Manager, Special Projects and Operations, Food Services - Vancouver

JOB SUMMARY

Position: Manager, Special Projects and Operations, Food Services

Company: Providence Health Care
Job Location: St. Paul's Hospital, Vancouver, BC
Job type: Regular Full-time

Job ID: PHC22-137609

WORK PERFORMED

• Works with other members of the project leadership team to develop goals and objectives for special projects, ensuring plans are consistent with and complement the organization’s overall strategic plan. Establish detailed project charters, plans, and objectives to outline timelines and project deliverables.
• Provides recommendations to the Director regarding strategic direction, new initiatives, business development, and partnership opportunities.
• Develops and establishes policies, strategies and operating objectives consistent with those of the organization to ensure efficient and effective implementation of plans and services within the designated portfolio.
• Executes project plan according to project methodologies, ensures successful and coordinated completion of project components, facilitates consensus with stakeholders as needed, and ensures readiness for project implementation.
• Tracks project progress according to project plan, monitors and reports on the status of projects and major issues/obstacles encountered. Makes recommendations regarding project scope changes.
• Uses best utilization methods to thoroughly monitor and adhere to allocated budgets.
• Acts as a resource to project team and staff, provides support and maintains project timelines.
• Acts as a resource to the department by supporting the day-to-day operations of Food Services at the site(s), providing ad hoc management support to ensure compliance with departmental commitments. Provides support and mentorship to leaders at various sites.
• Assumes responsibility for leadership and operational oversight of PHC Food Services at specific sites (e.g., SPH, HFH, MSJ, Langara, Youville) in the absence of the site manager(s) as required.
• Contributes to the implementation of effective processes to ensure operational and/or project success and to assess potential risks, identify risk mitigation strategies and monitor risk within the operations environment and/or throughout the life cycle of the project.
• Meets with stakeholders, explains parameters of project and seeks input from the cross functional team leaders. Works collaboratively with team members to establish roles and responsibilities, identify skills required and supports needed by the team.
• Partners with clinical stakeholders to foster a cohesive relationship with clinical services to ensure departmental and clinical operations priorities are effectively managed within a patient/resident centered model of care.
• Discusses timelines for project and directs work of team members as applicable to project. Ensures team members receive applicable orientation and/or training.
• Engages in recruitment, selection, hiring, performance evaluation and performance management of staff as required up to and including termination.
• Manages and monitors project budget and liaises with the Director (or designate) on variances and/or other issues.
• Works in collaboration with organizational and project leadership and other stakeholders to develop a process of evaluation for project outcomes, data collection and analysis.
• Ensures accurate and timely communications to stakeholders including monitoring the communication processes between the project team, and internal and external stakeholders and introducing changes where required. Provides regular status reports to project leadership including reporting on milestones.
• Develops briefing papers, reports and presentations, researching elements as required, to support timely decision-making and implementation. Participates on a variety of committees and establishes positive working relationships in order to ensure successful outcomes and cooperation from others on the project.
• Plans and executes handover to operational teams at the conclusion of the project.
• Performs other related duties as assigned.

QUALIFICATIONS

• Bachelor’s Degree in Food Service Nutrition Management, Dietetics or Nutrition and current registration with the College of Dietitians of British Columbia or Canadian Society of Nutrition Management (CSNM) 
• plus seven (7) years’ recent, related experience that includes three (3) years of leadership experience in food services management and managing medium to large projects, preferably directly with health care organizations. 
• Project management certification, training and/or experience is an asset. 
• Retail food service operations management is an asset.

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

Webinar - Benefits of Indigenous Teachings for Food and Nutrition

 

Date: Tuesday, November 22, 2022

Time: 1:00 pm - 2:00 pm

 Benefits of Indigenous Teachings for Food and Nutrition

with Amy Ford

The original inhabitants and caretakers of Canada/Turtle Island have long lived in harmony with the land. How can these traditional ways of knowing enhance how we deliver food services and nutrition counselling? A deep dive into applicable teachings and a call to indigenize your practice.

About Amy

Amy Ford has over a decade of experience in food and nutrition leadership including most recently in healthcare. She works as the manager of Food and Nutrition for the Ark Aid Street Mission where they feed 200+ vulnerable people daily. She also holds an Masters of Business Administration (2021) and Honors Bachelor of Science (2009). She lives in London with her partner and three children. 

To register and more information - CLICK HERE

Chef Manager - Burnaby

JOB SUMMARY

Position: Chef Manager

Company: Compass Group
Job Location: Burnaby, BC

Job type: Full-time

Job salary: $60,000 a year

WORK PERFORMED

• Be involved in all phases of culinary operational planning and expenditures, budgeting, costing and sales reporting as well as menu-planning, staffing, scheduling, client and customer relationship building.
• Maintain proper inventory levels and handle all catering requests.
• Prepare and/or assist in the preparation of reports, cost menus, and perform administrative duties as assigned.
• Consistently maintain high standards of quality, cost, presentation, and flavor of foods.
• Participate in client meetings to address questions related to food services issues and to ensure that good client relationships and satisfactions are maintained.
• Ensure the unit has strict compliance of the Compass Quality Assurance and Health and Safety Program as well as Occupational Health and Safety Act and WHMIS regulations.
• Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.

