Food Service Manager - Calgary, AB

JOB SUMMARY

Position: Food Service Manager

Company: Aramark

Job Location:  Calgary, AB

Job No: # 431715

WORK PERFORMED

• Leadership
• Use Aramark's coaching model to engage and develop team members to their fullest potential
• Reward and recognize employees
• Ensure individual and team performance meets objectives and client expectations
• Plan and lead daily team briefings
•  Ensure safety and sanitation standards in all operations
• Client Relationship
• Identify client needs and communicate operational progress
• Financial Performance
• Ensure the completion and maintenance of P&L statements
• Deliver client and company financial targets
• Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
• Productivity
• Bring value through efficient operations, appropriate cost controls, and profit management
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
• Ensure entire team is trained and able to implement
• Supervise team regarding production, quality and control
• Compliance
• Maintain a safe and healthy environment for clients, customers and employees
• Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
• Additional Responsibilities
• Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director
• Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer

QUALIFICATIONS

• Requires at least 1 year of experience
• Requires at least 1 year of experience in a management role
• Strong interpersonal skills 
• Ability to maintain effective client and customer rapport for mutually beneficial business relationships
• Ability to demonstrate excellent customer service using Aramark's standard service model
• Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Must be able to stand for extended periods of time.

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

Lead Cook - Langley, BC

JOB SUMMARY

Position: Lead Cook
Company: Langley Seniors Village - Retirement Concepts
Job Location: Langley, BC 
Job type: Full-time, Permanent

Job salary: $21.70 - $23.84 an hour

WORK PERFORMED

•  Responsible for the production and service of menus using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
• Coordinates the activities and work flow during production, presentation / service and clean up of assigned staff and area(s).
• Ensures the proper preparation, delivery and service of food to ensure safety of residents, guests and the public. Performs audits testing palatability and temperature and takes corrective action as necessary.
• Estimates food requirements according to the needs of the facility, orders and receives supplies as per established purchasing practices, resolves discrepancies with suppliers as required.
• Establishes and ensures maintenance of food rotations in storage / inventory in order to minimize spoilage and waste.
• Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.
• Assists the Food Services Manager in the organization and evaluation of Food Services and staff to ensure a continual high standard of Food Services.
• Promotes and maintains positive communication and relationships among management, staff, residents, and the public.
• In the absence of the Food Service Manager, is responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
• Other related duties as required

QUALIFICATIONS

• Grade 12 or equivalent
• Graduation from a recognized program in cooking or equivalent combination of education and experience.
• “Food Safe Level 1” Certificate / “Food Safe Level 2” preferred
• Knowledge and experience with cooking, butchery, baking, kitchen equipment and machine
• Two years’ experience in hotels, restaurants or institution
• One year or more years of supervisory experience is required
• All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.

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

Director of Culinary Services - West Vancouver

JOB SUMMARY

Position: Director of Culinary Services

Company: Revera
Job Location: Hollyburn House - West Vancouver, BC

Job type: Full-time

Job ID: R11578

WORK PERFORMED

• Ensuring Resident & Employee Safety
• Engaging with residents and employees to consistently achieve high results through the survey process
• Hiring & training a team of superstar culinary and serving experts!
• Living our values and ensuring others on your team do to
• Maintaining Food & Labour costs
• Collaborate - Work with the Executive Director, National Culinary Manager and residents to implement the culinary vision and program objectives.
• Manage - Effectively manage a team of people, department financials and resident satisfaction.
• Roll-up your sleeves - Take a hands-on approach to leading, mentoring, and filling in as required to support both the culinary and dining staff.
• Comply - Maintaining food quality in compliance with regulations company policies and culinary standards.
• Cultivate - Build and maintain strong relationships with the community residents, employees, and managers along with the regional support team and vendor partners.
• Create - Elevate and deliver "Best In Class" dining experience using your creative culinary expertise.

QUALIFICATIONS

• Community College Food Services Supervisor Course or Equivalent
• Valid Food Safety/Food Handler's Certification
• Red Seal & Smart Serve Certification
• Passion for Customer Service and Resident Interaction
• Better than average computer skills
• Union Management Experience
• Values of Respect, Integrity, Compassion & Excellence
• Must provide a complete and current (within six months) Vulnerable Sector Check (including a Criminal Background Check) or be willing to obtain one

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

Food Service Manager - Cranbrook, BC

JOB SUMMARY

Position: Food Service Manager
Company: Landmark Cinemas
Job Location: Cranbrook, BC
Job Type: Full-time

Work Performed:

