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.