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Food Services Coordinator and Lead Cook

shíshálh Nation -
Sechelt, BC

Quick apply

Job details

Full-time

Qualifications

Nutrition
Microsoft Word
CPR Certification
Class 5 Licence
Finance
Food management
Labelling
FoodSafe
Basic math
Sanitation
Incident Reporting
Post-secondary education
Garbage and recycling removal
Performance management
Numeracy
Math
First Aid Certification
Team management
Decision making
Meal preparation
Routine maintenance inspections
Business alliance strategy
Program coordination
Cleaning and debris removal
Cleaning
Purchasing
Food industry
Budgeting
Strategic partnerships
Food safety
Meal planning
Communication skills
Client interaction
Facilities maintenance
Teaching
Professional kitchen experience

Full job description

The Position

Under the supervision of the Wellness Centre Manager, the Food Services Coordinator and Lead Cook will oversee and provide food services. This role includes developing and implementing a meal program to enhance the food security and nutrition of participating children, youth and families. The Coordinator/Lead cook directs, supervises, and evaluates the work of kitchen staff/volunteers and ensures that food handling, preparation, storage, serving, cleaning of premises, etc., is completed in accordance with the Food Premises Regulation of the Public Health Act, the Food Safety Act and other relevant regulations.

Note: This is a full-time and term position through March 31, 2027.

The Candidate:

Develop and implement a meal/snack program to enhance the food security of Wellness centre participants.
Ensure that food handling, preparation, storage, serving, cleaning of premises, etc., is completed in accordance with the Food Premises Regulation of the Public Health Act, the Food Safety Act and other relevant regulations.
Plan menus that are high-quality, nutritious, sufficient to meet dietary needs, palatable, and culturally based (whenever possible).
Develop and implement a skill-based food program to educate parents, children, and youth on healthy eating. actively engage participants in meal planning, cooking/cleaning, and prep.
Plan, budget, purchase groceries and prepare daily meals, while facilitating skill development through role modelling and actively engaging them in hands-on learning.
Responsible for the ordering of program groceries and cleaning supplies, including facilitating order pickups as required.
Maintain health and safety standards in the kitchen, including a daily cleaning and sanitization routine and proper labelling and storage. This includes measures to prevent pest infestations.
Regularly inspect the kitchen, including all appliances and supplies, ensuring any damage is identified and repaired.
Develop and maintain strategic partnerships with external resources and services that support the program's goals.
Provide supervision and support to families and staff accessing the kitchen, ensuring they are aware of and follow health and safety expectations.
Promote a safe cooking environment with the ability to respond to emergent circumstances.
Maintain an inventory of food items, supplies and cleaning supplies.
Maintain workspaces and participate in daily general building cleanup.
Ensure that garbage, recycling, and food waste are properly disposed of. This includes ensuring that bins/dumpsters and service fences are locked and “bearproofed”.
Ensure that food services are provided within budgetary constraints.
Ensure appropriate documentation of interactions with children and youth, documentation and incident reports as required.
Direct, supervise, and evaluate the work of others. This includes performance management and evaluation tasks.
Lead kitchen staff meetings and attend other staff meetings.
Coordinate with the Public Works Department and contractors to ensure that the facilities remain pest-free and that all amenities and appliances are in good working order.
Collaborate with the Wellness Centre Manager to develop a healthy, nutritious food program.
Supervise, direct and evaluate the work of the food service volunteers and staff.
Participate in internal working groups, meetings, and information sessions, as well as with external groups.
Perform other duties within the scope of the position.

Qualifications, Skills and Abilities:

Proven capacity to effectively plan and implement programming.
The ability to work within budgetary parameters and manage the kitchen finances appropriately.
Basic mathematical/numeracy skills are required.
FOODSAFE Level 1 is required.
FOODSAFE Level 2 must be obtained within the first year of employment.
A minimum of 1 year of experience working in a kitchen environment.
A post-secondary degree in the Food Services Industry is preferred.
Strong ability to work under minimal supervision and act with a high degree of independent judgement, acting on a variety of matters as required.
Ability to foster a safe and supportive atmosphere within the kitchen, acting as a role model for healthy attitudes and positive relationships.
Respect for and knowledge of traditional Indigenous healing, culture, traditions, teaching, and ceremonies, with the capacity of integrating the same into daily wellness activities.
Capacity to manage sensitive and confidential situations with professionalism, confidentiality, and respect.
Ability to provide and receive constructive feedback.
Excellent verbal and written communication skills. Ability to communicate professionally with external agencies and effectively/sensitively with clients from diverse backgrounds, including conflict resolution.
Analytical, sound judgment and decision-making skills are required to assess situations and determine the best possible outcomes.
Knowledge of shíshálh culture and community members is an asset.
Proficient computer skills: MS Word, Excel, Internet, E-mail.
Valid Class 5 driver's license (own vehicle is an asset)
High level of initiative and self-direction.
An acceptable Criminal Record Check per the Human Resources Manual.

Applicants should have the following training/certification/or be willing to acquire it.

NOTE: Some or all of this training may be provided in the workplace.

Crisis prevention training and/or de-escalation training, non-violent intervention.
Standard First Aid and CPR. At least one (1) staff member certified in Standard First Aid and the appropriate CPR level training must be on duty at all times.
Indigenous awareness training.
Mental health first aid training.
Domestic violence safety planning.
Substance use awareness and safety training, including naloxone training.
LGBT2Q+ awareness training.
Trauma-informed practice training
Staff self-care training; and
BC Housing Database training.

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