Kitchen Supervisor

internal/external posting

job title: Kitchen Supervisor

job ID #: CPCBI KS 24-0628

department: Community Health and Capacity Building Initiatives

reports to: Manager, Community Programs and Capacity Building Initiatives

salary range: $84,816 to $89,058 per annum

status: Full Time, Permanent

hours: 37.5 hours per week

vacancy: 1

Who we are:

Sherbourne is a leading provider of quality health care and transformative support to people who face social, economic, and other systemic barriers. Our mission is to be a dynamic provider of integrated health services, community programs and capacity-building initiatives that enable people and diverse communities to achieve wellness.

Sherbourne provides innovative health care and social services to the diverse urban population of southeast Toronto. While our doors are open to everyone, we focus on people who are homeless or under-housed; 2SLGBTQ, and newcomers to Canada. We are funded by the Ministry of Health, Ontario Health Toronto, Ministry of Community, children and Social Services, City of Toronto and many generous companies, groups, and individuals.

Working at Sherbourne

At Sherbourne Health, we care about our staff and recognize that our biggest strength is our people. We have a solid commitment to life-long learning which is demonstrated through our professional development program. We invest in collective work and staff training to improve service user care. We supplement this by creating a low-barrier work environment built on equity and respect, while working together in caring, cohesive teams and providing opportunities for advancement.

we believe in work-life balance and offer:

• A competitive salary.
• Membership in Healthcare of Ontario Pension Plan (HOOPP).
• Four weeks of vacation per year (to start).
• Four personal days per year.
• An extended healthcare and dental package.
• Long-term disability insurance.
• Life insurance.
• An employee assistance plan.
• A generous professional development plan: up to $1300 to be used towards learning activities.
• Six fully paid professional development days per year – related to position/responsibilities.

about the role:

The Kitchen Supervisor oversees all aspects of the Sherbourne Health Café and Acute Respite Care food operations. With a strong emphasis on culinary excellence, food justice, and equity, the Supervisor bridges the gap between food service and community empowerment, enriching the culinary experiences and social impact that are central to the mission of the Sherbourne Health Food for Good Café.

scope of the mandate:

The Kitchen Supervisor oversees all aspects of food service operations, including menu planning, procurement, kitchen coordination, and inventory control, also playing a crucial part in facilitating group programs and community engagement initiatives. The incumbent must be an experienced and highly skilled Kitchen Supervisor with a Red Seal certification. This role requires a dedicated individual who excels in a fast-paced environment and has a strong commitment to client service.

day to day responsibilities:

Kitchen Supervision and Catering

• Oversee the preparation and presentation of all food items to ensure quality, consistency, and compliance with food handling and service standards.
• Conduct regular inspections of kitchen and food storage areas to ensure sanitation, safety, and health standards are met.
• Collaborate with local artists, chefs, and community to introduce innovative culinary workshops and food-related programming that aligns with the Café’s mission.
• Oversee food cooking for the cafe, ensuring quality and timely preparation of meals while adhering to health and safety standards.
• Supervise kitchen staff and food service apprentices, providing guidance and support to ensure smooth operations.
• Coordinates catering services for special events and meetings, including menu planning, staffing, and logistics.

Inventory, Preparation, and Quality Control

• Oversees food storage and inventory management, including proper labeling, rotation, and storage practices to minimize waste and ensure freshness.
• Monitor and manage inventory levels daily to ensure adequate supplies while minimizing waste.
• Oversee the ordering and purchasing of food, supplies, and equipment.
• Control costs by implementing efficient processes and schedules, resulting in minimal waste.
• Plans and coordinates daily menus in collaboration with the Food for Good Cafe and ARC teams, taking into account dietary restrictions, nutritional requirements, and customer preferences.
• Establishes trust and credibility with program participants and partner agencies in order to maintain effective relationships.
• Provides ongoing feedback and encouragement to programs participants.
• Communicates effectively with Sherbourne programs to ensure service is provided collaboratively.
• Participates in any planning and activity, with the Senior Manager to plan and activate fund development.

Administration

• Works with the DEP-Nutrition team to create culinary content for promotion materials and community outreach, including menus, brochures, and online content.
• Maintain accurate records of program attendance, participant feedback, and outcomes, and prepare reports as required.
• Attends and participates in Sherbourne meetings as assigned by the management.
• Collaborates with colleagues on café program improvement activities.

Compliance & Safety

• Ensures compliance with food safety and sanitation regulations, conducting regular inspections and implementing corrective actions as needed.
• Ensures kitchen equipment is in good working order; coordinates with facilities to ensure maintenance schedules are maintained.
• Maintain a clear and organized kitchen environment.
• Ensures all appropriate personal protective equipment is used for each task; ensures all kitchen staff meet legislative standards for training and food handling.

leadership competencies:

People Leadership and Relationship Building

• Ability to plan, organize, coordinate, integrate, motivate, and coach people to achieve successful performance results.
• Work with management to set clear and achievable goals with stated expectations.
• Build successful relationships by treating all staff fairly and providing them with meaningful and challenging experiences; build teams and team spirit.
• Collaborate and create opportunities for shared success with partners, funders, other management, and Sherbourne employees.
• Recognize and reward successes and contributions.

