Title:  Culinary Manager

As Culinary Manager you will plan, guide, and execute contracted services at the Client site. Works as part of a management team in food and nutrition services performing tasks such as training, coaching and administrative duties for employees. 

Job Responsibilities:

•            Supervise kitchen team to ensure all are following standards and procedures, taking responsibility, as the Culinary Manager for all kitchen operations.
•            Completes weekly safety observation of food service staff to ensure a safe work environment and  proper safety protocols are being followed. 
•            When needed, assists in kitchen to prepare food items in a timely fashion. 
•            Assists in ensuring all logs are completed accurately (HACCP, sanitizer, dish machine temperature, waste, etc).
•            Daily auditing of cleanliness in food service areas as per SOPs 
•            Complete monthly inventory according to guidelines and regularly updates inventory in accounting software. 
•            Enters all staff schedules into Kronos one week in advance.
•            Leads department meetings and client meetings as assigned, i.e., Food Forum.
•            Plans and assists with marketing open houses.
•            Complete ordering for Sysco, Agropur, Weston, and Centennial as needed.
•            Enter invoices into accounting software daily as needed. 
•            Ensures staff follow proper food handling procedures including maintaining food in a temperature safety zone.  
•            Assists with menu development. 
•            Displays polite, spirit-of-service attitude towards customers and co-workers. Maintains friendly, efficient, and responsive attitude toward client and client’s customers/residents.
•            Performs all work in accordance with Client, Aramark and regulatory safety procedures and requirements including WHMIS, OH&S and Aramark audits.
 

Qualifications:

In order to be prepared for this role, qualified candidates will possess: 
•            Minimum 2-year College Diploma with a Management, Hotel/Restaurant or Dietetic specialty. Provincial or other vocational or professional certification or degree:
Food Safe Certification an asset.  Cooking certification not required but an asset.
•            Previous Experience Required: 2 to 3 years’ experience in Management or Supervision in a Healthcare environment.
•            Special skills/training needed to perform job or operate equipment: Word, Office and Excel knowledge is required
•            Strong interpersonal, analysis, and decision-making skills. 

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).