QUALIFICATIONS

• A Great Attitude!
• 3 years + experience in a relevant cuisine environment
• Sound knowledge of financial management including ability to manage food and labour costs
• Creative ability to apply current food trends and develop new products/lines
• Strong motivator, mentor and leader
• Very detail oriented individual
• Good client relationship skills
• Excellent communication skills (written and verbal)
• Computer skills: knowledge of Microsoft Office in Outlook, Word and Excel

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

Next week webinar - Enhance meal service: what we learned during covid.

 

 

Date: Thursday, November 17, 2022

Time: 1:00 pm - 2:00 pm EST

 Enhanced meal service: what we learned during covid

with Heather Keller and Suzanne Quiring.

Join Heather Keller, RD, and Suzanne Quiring, RD as they discuss key findings from their National research project on Covid-19 in LTC, and techniques on how we as Food Service Professionals can move towards resident-focused meal service, for best outcomes. It is worth CSNM points also. 

Join us live to earn CSNM points!

To register and more information - CLICK HERE

Restaurant Manager - Whistler, BC

JOB SUMMARY

Position: Restaurant Manager
Company: Whistler Blackcomb
Job Location: Whistler, BC, Canada
Job type: Full time, seasonal
Salary range: $50,000–$68,750 a year

Work Performed:

• To deliver the Experience of a Lifetime to our employees, guests and clients
• Lead the Steeps team, including recruiting, hiring, onboarding, training, performance management, conducting employee reviews and development
• Leads a culture of safety, and ensures all safety training is delivered, completed and tracked for all team members. Participates in all company-wide safety initiatives and is accountable to all safety metrics
• Leads employee engagement by promoting a fair, harmonious work environment, providing employees with the tools to do their jobs and delivers timely and specific recognition programs
• Maximizes profitability and is fluent in labour and cost of sales management and reporting
• Deliver and lead a culture of epic guest service, resolve any guest issues or complaints and is accountable for Guest Experience (GX) scores
• Maintain strong working relationships with all employees, corporate sponsors, sales representatives and internal stakeholders and communicates relevant information as necessary
• Work closely with the kitchen team to develop current and compelling menus, beverage offerings and products that can compete with the best in the business and ensuring a high quality, timely and smooth service
• Accountable for maintaining high cleaning standards and compliance to all Food Safe regulations
• Administrative duties, including scheduling, payroll, tip outs, ordering, inventory, billing, reconciliation, etc.
• We are a company that works together and throughout the season you may be required to assist in other areas as needed

Qualifications:

• Post-secondary education in Hospitality or Business management or related field an asset
• 3 Years of experience in a fine dining restaurant
• 1 year of supervisory or managerial experience required
• Must be a team player and knows how to maximize the guests and employees experience
• Must have excellent leadership, problem-solving and multi-tasking skills
• Must be highly flexible and able to work weekends and holidays
• Makes personal and professional growth possible for all employees
• Must be able to lift and carry 40+ lbs Must be fluent in English
• Criminal Background Check

To Apply - Visit the company website for further details. 

Food Service Manager - West Vancouver

JOB SUMMARY

Position: Food Service Manager

Company: The Anchor Eatery 
Job Location: West Vancouver, BC
Job type: Full-time, Permanent

Job salary: $27 - $28 per hour

WORK PERFORMED

• Plan, organize, direct, control and evaluate daily operations
• Organize and maintain inventory
• Monitor revenues and modify procedures and prices
• Ensure health and safety regulations are followed
• Develop, implement and analyze budgets
• Set staff work schedules and monitor staff performance
• Address customers' complaints or concerns
• Provide customer service
• Recruit, train and supervise staff

QUALIFICATIONS

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience

 To Apply - Follow the link to the hiring company for further information

Food Service Worker II - Victoria

JOB SUMMARY

Position: Food Service Worker II

Company: Island Health
Job Location: Gorge Road Hospital - Victoria, BC 
Salary: $21.91 - $21.91

Job Type: Casual

Job ID: 150599

WORK PERFORMED

• The Food Service Worker II performs related food service duties such as preparing, portioning, reheating, serving food, measuring and combining food and beverage ingredients by procedures such as grinding, blending and slicing, This FSW2 rotates stock on hand, cleans and washes pots, pans and other dietary equipment in accordance with established standards and procedures.

QUALIFICATIONS

• Grade 10 plus one (1) years recent related experience or an equivalent combination of education, training and experience. 
• Certificate in Food Safe Level 1.

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

Dining Room Supervisor - West Vancouver

JOB SUMMARY

Position: Dining Room Supervisor
Company: Amica Senior Lifestyles
Job Location: West Vancouver, BC
Job Type: Full-time

Work Performed:

• You will be responsible for the overall smooth operation of the Dining Room, in the absence of the Dining Room Manager. 
• The Supervisor will demonstrate excellent judgment, self-motivation and reliability as well as knowledge of dining elements involved in the understanding of the operation.
• The Supervisor will fulfill this role to ensure the procedures outlined are carried out and the principles of “5 Star” service is extended to all residents and guests.

