CHEF MANAGER (FOOD AND HOUSEKEEPING)
Dead Line: April 29, 2022
- Manage the staff and day to day operation to ensure all contractual service levels are met and maintained in all areas including administration, staffing/scheduling, client/customer relations, production and knowledge of healthcare systems for all aspects of the Food, Housekeeping, Laundry and Maintenance services
- Complete all financial reporting including payroll, period summaries and sales reports in a timely and accurate manner
- Human Resource and Labour Relations management including complete administrative and personnel files, collective agreement, hiring, training and discipline
- Maintain appropriate budgetary, cost and inventory controls
- Develop and maintain a strong knowledge of resident preferences and incorporate these preferences into service delivery; working with the Recreation department, to develop and assist in the implementation of special events; facilitating ongoing communication with all stakeholders in the site including administration, nursing, residents and their families
- Implement, manage and maintain the Quality Assurance program as outlined by the company and the client, including weekly and monthly audits
- Assist with menu management, food cost controls and production including monitoring and evaluating meals and service to ensure established standards are maintained for both quality and quantity of all meals and snacks
- Implement and control a Food Safety Plan as well as HACCP, WHMIS, and all Workplace regulations for a safe work place
- Eligible to obtain membership in the Canadian Society of Nutrition Management (CSNM)
- Minimum two years previous Management experience or equivalent supervisory role in a long term healthcare setting
- Excellent leadership ability and customer service skills
- Excellent verbal and written communication skills
- Proficient with MS Office applications including Word, Excel and Power Point
Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
- Be the primary contact for accounting contracts, including vendor setups, unit setups, revenue coordination, and ad hoc queries.
- Conduct monthly financial closes, including reconciliation of revenue and balance sheet accounts; assist with monthly rebate revenue allocations, variance analysis of actuals to budget, revenue accruals, deferred revenue amortization, and calculation of client-earned rebates.
Maintains a complete and systematic set of records of business transactions for the assigned business unit.
Performs light cleaning duties to maintain establishments, including hotels, restaurants retirement homes and hospitals, in a clean and orderly manner.
Performs light cleaning duties to maintain establishments, including hotels, restaurants retirement homes and hospitals, in a clean and orderly manner.
Prepares food in accordance with applicable corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.
Performs light cleaning duties to maintain establishments, including hotels, restaurants retirement homes and hospitals, in a clean and orderly manner.
Manage the staff and day to day operation to ensure all contractual service levels are met and maintained in all areas including administration, staffing/scheduling, client/customer relations, production and knowledge of healthcare systems for all aspects of the Food, Housekeeping, Laundry and Maintenance services.
Responsible for heavy cleaning work including the cleaning of all hard floor surfaces, the cleaning of all surfaces that must be reached by ladder or scaffolding and the collection and removal of garbage from drop points to a garbage bin or compactor.
Makes and serves coffee/espresso drinks and related food and beverage items.