Food Services Manager
3 weeks ago
**Food Services Manager**
**Full-Time Permanent**
**Downtown Toronto, Hybrid**
Covenant House helps youth ignite their potential and reclaim their lives. As Canada’s largest agency serving youth who are homeless, trafficked or at risk, we offer the widest range of services to hundreds of young people every day.
More than a place to stay, we provide life-changing care with unconditional love and respect. We meet youth’s immediate needs and then we work together to achieve their future goals. We offer 24/7 crisis shelter transitional housing options on-site and, in the community, health and well-being support, training and skill development, and ongoing care once youth move into the community.
For over 40 years, Covenant House has been dedicated to its mission of serving youth on the street and to protect and safeguard all youth with absolute respect and unconditional love. Since 1982, Covenant House has supported more than 100,000 young people.
Purpose:
The Food Services Manager will be directly responsible for overseeing the foodservice department in the areas of production/preparation of all menu items. Approve staff forecasting/scheduling food production, direct and supervise the procurement plan/activities to include record keeping according to standard policy procedures of the organization. Supervises and participates in the development of cyclic menus and new product development. Reports with their team weekly as well as to the Director of Operations. Review labour requirements according to business and projected goals for labour and food cost forecasted budget. Participates in the generating of operational department budgets, fiscal reviews and cost accounting measures and activities as they relate to the department’s operating budget. Direct, supervise and when necessary participate in purchasing activities for procurement functions. Responsible for maintaining standards of workplace safety and sanitation as stipulated in the policy and procedures of the Food Service Department and organizational goals. Responsible for providing training to staff and liaison with public health officials.
**Responsibilities / Duties**:
- Prioritize and read orders, menus, standard recipes and task sheets.
- Plan, prepare and execute meals within set deadlines with attention to standards of wholesomeness, quality and quantity as instructed.
- Plan and organize logical work sequences within time constraints.
- Demonstrated organizational skills to manage multiple tasks.
- Effective written and communication skills.
- Leadership ability to provide guidance, training, direction, and to coordinate, assign, schedule, check and supervise the work of staff in food production.
- Hire, train, coach staff as required.
- Approve staff forecasting/scheduling food production, manage the procurement plan/activities to include record keeping according to standard policy procedures of the organization.
- Arrange service calls with contracted companies for repair and continued preventative maintenance of equipment and good working condition of equipment.
- Ensure environment of all food preparation and storage areas meet Ontario Public Health requirements.
- Responsible in completing regular public health, health and safety, and food safety inspections as required.
- Attend annual Sysco food show.
- Reports with their team weekly, as well as to the Director of Operations.
- Participates in the generating of operational department budgets, fiscal reviews and cost accounting measures and activities as they relate to the department’s operating budget.
- Plan menu according to special dietary requirements & provide a diverse menu reflecting the diversity of the client population.
- Develop a strategic plan around the production and delivery of food services to youth.
- Monitor and control food service operation inventories, including donations, and process food orders using Sysco food software, and process and request credit for return items.
- Responsible for physically ensuring annual gift card donations are spent appropriately on food supplies.
- Process weekly food order invoices for remote invoice approval.
- Create and execute catering plans for fundraising for external donors, including menu creation, purchasing required items, and providing direction to the food service staff for the successful implementation of the menu.
- Provide catering to all fundraising events, including Guts & Glory, Sleep-out Champions, Executive Sleep-Out, Black History Month, Ramadan, Donor and Volunteer Reception and other religious holidays and events.
- Create 4 cycle menu planning for the year and 3 menu cycle per season; support events for all holidays, events and programs.
- Determine vegetables and herbs that can be planted on the rooftop garden.
- Ensure all prepared meals meet all special dietary/allergen restrictions and nutritional values.
- Responsible for maintaining standards of workplace safety and sanitation as stipulated i
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