• Collaborate with the Management team to effectively manage operations of the theatre (Including: labour cost, cost of sales, revenue control, speed of service, Guest satisfaction, equipment and procedure training, safety of Guests and Cast, and film & product quality)
• With a focus on food service, the In-Theatre Sales Manager is responsible to manage day-to-day operations of the department with respect to; revenue generation, effective scheduling & labour management, equipment maintenance & repair costs, speed of service, Guest satisfaction, superior quality & preparation standards, food safety, cash management, and food service accounting
• Execute all food service programs at theatre-level including; training and coaching of frontline cast, as well as, providing management peer guidance and direction with respect to execution
• Create engaging Cast incentives to promote a variety of sales initiatives
• Accountable for inventory management which includes, but is not limited to, ordering & maintaining appropriate stock levels for business volume, maintaining control over expenditures, and minimizing shrink/waste within food service operations
• Communicate on an ongoing basis with Management teams, including the General Manager and Regional In-Theatre Sales Manager, by attending all scheduled meetings and by use of the communication tools provided
• Engage with Guests and make them feel special - helping to enrich people's lives through the power of movies
• Be available and visible to Cast and Guests; observe and assist with any potential issues
• Provide consistent performance feedback to all levels of Cast and address performance issues in a timely manner using effective performance management tools
• Work safely and ensure all levels of Cast are made aware of and follow work safe practices
• Ownership and accountability of budgets, targets, and results

Qualifications:

• Minimum 3 years related experience (Movie Theatre, QSR or convenience store, retail environment, etc.) in a leadership role
• Completion of a post-secondary school program with a focus on business acumen, hospitality, entertainment, and food service management is considered to be an asset
• Proven track record in managing/leading food service business
• Understanding/knowledge of food production, food safety, merchandising, food service sales, revenue, and inventory control procedures
• Prior experience with projection or audio-visual equipment is considered to be an asset
• Proficiency with food production, revenue control procedures, and related systems is considered to be an asset
• An ability to set actionable goals, takes initiative to deliver, and shows persistence in problem-solving while keeping others focused on results
• Commitment to excellence in Guest service with proven ability to maintain a significant attention-to-detail
• Excellent written, verbal, and listening communication skills and proficiency with the Microsoft Office Suite

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

Food & Beverage Manager - Burnaby, BC

JOB SUMMARY

Position: Food & Beverage Manager
Company: Grand Villa Casino
Job Location: Burnaby, BC
Job Type: Full-time
Job Salary range: $67,000 - $85,000 per year

Work Performed:

• Responsible for the profit and loss accountability for food and beverage and hotel operations (as applicable) based on approved board budgets (and forecasts). This includes providing input into the annual budget process and regular re-forecasting throughout the year and weekly profitability reporting for all Food and Beverage outlets.
• Oversees the Food and Beverage operations, and provides assistance where required to the hotel operations, convention services and purchasing departments (at applicable sites).
• Develops and implements initiatives and promotional activities to drive revenue growth in Food and Beverage and the hotel (as applicable) in collaboration with Marketing.
• Develops systems and procedures that achieve higher cost efficiency, particularly labour.
• Works closely with all department managers including casino operations to identify cross marketing opportunities and facility wide promotions.
• Retains guests and enhances guest loyalty through implementation and maintenance of a loyalty retention program.
• Manages recruitment, training and staff development to enhance the strength and effectiveness of staff and managers’ ability to achieve strategic and operational objectives.
• Provides operational leadership and decision making on technical and incident related issues.
• Offers customer service training and guidance to managers and ensures the delivery of operational excellence in customer service for all food and beverage and hotel departments as applicable.
• Maintains a thorough and updated knowledge of company policies and procedures.
• Ensures compliance with food handling requirements and regulations.
• Ensures compliance with provincial regulations including health and safety.
• Ensures scheduled inspections and regular maintenance of equipment is undertaken.
• Works with the corporate food and beverage team and in-house chef in the area of cuisine, menu planning and design.
• Stays informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in the industry.
• Takes on additional responsibilities as required

Qualifications:

• Minimum 5 years of food and beverage and/ or hospitality management experience
• Post-secondary education in hospitality management or a related field.

