Catering Services Manager - Edmonton, AB

JOB SUMMARY

Position: Catering Services Manager

Company: Aramark

Job Location: Edmonton, AB

Job No: # 447533

WORK PERFORMED

• Oversee catering functions and special events for internal and external clients/ groups.
• Meet with clients to determine catering requirements, floor plans, rentals, staffing for events.
• Responsible for customer booking and creating contracts.
• Work closely with Executive Chef and Catering Chef to plan menus for clients.
• Responsible for final approval of catering contracts pre-event.
• Ensure job instructions are clearly understood so that tasks are completed effectively to the client’s satisfaction.
• Ensure all staff provide quality, courteous service to all customers.
• Ensure that food and service meet quality control standards.
• Manage catering purchases and inventory.
• Participate in Operational Reviews for Catering Department.
• Responsible for Catering Budget.
• Conduct weekly meetings with team.
• Ensure that all outside personnel such as agency waiters and bartenders meet Aramark standards and are well informed about the job we require them to do according to the functions, special events and delivery.
• Responsible for seeking new clients and sales to grow the business.
• Establish and maintain clientele rapports.
• Resolve customer concerns.
• Oversee staff scheduling.
• Oversee training and management of staff.
• Ensure proper handling of Company Property.

QUALIFICATIONS

• 2 - 4 years of Catering experience.
• Demonstrated experience in successful business growth.
• Completion of Hospitality or Food and Beverage program.
• Skilled in relationship building and customer service
• Strong leadership skills.
• Ability to multi-task.
• Attention to detail is a must.
• Valid driver’s license.

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

Chef Manager - Edmonton, Alberta

JOB SUMMARY 

Position: Chef Manager

Company: Dana Hospitality

Job Location: Edmonton, Alberta

Job type: Full-time

WORK PERFORMED

• Developing a high-quality team by effectively recruiting, training, coaching performance, and motivating employees in an effort to ensure high levels of product quality and customer satisfaction
• Create dishes that are made from scratch using products that are grown and sourced locally
• Creating, plans and costs menus/recipes for the cafeteria, dining room, and catering.
• Achieving/exceeding established financial & budgetary goals and ensuring the integrity of the cash flow process
• Maintaining strong business relationships with all stakeholders including Dana staff, clients, associates, and suppliers
• Ensuring inventory is adequately maintained; implementing cost-saving measures through effective portion controls and food rotation
• Achieving the highest standard of cleanliness, hygiene, and sanitation in all work areas
• Ensuring all FoodSafe and/or ServeSafe standards are followed by all employees

QUALIFICATIONS

• A degree or diploma recognized in the hospitality industry or an equivalent combination of education, training and experience
• 3 years of recent related experience managing in a high volume food service / cafeteria, catering environment.
• Serve Safe and Food Safe certified
• Ability to communicate effectively in English, both verbally and in writing
• Skills to motivate employees by example and foster an environment of exceptional hospitality and professionalism with every task and interaction
• Capability to effectively resolve issues through superior analytical skills with a strong focus and commitment to quality
• Computer proficiency including POS equipment
• Ability to build effective business relationships
• Experience to work in an efficient manner while managing multiple tasks and priorities
• Professional culinary diploma (Red Seal Chef Status) is an asset

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

CSNM 2023 Annual Conference

  

CSNM 2023 Annual Conference - Registration is open | Join us in Toronto!

    Date: June 21st - 23rd, 2023

    Location: Pan Pacific Hotel in Toronto

Don't miss out on connecting with peers, vendors, and industry experts!

Education topics include:

    1. Human Resources

    2. Advance Care Planning

    3. The Future of Food

    4. National Long Term Care Standards

    & More to Come! 

