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Description du poste

Our client in Ottawa is searching for a Food Services Manager. The Food Services Manager manages all aspects of dining services within the facility to meet the nutritional needs of residents and to ensure the effective and efficient preparation and delivery of food to the residents within legislative and budgetary

requirements.

Responsibilities:

  • Establishes, maintains, manages and evaluates the development, delivery and performance of the food services program ensuring that applicable legislative guidelines and expectations are followed;
  • Participates with MOC on the nutritional assessment of residents;
  • Ensures food is prepared in accordance with health guidelines, including administering regular testing for quality assurance (i.e. temperature logs, taste and food quality);
  • Ensures maintenance, cleanliness and proper usage of all equipment in production area;
  • Controls storage, inventory and minimizes waste;
  • Orders and receives food and kitchen supplies within budgetary constraints and monitoring inventory;
  • Executes and maintains new food programs and policies as set out by corporate;
  • Manages and forecasts staffing levels, recruiting, supervising, developing, motivating and retaining employees;
  • Links individual goals to the organization’s and works with staff to set performance standards that are specific, measurable and manageable;
  • Investigates and resolves employee complaints and concerns;
  • Identifies employee training and development needs and opportunities to enhance performance and foster growth;
  • Actively interacts with residents, families and guests in a professional, courteous manner;
  • Ensures a hands-on approach by meeting with residents regularly to assess/discuss food service needs and preference;
  • Is available and flexible to resident and family needs, as required;
  • Performs the duties of the Cook on non-administrative days;
  • Keeps the General Manager promptly and fully informed of relevant day to day operations;
  • Acts as a Manager on Duty on occasional weekends, time off in lieu will be provided;
  • Assists Regional Food Services Manager in long range planning and recommends improved procedures;
  • Participates in all operational FSM meetings set by Regional Food Services Manager;

Qualifications:

Education:

  • Two (2) year diploma in food services, culinary arts or related field from a recognized college

License/Designation:

  • Red Seal Certification an asset and/or equivalent work experiences • Food Handlers Certification

Experience:

  • Five (5) years experience in large quantity food preparation
  • Three (3) years organizational management experience
  • Previous experience in retirement care environment is an asset Knowledge:
  • Food and nutrition best practice, principles and concepts
  • Large quantity food purchasing and preparation
  • Hazardous Analysis & Critical Control Point guidelines (HACCP)
  • Leadership best practices and principles
  • Financial management practices and budget processes
  • Various computer applications, including Microsoft Office, electronic systems, etc.
  • Legislative regulations and policies related to food preparation and service
  • Must be familiar with all applicable health and safety legislation, have knowledge of any potential or actual danger to health or safety in the workplace and have knowledge of appropriate actions to be taken in order to ensure the health and safety of staff

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