Food Services Manager

This position provides oversight and direction for the Food Services department, ensuring safety, health, cost efficiency and legal compliance in food services for clients and services.

Food Service:

• Ensures the safe preparation and storage of food and the safe and hygienic handling of food.
• Plans menu and ensures that meals are prepared in accordance with the approved menus and recipes, allowing for changes due to donations.
• Ensures that all kitchen equipment and appliances are cleaned and maintained .
• Ensures that the stock room is in order and that stock is rotated.
• Adapts work practices within specific parameters to ensure the efficient delivery of food services.
• Responds to residents'/clients' requests for specific food items and responds to complaints.
• Ensures that reasonable planning has been made for special dietary needs of the residents.
• Ensures the appropriate catering of special events.
• Performs other related duties as assigned.

Human Resources:

• Recruits, orients, trains, recognizes, evaluates direct reports.
• Ensures program is fully staffed with qualified staff and that staff have the resources to do their jobs.
• Ensures supervision and performance management are in place for all staff.
• Ensures program staff participate in mandatory training.
• Conducts probationary and annual performance review meetings and prepares evaluation documents for direct reports and ensures same is done for all program staff.
• Develops kitchen staffing schedule.
• Ensure employees are paid accurately and on-time utilizing The Salvation Army's electronic payroll system and following all policies, procedures, and practices.
• Effectively utilizes, supports, evaluates, and retains volunteers.
• Develops, revises, and adapts work techniques and methods to maximize operational efficiency and for employee training.

Financial:

• Assists with developing, monitoring, and controlling annual operating budget.
• Prepares purchase requisitions, and other finance documents, in accordance with Finance procedures.
• Reviews contract(s) in collaboration with Director of Facilities and Executive Director
• Demonstrates diligent stewardship of resources.

Administrative:

• Identifies and monitors to ensure compliance with the food and health standards; assists with developing policies and procedures for the Food Services Department.
• Ensures kitchen records and statistics are maintained including kitchen temperatures, cleaning records and donation records.
• Prepares and maintains reports, statistical information, and departmental records.
• Assures that the department is aligned and complies with the Salvation Army Accreditation Standards.
• Prepares and submits documentation, reports, and statistics as required, to management.
• Attends and participates in meetings, events, committees as required.
• Attends meetings as requested by the Director of Facilities.
• Creates and maintains an up-to-date position manual.

CRITICAL RELATIONSHIP MANAGEMENT

Internal Applicants:

• Ministry Unit employees, volunteers, and students
• Managers
• Food Services team members
• Residents and clients

External Applicants:

Suppliers, Alberta Health Services

The Salvation Army - Canada and Bermuda Territory Job Description

MANAGERIAL/TECHNICAL LEADERSHIP RESPONSIBILITY:

• Reports directly to: Director of Facilities
• Direct reports for this position: the incumbent provides first line supervision for more than 6 staff members {Cooks, Kitchen Helpers, Food Services Team Leader and/or Senior Cook).
• Supervises volunteers and/or student.

FINANCIAL AND MATERIALS MANAGEMENT:

• Moderate material responsibility {proper storage and utilization of food, proper use and maintenance of equipment, etc.)
• In collaboration with members of the Director of Facilities, responsible for the inventory for all food related areas of the ministry.
• The incumbent prepares part of the departmental budget.
• Limited input into new policy development.

WORKING CONDITIONS:

• Work in kitchen and office environment.
• May experience occasional periods of physical strain involving some fatigue.
• Standing for long periods of time daily to prepare meals.
• Working with moving objects and sharp utensils, possibility for soft tissue injury.
• Utilization of varied equipment which generates extreme heat, possibility of burns.
• Flexibility of hours is required due to a variety of situations and nature of the position which may create personal inconveniences.
• Stress may be involved when working with staff or with guests.
• Works in a commercial kitchen within a men's residential facility.
• Hot/steamy environment; also enters freezers.
• Noise and odours.
• Timeline pressures.
• Verbal aggression from residents/clients.
• Shift work that may affect lifestyle.

The above responsibilities must be performed in keeping with The Salvation Army's Mission, Vision and Values, in a professional manner, upholding our code of conduct.

• Completion of a formal post-secondary/college program of two academic years
• Red Seal Certification or equivalent
• Police Information Check with Vulnerable Sector Search
• Food Safety Certificate per Alberta requirements
• An alternate combination of education and experience may be considered.
• A minimum of three years of related experience in an institutional kitchen or related setting, including up to two years of cooking experience and at least one year of experience in areas of supervision and budgeting.
• Thorough knowledge of the equipment, methods and procedures employed in the preparation, cooking, and serving of food in an institutional setting.
• Basic Computer skills - Microsoft word, Outlook, and Excel

• Communicates effectively orally and in writing.
• Able to supervise, instruct and give on-the-job training to others.
• Establish and maintain effective working relationships with the food service team.
• Attention to detail and problem-solving skills.
• Passion for the highest level of food quality .
• Energetic, upbeat, and ambitious.
• Demonstrated ability to achieve professional and personal goals.
• Skilled business sense regarding inventory management, food cost, labour and scheduling, variable costs, etc.
• Established leadership skills - people development, ability to motivate everyone around you to always be at their best.
• Attention to detail, problem solving and analytical skills.
• Strong sense of integrity and confidentiality with professional ethics and a balanced sense of fairness and flexibility.
• Demonstrated experience in supervising staff and working in a team setting.
• Able to delegate and hold staff accountable efficiently and respectfully.
• Awareness of issues involved in aboriginal and cross-cultural ministry.
• Effective communication in English both written and oral.
• Effective time management and organizational skills.
• Ability to work independently and within a team environment.