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

Last call - tomorrow's webinar on "What's New in Food Allergy Prevention and Management in Infants and Toddlers"

 

 Date: Feb. 16, 2023 

Time: 13:00 - 14:00 pm ET

"What's New in Food Allergy Prevention and Management in Infants and Toddlers"

Speakers: 

• Edmond S. Chan MD, FRCPC, FCSACI, FAAAAI - University of British Columbia
• Brock Williams, MSc, RD, PhD(c) - University of British Columbia 

After this webinar, attendees should be able to: 

1. Discuss the evidence surrounding the earlier introduction of allergenic foods for high-risk infants
2. Understand the importance of regular ingestion to maintain tolerance once a food has been introduced
3. Introduce the concept and evidence for infant oral immunotherapy when primary prevention is not successful

To register: CLICK HERE

Assistant Manager, Food Services - Vancouver

                                                                                                                                          JOB SUMMARY 

Position: Assistant Manager, Food Services

Company: Vancouver Coastal Health

Job Location: Vancouver General Hospital, Vancouver, BC

Full/Part Time: Full-time

Salary: $34.68–$49.86 an hour

Job Reference: 178671-cmc

WORK PERFORMED 

• Oversee all food services staff within the department by providing leadership and direction, coordinating work assignments, approving vacations, ensuring continual staff development by determining related training and orientation requirements and maintaining all related documentation.
• Establish and oversees standardized production schedules, recipes, inventory levels and reheat methods. Evaluates foods being prepared, served and distributed to ensure established standards of quality, quantity and safety are maintained.
• Monitor and evaluates the achievement of service objectives for the service area. Promotes positive interdepartmental relationships through effective communication consulting and negotiating with user departments.
• Assist the Regional Manager or designate with the development, implementation and review of service area standards, policies and procedures to ensure they comply with legal and professional standards. Contributes to the overall strategic plan for departmental operations. Analyzes current situations and future requirements and sets priorities for planning, implementing, monitoring and evaluating strategies. Works within the context of the organization’s long-range strategic plans and its complex multi-site environment.
• Develop, revise and prepare direct charge and contract order sheets for the acquisition of supplies; implements the health authority’s food service standards regarding products, receiving, storage and rotation of food. Meets with vendor representatives to discuss quality and delivery issues and/or concerns and to review new products. Participates in establishment of product and service specifications, for tendering of new contracts within the portfolio.
• Screen job applicants for designated service area. Conducts interviews and reference checks and screens applicants for internal and external job postings and completes competition score sheets and awards positions. Offers employment to qualified candidates.
• Utilize computerized applications and relevant software to produce, maintain and update a variety of records and reports; prepares and distributes correspondence documents and reports. Creates various forms, spreadsheets and documents. Maintains files and filing systems, including correspondence, anecdotal notes, employee records, equipment and supply records.
• Interpret and communicates regulations and standards to staff to ensure adherence to practices and procedures compliant with Work Safe BC regulations and standards. Participates in return to work initiatives, fire prevention and disaster plans as required by the employer.
• Evaluate employee performance and manages attendance according to established procedures. Coaches and disciplines staff in the designated service area following discussion with the Regional Manager. This position applies the collective agreement in consultation with the Business Partner.
• Participate in the development of Food Services mission, philosophy, policies, objectives and standards and Continuous Quality Improvement by developing and conducting audits in collaboration with the Business Performance Services.
• Participate and contribute at various meetings, and committees, as required by the Regional Manager.
• Participate in the menu planning, auditing and recipe development process in accordance with the organization’s guidelines and standards to meet the satisfaction and diet needs of customers, patients, residents and clients.
• Manage food services, and if applicable cafeteria and catering including planning menus and services for patients, residents and clients and ensuring adherence to production and service capabilities, cost constraint, presentation and nutritional requirement as established with organization’s guidelines and standards. Implements Ministry of Health retail initiatives where applicable.
• Monitor equipment for preventative maintenance, repairs and replacement; troubleshoots and completes routine work orders for repair service. Recommends purchase/replacement of equipment to the Regional Manager or designate.
• Provide input to the Regional Manager or designate regarding capital and operating budget requirements. Participates in the establishment of product and service specifications for tendering of supplier contracts, and is accountable for monitoring and controlling expenditures in designated service areas. Monitors and reports on budget variances, advising the Regional Manager or designate of issues and concerns.
• Work with BISS for food safety, client satisfaction, food waste and menu audits. Interprets results and leads the implementation of corrective action, communicates same to staff and monitors for quality and consistency.
• Participate in development of essential services plans in consultation with Regional Manager or designate in preparation of job action with significant involvement in essential service levels, menu and staff planning, logistics, training and execution.
• Carry out responsibilities in accordance with health and safety requirements. Immediately reports unsafe situations by notifying supervisor or other appropriate personnel.
• Perform other related duties as assigned.

