurses, Care Aides, Speech Pathologists, Recreational Therapists, Foodservice Managers, etc.

 Professor Heather Keller and the Hydration Research Team (Christina Lengyel, Susan Slaughter Ashwini Namasiyayam-MacDonald, Minn Yoon, Phyllis Gaspar, George Heckman, Jan Mentes) are developing a multicomponent hydration intervention for long term care homes. We scanned the literature, conducted an on-line survey, and met with an international group to identify potential strategies, including those that would work during an outbreak. This work has resulted in the development of seven proposed hydration strategies.  We are seeking participants to review the proposed strategies for feasibility by completing a 30 minute telephone interview. These interviews are being conducted by Dr. Christina Lengyel and Laurel Martin, Project Coordinator, at the University of Manitoba.

 If you are interested in participating or have questions about this research study, please contact Laurel at laurel.martin@umanitoba.ca or call Christina at (204-474-9554).

Please feel free to share this email with others. Thank you for your time.

 Sincerely,

Hydration Research Team

Christina Lengyel, PhD, RD
Associate Professor
Director of the Dietetics Program
Department of Food and Human Nutritional Sciences Faculty of Agricultural & Food Sciences University of Manitoba
405 Human Ecology Building; Winnipeg, Manitoba, Canada R3T 2N2