POSITION DESCRIPTION: Food Services Manager
REPORTING TO: Manager
Oncore Seniors Society is committed to creating welcoming, respectful and inclusive communities for seniors and adults with disabilities. Our passion is to make a positive difference to the quality of life for the people who reside with us by providing an equitable, high-quality experience that supports dignity, well-being and individual needs.
Organizational Values
Stakeholder Satisfaction, Quality, Competence, Teamwork, and a passion for “Working Better Together”.
POSITION OVERVIEW
The Food Services Manager (FSM) oversees all kitchen and dining-room operations and leads employees in providing residents and guests with safe, nutritious, appealing and enjoyable meals. This is a hands-on management position accountable for resident satisfaction, menu development and execution, union scheduling, employee performance, purchasing, budgeting, food safety and regulatory compliance. The FSM must also be prepared to step into food preparation and cooking whenever operational needs require.
RESPONSIBILITIES
Resident Communications:
· Build respectful relationships with residents; remain visible during meal service and respond promptly to dining concerns.
· Gather resident input through surveys and verbal feedback and use the results to improve menus and service.
· Provide suitable choices for dietary restrictions and preferences, explain menu items and healthy alternatives, and provide seating support where required.
· Provide additional resident support on weekends when other office employees are not in the building.
Food Services:
· Plan and execute diverse seasonal menus in collaboration with residents and other Oncore communities, considering nutrition, food availability, market trends and budget requirements.
· Create and maintain standardized recipes, portion controls, production practices and presentation standards.
· Oversee daily food preparation, meal delivery and dining-room service to ensure quality, presentation and timeliness.
· Prepare and cook meals when required to maintain service continuity and support the team.
· Coordinate dietary alternatives, special meals and theme events while maintaining a clean, organized and welcoming kitchen and dining environment.
Employee Leadership & Union Scheduling:
· Provide day-to-day leadership, direction, coaching and performance feedback to kitchen and dining-room employees and volunteers.
· Prepare and maintain Food Services schedules, managing shift coverage, vacation requests, sick calls, call-ins and overtime in accordance with the applicable collective agreement, including seniority and staffing provisions.”
· Oversee recruitment, training, certification, employee development and discipline while promoting a respectful workplace.
Purchasing & Administrative Responsibilities:
· Manage weekly food, supply and special-event purchasing; maintain positive relationships with vendors and suppliers.
· Monitor receiving, storage, inventory, product quality, food costs and usage; maintain appropriate stock while minimizing waste.
· Develop, monitor and manage the Food Services departmental budget and respond to operating trends.
· Ensure kitchen and dining-room equipment is functioning; coordinate preventive maintenance and maintain service records.
· Maintain required records, participate in operational meetings, improve kitchen processes.
· Serve as the designated manager on weekends or at other assigned times, respond to building-wide matters within the scope of the role, and follow established escalation procedures.
Food Safety, Compliance & Best Practices:
· Ensure compliance with FOODSAFE, WHMIS, public-health, occupational health and safety, sanitation and cleaning requirements.
· Communicate with the Health Authority and other third parties as required and perform all duties in accordance with Oncore policies, procedures and the applicable collective agreement.
· Maintain confidentiality and perform other related duties as required.
QUALIFICATIONS
Requirements:
· Minimum two years of successful food-service leadership or supervisory experience, including hands-on cooking, food preparation, menu planning and execution.
· Union scheduling and shift-coverage experience is an asset.
· Experience managing food purchasing, inventory, vendors and departmental budgets.
· Current FOODSAFE and WHMIS certification, or ability to obtain.
· A clear criminal record check is required as a condition of employment.
· Valid Class 5 driver's licence and acceptable driver's abstract.
· Experience in seniors living, healthcare or institutional food service is an asset.
Skills and Abilities:
Demonstrated ability to:
· Respond compassionately to the dietary and service needs of seniors and adults with disabilities.
· Lead and motivate employees while building a strong, respectful team environment.
· Interpret collective-agreement provisions related to scheduling and staffing.
· Organize priorities, solve problems, communicate professionally and work calmly under pressure.
Please apply with resume and cover letter.
Application Requirement: Please include a brief cover letter with your application explaining why you are interested in this position and what you feel you would bring to our team. Applications submitted without a cover letter will not be considered.
Pay: $52,000.00-$56,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- Vision care
Work Location: In person