QUALIFICATIONS

• A level of education, training and experience equivalent to a Bachelor’s degree in Food Service Administration or completion of an approved post-secondary course as a Food Service Supervisor/Manager.
• Five (5) years’ recent related experience in service management in health facilities including operational experience with quality assurance programs and food service policy and procedures within a healthcare setting.
• Completion of relevant health care administration courses and graduation from a recognized culinary training course is an asset.

To Apply - Follow the link to the company website for more details. 

Food Services Supervisor / Diet Technician - Vancouver

JOB SUMMARY

Position: Food Services Supervisor / Diet Technician

Company: Providence Health Care
Job Location: Vancouver, BC
Job type: Casual

Job salary: $29.84 per hour

WORK PERFORMED

• Ensuring that diet orders are compliant for nutritional care for patients using the nutrition software program.
• Being the liaison between Clinical Nutrition and Food Services.
• Conducting nutritional screening of patients/residents for malnutrition risk.
• Visiting patients to obtain diet related information regarding nutritional and therapeutic diet needs.
• Overseeing the daily food service in assigned areas including supervising designated staff, maintaining and updating manual and computerized records such as the staffing schedule, performing related administrative duties and maintaining food standards by participating in quality assurance activities.

QUALIFICATIONS

• Graduated from a recognized two-year program in Food Service Supervision
• Food Safe Level 1 certification
• One year’s recent, related experience or an equivalent combination of education, training and experience.

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

Assistant Director, Food & Beverage - Victoria, BC

JOB SUMMARY

Position: Assistant Director, Food & Beverage
Company: Hotel Fairmont Empress
Job Location: Victoria, BC
Job type: Full-time,
Job Salary range: $87,500 - $111,000 a year

WORK PERFORMED

• Lead, mentor and train the Food & Beverage operations team to deliver on our Service Culture and leadership promise
• Develop sincere relationships with guests, colleagues, and departments in a warm atmosphere
• Use your emotional intelligence to create unforgettable guest experiences by understanding each guest as a unique individual, engaging with empathy, anticipating guest needs, and delivering a flawless experience
• Inspire your team to provide our guests with a flawless, meaningful and authentic luxury experience delivered in a personal way
• Act as an Ambassador and collaborate with the operations team by responding in a professional, timely and consistent manner to guest, colleague, and third party concerns, with the goal of always improving and when necessary, recovering remarkably
• Demonstrate a commitment to Service Excellence through a visible presence on the floor, responding to and analyzing guest feedback through our Voice of Guest platform, and leading improvement activities based on guest and colleague feedback
• Strategize on new products, service offerings, and upsell opportunities
• Create and achieve F&B goals aligned with our four pillars (colleague, guest, owner, brand)
• Create an F&B leadership succession plan by coaching and developing leaders through ongoing conversation and feedback, annual performance reviews, developmental plans, and career paths
• Lead F&B division in employee engagement initiatives and action planning based on colleague feedback and engagement survey responses
• Host and empower departmental leaders to hold monthly departmental meetings related to hotel goals and planning, guest satisfaction, financial results, employee engagement, health & safety, employee recognition, sustainability, brand standards, etc.
• Actively participate in hotel committees for recognition, sustainability, health & safety, and diversity & inclusion, and promote and champion committee initiatives
• Network with peers in the PNW region and industry to understand industry trends and develop innovative service and product ideas
• Develop and maintain strong partnerships with corporate and tourism sponsors

QUALIFICATIONS

• Prior experience working in a union environment preferred
• University degree in Hotel Management or related discipline a strong asset
• Ability to lead by example by promoting a strong team culture and setting the scene for high performance
• Proven ability to build and maintain strong relationships with stakeholders
• Proven ability to analyze data and trends, create strategies for improvement, and take risks
• Excellent interpersonal and communications skills
• Highly organized and ability to work well under pressure with competing priorities and deadlines
• Flexibility and ability to adapt to changing priorities
• Vision and ability to lead and motivate others
• Ability to create and promote a fun working environment

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

Webinar: What's New in Food Allergy Prevention and Management in Infants and Toddlers

 

Date: Feb. 16, 2023 

Time: 13:00 - 14:00 pm ET

"What's New in Food Allergy Prevention and Management in Infants and Toddlers"

Speakers: 

• Edmond S. Chan MD, FRCPC, FCSACI, FAAAAI - University of British Columbia
• Brock Williams, MSc, RD, PhD(c) - University of British Columbia 

After this webinar, attendees should be able to: 

1. Discuss the evidence surrounding the earlier introduction of allergenic foods for high-risk infants
2. Understand the importance of regular ingestion to maintain tolerance once a food has been introduced
3. Introduce the concept and evidence for infant oral immunotherapy when primary prevention is not successful

To register: CLICK HERE