The incumbent is responsible for directing and implementing all aspects of food and beverage services to meet the nutritional needs of retirement residents and provide a memorable dining service,in accordance with Company policies and procedures, legislative/regulatory requirements and fiscal constraints.
must have COVID vaccine proof
Job Responsibilities:
- Plans, organizes and manages the activities of the Dining Room and Kitchen operations, including daily menus and features, ensuring efficient food production flow; makes changes as necessary to improve quality of service.
- Establishes and implements departmental policies and procedures in accordance with legislative regulatory requirements and interprets these for residents, families and other departments.
- Continually be aware of and maintain the highest standards of professionalism by enforcing and adhering to the company dress code and/or wearing the Company uniform.
- Ensures food is prepared in accordance with health guidelines, including administration of regular testing for quality assurance (temperature, taste, etc.).
- Develops and maintains ongoing relationships with key suppliers and Public Health officials.
- Performs duties as needed in the department to facilitate the food service operations (e.g. food prep, cooking and serving).
- Participate actively in all Health and Safety, Fire and Quality Assurance programs.
- Selects, supervises and monitors kitchen& dining room staff and evaluates performance to assure a high level of productivity and the best use of staff capabilities. Schedules hours and assigns duties in the department.
- Develops and conducts in-service programs; ensures that all employees receive proper orientation and instruction.
- Maintains all required records such as invoices, reports, statistics, etc. in accordance with policies, procedures and legislative requirements.
- Manages and participates in food and beverage budget preparation and control. Analyzes budget variances and develops action plans for improvement.
- Oversees the ordering and receiving of food and kitchen inventory from authorized suppliers within allocated resources and monitors inventory.
Knowledge & Skills Requirements:
- Completion of two year community college Culinary Arts program or equivalent program from an accredited institution, with a Red Seal designation.
- Food Handling Certificate required.
- Previous managerial experience, preferably in a large quantity food production environment.
- Computer proficiency essential.
- Strong written and verbal English communication skills.
- Knowledgeable of the Health and Safety regulations, Retirement Homes Act and other relevant legislative/regulatory requirements.
Working Conditions:
- Work on a continuous basis in extreme hot and cold temperatures.
- Walking, stretching and standing for at least 3hoursper day.
- Regularly lift up to 50 pounds, unassisted; push & pull wheeled equipment up to 50 pounds.
- Bending, stooping on a regular basis.
- Operate a computer 25% of the time.
- Able to work occasional evenings and weekends for special events.
