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Reporting to the General Manager, the Dining Services Manager maintains all aspects of the culinary service within the residence to provide an exceptional and nutritious dining experience to the residents, and to ensure the safe and efficient preparation and delivery of food within legislative and fiscal constraints.
Key Responsibilities
To plan, organize, direct and supervise the activities of the culinary department to ensure high quality food service
To establish and monitor workflow, evaluate production and make changes where necessary to improve quality of service and meet established objectives
To coordinate culinary service activities with other departments
To inform administration of activities, issues and requirements
To schedule hours and assign duties within the department
To select , supervise, develop and evaluate performance of culinary staff to ensure a high level of productivity and the best use of staff capabilities
To resolve staff personnel problems & refer unsolved concerns to GM
To develop and conduct in-service programs, and encourage staff participation
To establish and oversee daily scheduled cleaning duties
To establish and implement policies and procedures in accordance with regulatory requirements and interpret these for residents, families and other departments
To maintain involvement and direct contact with residents
To implement the Diversicare Menus in cooperation with the residents
To ensure food is prepared in accordance with health guidelines, including regular tasting for quality assurance (temperature, taste, etc.)
Qualifications
Minimum of three (3) years experience in a Management role in the Retirement industry different levels of home is considered an asset;
Must hold a Red Seal designation or the equivalent;
Must be knowledgeable about Provincial Food Premises Act; Occupational Health and Safety Act;
Vulnerable Position/Sector Screening Required.