For more information and to register click in the following link - CSNM

 

Food Service Supervisor/Technician - Victoria, BC

JOB SUMMARY

Position: Food Service Supervisor/Technician
Company: Island Health
Job Location: Glengarry Hospital - Victoria, BC
Salary: $31.85 - $31.85

Job Type: Regular Casual

WORK PERFORMED

• In this role, you will be part of the dynamic Food Service Supervisor/Diet Tech team. 
• You will be responsible for overseeing and participating in the delivery of food services to patients, residents, customers and clients. 
• This position supervises designated staff by coordinating work assignments and coaching employees, as well as recruiting/training and maintaining department standards and procedures. 
• You also receive and process diet orders in a progressive centralized diet office setting utilizing a variety of computerized applications.

QUALIFICATIONS

• Have at least (1) year's recent related leadership experience in the field.
• Graduation from a two-year CSNM accredited program in Food Service and Nutrition Management or meet eligibility requirements.
• Certificate in Food Safe Level 2.

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

Food Services Manager - Sorrento, BC

JOB SUMMARY

Position: Food Services Manager
Company: Sorrento Centre
Job Location: Sorrento, BC
Job type: Full-time, Permanent
Estimated job salary: $48,000 -$50,000 per year

Work Performed:

• Plan, organize, direct, control and evaluate daily operations
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Set staff work schedules and monitor staff performance
• Address customers' complaints or concerns
• Provide customer service
• Recruit, train and supervise staff

Qualifications:

• Education: Other trades certificate or diploma
• Experience: 2 years to less than 3 years
• Supervision 1 to 2 people
• Client focus
• Excellent oral communication
• Excellent written communication
• Organized
• Team player

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

Manager, Regional Culinary Services, Food Services - Vancouver, BC

                                                                                                                                   JOB SUMMARY 

Position: Manager, Regional Culinary Services, Food Services

Company: Vancouver Coastal Health

Job Location: Vancouver, BC

Full/Part Time: Regular, Full-time

Salary: $41.36 - $59.46 per hour

Job Reference: 2023-100458

WORK PERFORMED 

• Manage and oversee the designated area by planning, coordinating, monitoring, implementing, and evaluating all aspects of the culinary program and production services based on the operational needs throughout the organization.
• Work with the food distribution vendor(s) to manage production inventory levels based on needs and projected velocity, coordinates the workflow and production duties of production cooks and food service staff while ensuring that food preparation standards are adhered to and are in line with budgeted labour costs.
• Directly oversee the development of standard recipes for Patient and Long Term Care menus across the organization, in accordance with nutritional and therapeutic needs, taking seasonality and local sourcing into account, while meeting cost per meal day targets. Supports the development of retail and cafeteria menus for the organization.
• Serve as a resource to other managers to help coach and mentor cooks and other food service staff.
• Work closely with product distributors and food vendors managing pertinent food recalls and or food warnings related to all food products within the organization.
• Participate and/or lead the management of vending contracts across the organization’s food services as required.
• Lead projects and initiatives across the Food Services portfolio as identified through avenues such as Ministry or Provincial mandates, cost savings strategies, quality control measures including but not limited to technology improvements and innovations and/or contractual compliance requirements.
• Act as a key champion for Food As Medicine as a strategic priority. Embed planetary health principles of environmental sustainability and emission reduction in culinary menus, food production, and food service operations.
• Oversee all food services staff within the designated area by providing leadership and direction, coordinating work assignments, approving vacations, ensuring continual staff development by determining related training and orientation requirements, performance managing staff and maintaining all related documentation.
• Maintain a good working knowledge of relevant collective agreements and provides direction and leadership under the current terms and conditions of the collective agreement.
• Be accountable for the operating budgets for areas of responsibility, and develops and implements adequate controls of approved budgets, including monitoring the budget, identifying variances, and taking corrective action in order to maintain a balanced budget.
• In consultation with the Director, Food Transformation and Strategic Projects, plan the annual department budgets. Is responsible for ongoing adherence to budget objectives for supplies, staffing and equipment. Investigates suitable substitutes when a product is in short supply or fails to meet the changing requirements. Regularly evaluates patient and long term menus to ensure they are meeting cost per meal day targets. Frequently reviews retail menus to ensure the food costs and sale prices are consistently meeting targets, and that revenue is in line with budgeted forecasts.
• Participate in annual capital equipment process including submitting capital requests, maintaining and prioritizing lists and attending relevant meetings.
• Review production items regularly to ensure menu items continue to meet high standards, and takes stakeholder feedback into account. Adjusts menus and recipes for improvements as necessary. Working with distributors and suppliers, evaluates food products to assure the quality standards are consistently maintained.
• Responsible for ensuring nutritional data is up to date and current, which includes maintaining relevant documents on internal and external forums and communicating, updated information with stakeholders as necessary.
• Conduct internal product complaint investigations adhering to established protocols.
• Responsible for the oversight of the cleanliness, and sanitation of the kitchen area, storage facilities and working spaces in compliance with all federal, provincial and local food safe regulations. Takes any actions required to minimize any potential risks.
• Ensure food service equipment is in good working order through preventive maintenance programs, oversees ongoing maintenance and repairs as needed by working with onsite maintenance contractors and/or external vendors.
• Ensure safe and quality service is delivered, all the while ensuring cost efficiency, consistency, and standardization is achieved.
• Provide leadership and input for operational practice by seeking out and identifying best practice in service delivery and ensuring that procedures and policies developed by the organization reflect standardization and best practice and, once complete, are communicated and implemented throughout the Health Service Area.
• Participate as a member on product selection committees, infection control committees, and other quality assurance committees as required.
• Perform duties in accordance with all sanitation and safety requirements (e.g., HACCP and WHMIS). Responds to and/or reports injuries and safety hazards to Manager or designate immediately.
• Perform other related duties as assigned.

