Title:  Assistant Food Service Director

The Assistant Food Service Director plays a key leadership role in overseeing food services in a supportive living environment. This role combines operational management with hands-on culinary expertise, ensuring high standards of service delivery, food safety, and resident satisfaction. The successful candidate will lead and support a multidisciplinary team, contribute to quality assurance initiatives, and actively participate in resident engagement and special events.

Responsibilities: 

Operational Leadership:

•    Oversee daily operations of food services.
•    Organize and delegate preparation and delivery of catered functions and special events.
•    Ensure compliance with client and company policies, including health & safety and audit standards.
•    Participate in business planning, capital equipment recommendations, and quality improvement initiatives.
•    Act as interim manager during absences of the Food Service Director.

Culinary Oversight:

•    Supervise kitchen operations and ensure adherence to food safety protocols.
•    Assist in food preparation using various cooking methods (baking, roasting, steaming, etc.).
•    Maintain production records, update forecasting schedules, and ensure accurate menu postings.
•    Collaborate with the Dietitian to manage resident dietary needs and menu development.
•    Conduct weekly food service rounding with residents and ensure feedback is actioned.
•    Manage inventory, ordering, and vendor relations for food and kitchen supplies.

Team Management & HR Functions:

•    Recruit, train, coach, and schedule staff across all service areas.
•    Conduct safety observations and implement corrective actions as needed.
•    Lead regular staff meetings and contribute to employee performance management.
•    Maintain scheduling systems (e.g., Kronos) and payroll input (E4W).

Resident & Client Engagement:

•    Attend Resident Association and Family Information sessions.
•    Investigate and resolve resident, family, and employee concerns.
•    Support recreation catering and contribute to social club activities and open house planning.

Qualifications:

Education & Certifications:

•    Minimum 2-year College Diploma in Management, Hotel/Restaurant, Dietetics, or related field.
•    Advanced Food Safety Certification (preferred).
•    First Aid Certification (an asset).
•    Cooking certification (an asset).

Experience:

•    Minimum 2–3 years of supervisory or management experience in a healthcare or supportive living environment.
•    Hands-on culinary experience in food preparation and kitchen operations.

Skills & Competencies:

•    Strong verbal and written communication skills.
•    Proficient in Microsoft Word, Outlook, and Excel.
•    Ability to work independently in a fast-paced environment.
•    Physically capable of light lifting and frequent walking.
•    Flexible and adaptable to changing schedules and operational needs.
•    Friendly, service-oriented attitude toward residents, clients, and co-workers.