Qualifications:

• High School Diploma or equivalent
• Food Handling Certificate
• Serving it Right Certificate
• Minimum three years experience in a fine dining service environment

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

Food and Beverage Outlets Manager - Jasper, AB

JOB SUMMARY

Position: Food and Beverage Outlets Manager

Company: Pomeroy Lodging LP
Job Location: Jasper, AB
Job type: Full-time

Job salary range: $55,000–$60,000 a year

WORK PERFORMED

• Direct the organization of 5 Food and Beverage outlets while creating a passion for consistent service.
• Lead by example by motivating employees and
• Ensure effective leadership, training, development, coaching and performance management of employees, through selecting the right leaders and placing them in the right roles.
• Ensure the Pomeroy Kananaskis Mountain Lodge Food and Beverage Standards are the core culture in the outlets.
• Set a very high standard of guest service and ensures consistency throughout the entire team
• Ensure daily payroll is in line with daily covers, revenues and forecasted productivities.
• Build and maintain a positive work environment, employee relationships which will lead to consistency in high employee satisfaction
• Ensure a clean and well-maintained work environment, with continual emphasis on promoting employee health and safety.
• Ensure each of the team members are set up for success, by providing them with on floor leadership and the proper resources to do their job
• Create a method to ensure open communication is maintained with all departments within the hotel and that this information is passed along to the employees
• Create incentive programs for the staff, monthly food and beverage promotions and continuous improvement ideas for the existing incentive program
• Involve the Restaurant Management team to ensure accurate employee performance reviews are completed by anniversary dates.

QUALIFICATIONS

• Minimum 3 years of Hotel Food and Beverage experience, with experience in leadership
• Extensive knowledge in all areas of F&B service
• A passion for food, wine and exceptional guest service a necessity
• Post-secondary education in Hospitality Management an asset
• Excellent communication and interpersonal skills required; must posses a high level of motivation, energy, enthusiasm, decisiveness, creativity and flair
• Must possess proven leadership, administrative and staff development skills
• Flexibility to work as business volumes dictate
• Must be computer literate, preference given to individuals with strong knowledge of Micros 9700, and Opera.
• Must possess excellent interpersonal and communication skills, both written and verbal
• Ability to build and maintain positive working relationships with all co-workers and a variety of external candidates
• Able to work well under pressure in a fast-paced changing environment
• Having vision and the ability to lead employees consistently to achieve goals

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

Food Service Supervisor - New Westminster

JOB SUMMARY

Position: Food Service Supervisor
Company: Fraser Health
Job Location: Royal Columbian Hospital, New Westminster, BC
Job type: Casual
Job salary: $28.65 - $28.65 per hour

Work Performed:

• Supervises designated staff by scheduling and coordinating work assignments, evaluating employee performance in conjunction with the Manager and determining related orientation and training requirements.
• Supervises and checks food service tray line to ensure that established standards of food appearance, quality and portion control are met; oversees the preparation, portioning and serving of meals including the loading and distribution of meals to designated FH sites.
• Maintains and updates tray tickets through manual changes and computer input; assists in the printing and highlighting of meal runs, tray tickets and bursting of the tray tickets.
• Calls in relief staff according to departmental guidelines and collective agreement provisions; accepts calls from staff regarding illness or absences from work; receives vacation and leave requests and forwards to the Manager for approval.
• Following established procedures, maintains inventory levels of paper, chemical supplies, dish towels, rags, china and silverware; orders and maintains inventory of food supplies and nutritional supplements.
• Participates in the departmental Quality Assurance Program through activities such as the completion of tray audits, sanitation and safety audits, temperature records and plate waste audits; discusses audit results with the Manager and assigns duties pursuant to findings, as directed.
• Ensures compliance with safety and sanitation standards by performing duties such as checking equipment to ensure that it is in working condition; checks and ensures work areas are sanitary and food is stored at the correct temperature; ensures safety practices and procedures within the Department are followed as per established guidelines and applicable regulations.
• Monitors and identifies the needs for change in job routines for positions reporting to the Food Service Supervisor; provides input through meetings and discussions regarding the development and updating of job descriptions to areas of responsibility.
• Maintains and updates computerized records such as the Master Staffing Schedule and records such as those for sick leave, statutory holiday, vacation and leaves of absences.
• Records in the Maintenance Log Book all routine maintenance requirements and following established procedures; arranges for emergent maintenance requirements and advises regarding maintenance work required and on completion.
• Assists in the attendance maintenance program through such activities as involvement in interviews with staff and completion of documentation and record keeping.
• Provides input through meetings and discussions into the update and development of policies and procedures.
• Performs other related duties as assigned.

Qualifications:

• Graduation from a recognized two year program as a Food Service Technician/Supervisor, plus one year of recent related experience or an equivalent combination of education, training and experience.
• Current Food Safe Level II certificate.

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