QUALIFICATIONS

• Completion of an approved post-secondary culinary program or other relevant educational program.
• Five (5) years’ recent related experience in food/production management in health facilities, or an equivalent combination of education, training and experience.
• Red Seal Chef Certification and/or Completion of relevant health care administration courses and graduation from a recognized culinary training course is an asset.

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

Food Services Manager - Kamloops, BC

JOB SUMMARY

Position: Food Services Manager
Company: Chartwells
Job Location: Kamloops, BC
Job type: Full-time
Estimated job salary: $52,000 - $65,500 per year

Work Performed:

• Confidently lead and manage the food services team
• Create a warm and comfortable dining room atmosphere and positive impression at each meal
• Provide a personalized and memorable dining experience to ensure the highest level of customer satisfaction
• Training to grow your skills and learn how to become an experiential leader
• Learn every day

Qualifications:

• Previous management experience in food service
• Previous cooking and serving experience in food service
• Leadership skills to guide and support the food and beverage team
• A passion for providing exceptional customer experience
• Energy, enthusiasm, and an irresistible smile

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

Food Service Supervisor I - Prince George, BC

JOB SUMMARY

Position: Food Service Supervisor I

Company: Northern Health

Job Location: Univ. Hospital of N. BC - Prince George, BC

Job type: Full-time

Job salary: $31.85 per hr

Competition #: 05588504

 

Work Performed:

• In accordance with established visions and values of the organization and working within the scope of Northern Health (NH) Regional Food Service Policies and Processes, the NH Regional Food Safety Plan, and the NH Regional Food Sanitation Plan, this position is responsible for the day to day operations and supervision of the food services staff at assigned facilities. 
• Under the supervision and direction of the manager or designate, spends the majority of the time overseeing a food services operation by supervising designated staff and performing related administrative duties, and/or visiting patients/residents to obtain feedback on patient/resident meal satisfaction.

Qualifications:

• Graduation from a recognized two (2) year program in Food Service Supervision plus one (1) year’s recent related experience or an equivalent combination of education, training, and experience.