Program Management

• Ability to create, plan, organize, coordinate, and integrate programs and initiatives that meet program targets and enhance Sherbourne’s client services.
• Ability to assess risk areas and recommend mitigation solutions.
• Ability to initiate and oversee program evaluations and quality improvement initiatives.
• Ability to manage and plan annual budget expenditures.
• Ability to identify and surface potential problems and take proactive action to address issues before they become bigger.
• Champion new initiatives, lead the change process and create an environment to achieve the desired change.

Organizational Planning

• Ability to think strategically and envision the future of program areas.
• Understand the interconnectedness, complexity, and wholeness of operational procedures – how together they comprise the system and how changes made to one part impact other parts of the system.
• Ability to lead streamlined processes to make them more efficient, and work with others to develop and adopt new procedures and processes.

Community Engagement

• Ability to foster and build strong relationships with community and funding partners, as required.
• Explore integrated and strategic partnerships that enhance services to Sherbourne’s clients.
• Initiate evaluations, needs assessments, town halls, and surveys that assess emerging client needs.
• Act with a sense of urgency to seize new challenges and opportunities and achieve enhanced deliverables.

Commitment to cross-agency integrated program planning

• Ability to work cooperatively and collaboratively within the management team, program teams, or in cross-agency workgroups and internal committees. This includes contributing fully and actively to team activities, projects, and program initiatives to achieve group and organizational goals.
• Resolve conflicts by facilitating the expression of diverse points of view to enhance teamwork and attain a beneficial resolution. Take steps to help others resolve the conflict and maintain trusting relationships. Promote co-operation between program teams.
• Commitment to anti-racism and anti-oppression: Actively champion and participate in cross-agency initiatives that focus on diversity, equity and inclusion, and embed anti-discrimination principles in programming and service delivery approaches to improve client care and staff development.

To thrive in this role, you’ll need

education/experience/skills/abilities:

• Food Handlers certification is required.
• Culinary certification from a recognized institution.
• Minimum of 3 to 5 years of experience in supervising kitchen staff.
• Excellent culinary skills with a focus on quality and presentation.
• Ability to engage and collaborate with a variety of partners, including volunteers, youth and adult community members and service providers.
• Ability to plan and facilitate high-quality and creative in-person and virtual workshops and training for the community.
• Demonstrated ability to reach out to marginalized populations, create, and develop effective partnerships.
• Excellent problem solving, critical thinking and information management skills.
• Excellent written and verbal communication skills, ability to adapt communication style to audience.
• Practices and works with an anti-oppressive and cultural competent framework
• Demonstrated communication skills: presentations, reports, program plans, educational materials, brochures, etc.
• Strong attention to detail with excellent multi-project and time management skills

conditions of employment:

• Offer of employment is contingent upon satisfactory outcome of background checks i.e., professional references, education verification, criminal background check, and vulnerable sector check.
• Understands and works within the Occupational Health and Safety Act (OHSA), Personal Health Information Protection Act (PHIPA), Accessibility for Ontarians with Disabilities Act (AODA), the Ontario Human Rights Code, Ontario Health Protection and Promotion Act, and other relevant legislation, including, but not limited to, regulations for the safe preparation and quality of food.
• Demonstrates a commitment to a healthy and safe workplace for self and others (staff, patients, families, etc.) by taking all reasonable precautions and working in compliance with SHC related policies, health and safety legislation and best practices.

working conditions:

Work is performed in a kitchen environment inside a health care and community-based setting. Work hours for this role fluctuate as per program and operational priorities. Evenings and weekend availability is required. The incumbent will usually have many different projects in process at once as well as requests for information, support, and training. These demands require ability to multi-task and juggle priorities with tact and flexibility. All aspects of the job require superior communications and interpersonal skills as well as specific technical knowledge of the fields of 2SLGBTQ health and social issues.

to apply: Please forward a cover letter and resume quoting Job ID # CPCBI KS 24-0628 0430 to myjob@sherbourne.on.ca by 5:00 pm on July 12, 2024.

Sherbourne is dedicated to building an organization that reflects the diversity of our clients and the communities we serve. This includes diversity in languages spoken, culture, race, sexual orientation and gender identity. Requests for accommodation due to disability can be made at any stage in the recruitment process.

We thank all applicants for their interest but only those selected for further consideration will be contacted.

BOLD. KIND. REAL. OPEN. WE CARE.