SCOPE:
Food Services Coordinator contributes to a hospitable environment for all MHH stakeholders including residents, caregivers, clients and visitors through overseeing the planning and execution of all Matthews House Hospice food services
DUTIES AND RESPONSIBILITIES:
1. Daily & Special Event Food Services
- Plan and oversee the preparation of a weekly house menu plan
- Plan and oversee the preparation of food services for fundraising and other special events
- Give consideration to special and cultural dietary needs when planning food services
2. Community Food Experience Projects
- Coordination and supervision of the food preparation for day program food experiences, groups and events
- Manage the Second Harvest Food rescue program and the Corporate Care Volunteer Program
- Organize and offer catering services
3. Kitchen Administration
- Be aware of food service budget and work with Manager to stay within budget
- Maintain an adequate inventory of kitchen supplies
- Maintain a safe and sanitary environment ensuring compliance with food handling and food inspection standards and requirements
- Ensures kitchenware and equipment is maintained and in good working order
- Implement and maintain daily and monthly cleaning requirement for kitchen facilities, equipment, and storage areas
- Maintain proper documentation, record keeping, and statistical reporting practices
- Participate in regulatory agency inspections of the kitchens and address any identified deficiencies
4. Coordination and Supervision of the Food Services Volunteer Program
- Plan, schedule and direct the activities of kitchen volunteers
- Ensure food service volunteers are trained in and following food handling standards
- Ensure all kitchen tasks are completed in compliance with the Occupational Health & Safety Act and MHH rules and policies
5. Other Duties as assigned
- Adhere to all MHH/MMHF processes, polices and guidelines and MHH mission, vision and values
Employees may be requested to perform other related duties as assigned to meet the ongoing needs of Matthews House Hospice
- Working both independently and with the support of volunteers
- Maintain confidentiality
QUALIFICATIONS & EXPERIENCE:
- Minimum 2 years of experience leading a commercial/industrial or equivalent kitchen
- Current Food Handler Certificate (Ontario)
- Ministry of Labour Supervisor Health and Safety Awareness in 5 Steps Certificate
- MS Office experience (Excel, Word, Outlook)
- Experience working in a non-profit, volunteer-driven environment
- Demonstrate ability to work as part of a respectful team
- Excellent interpersonal and listening skills with an ability to work effectively with others including clients and families
- Demonstrate strong decision making, problem solving and critical thinking skills
- Empathy, confidentiality and the ability to suspend judgement
- Excellent listening, interpersonal and communication skills
- Caring, sensitive and compassionate nature
- Self-awareness and ability to set healthy boundaries
JOB REQUIREMENTS:
- Clear Criminal Record and Vulnerable Sector check
- Valid driver's license and appropriate vehicle
- Physical ability to carry out duties as required including standing, walking, reaching with hands and arms, stooping, kneeling/crouching, squatting, bending, lifting (up to 35lbs), pushing and pulling
- Ability to work effectively both independently and collaboratively within an interprofessional team
TRAINING & SCREENING REQUIREMENTS:
- Successful completion of HPCO on-line training or equivalent (as determined by hospice staff)
- Completed Privacy and Confidentiality Form
- Yearly completed MHH Annual Declaration Form
- Complete annual training as directed by MHH
TIME COMMITMENT:
Monday to Friday – 37.5 hours per week
Evenings and weekends may be required for MHH events
Pay: $50,000.00-$55,000.00 per year
Benefits:
- Dental care
- On-site parking
- Paid time off
Experience:
- Commercial/Industrial Kitchen: 2 years (preferred)
Work Location: In person