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

Food and Beverage Training Manager - Burnaby, BC

JOB SUMMARY 

Position: Food and Beverage Training Manager
Company: Gateway Casinos Corporate Office

Job Location: Burnaby, BC

Job type: Full-time

WORK PERFORMED

• Assists in developing training documents and, coordinates and evaluates curriculum development, training outlines, reference materials and handouts for new employee training programs.
• Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors
• Works with Food and Beverage Managers, Human Resources, and Casino stakeholders to execute the rollout of food and beverage training material.
• Develops and establishes training objectives and standard to be consistent with the operational goals.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Determines appropriate instructional methodologies and formats; evaluates and recommends external programs, as appropriate to meet training goals and objectives.
• Implements and manages approved training programs and plans. Ensures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Execute on site food and beverage training program for both management and front line staff.
• Oversees the delivery of individual and/or group training and instructional programs, based on previously established programs providing technical, operation, and customer service skills training.
• Supervises the trainers during training implementation, evaluates performance, and makes recommendations; motivates trainers to achieve peak productivity and performance.
• Serves as a resource to food and beverage operations in the identification and resolution of training concerns, which may affect the quality of services and supports the Food and Beverage Managers to meet corporate expectations and standards.
• Works with available internal programs to appropriately track all training completed, attendance of employees and creates a calendar for all training activities.
• Develops new techniques of service towards maximizing guest satisfaction and minimum operating costs
• Assists with the training for projects as required.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Performs audits of the food & beverage operations.
• Provides feedback, follow up, and coaching to the sites based on audit results.
• Informs and/or update executives, peers and subordinates on relevant information in a timely manner
• Assists sites identify measurable goals and creates strategic action plans to address any concerns that arise from the audit.
• Working with health and safety department to ensue standards adhere to government requirements.
• Assist in openings, menu roll outs, protocol or process change implementation for both culinary and front of house F&B departments.
• Ensure delivery of hospitality focused training is implemented at every level of people development.
• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
• Performs other duties as required.

QUALIFICATIONS

• 3 + years experience in Front of House training in the food and beverage industry. Multi – unit/brand experience an asset
• Knowledge with LMS and content creation
• Ability to identify operational training needs
• Demonstrated ability to develop, implement and evaluate strategic training programs
• Knowledge and understanding of food and beverage operations and technical training standards and needs
• Knowledge and understanding of adult learning principles, and of a wide range of training methods, techniques, and formats
• Demonstrated success in facilitation and presentation skills
• Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.
• Strong leadership, communication and collaborative abilities
• Strong business and management acumen
• Skill in organizing resources and establishing priorities
• Excellent knowledge of Microsoft software (Outlook, Word, PowerPoint and Excel)
• Reliable transportation for travel between sites

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

Catering Manager - Edmonton, AB

JOB SUMMARY

Position: Catering Manager

Company: Compass Group
Job Location: Edmonton, AB

Job type: Full-time

WORK PERFORMED

• Monitor and organize catering orders with weekly invoicing
• Perform administrative duties, including: All booking, coordinating and follow-up on all catering events, reconciling billing and invoices and preparing month end
• Ensure specifications and requests of each catering event are communicated and executed down the channel effectively
• Work collaboratively on menu planning with clients and Executive Chef, and identify revenue-generating opportunities
• Assist in production, hiring, employee training, staff scheduling, associate supervising, as well as addressing and resolving employee relations issues
• Direct department activities and maintain highest-quality service standards
• Maintain compliance with industry, company, and legislative standards
• Develop team and provide performance improvement programs

QUALIFICATIONS

• Degree in Hospitality/Food Service
• AFST (Advanced Food Safety Training)
• Strong management skills, capable of motivating, leading and developing associates
• Excellent client relationship-building and communication skills
• At least three or more years of related hospitality experience in a food service environment, as well as 3 years’ supervisory experience
• Ability to control food and labour costs
• Detail-oriented and a strong team player
• Excellent communication skills (written and verbal)
• Proven Microsoft Office skills (Word, Excel, Outlook) and comfortable with utilizing multiple supporting programs
• Must have ability to support managing larger groups in the main Retail Food operation

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