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Food Preparation Supervisor

3 months ago

Richmond Hill, Ontario, Canada Mon Sheong Foundation Full time

Culinary Specialist

Part-Time Position

Position Overview

Reporting to the Manager of Nutrition and Dietary Services at Mon Sheong Foundation, the Culinary Specialist is responsible for preparing meals for residents and various events. This role also includes overseeing food service personnel assisting in food preparation. The incumbent must uphold the highest standards of food quality, cleanliness, sanitation, and health and safety protocols within the kitchen environment.

Key Responsibilities

  • Prepare and produce all meals and catering services as outlined in the weekly menu, including therapeutic diets and alternative menu options;
  • Ensure that meals are appealing and served at appropriate temperatures and portions, in accordance with residents' preferences;
  • Assist in menu planning and recipe development;
  • Train and oversee food service staff;
  • Prepare requisitions for food and supplies based on established specifications;
  • Ensure accurate delivery and proper storage of items, reporting any shortages or discrepancies;
  • Maintain accurate records of food inventory;
  • Immediately report any health and safety hazards to the supervisor or manager;
  • Adhere to the Quality Management Plan for Nutrition and Dietary Services;
  • Ensure proper storage and labeling of all food and food samples;
  • Sanitize all food contact surfaces;
  • Clean, sanitize, and maintain all kitchen equipment and tools;
  • Act as a deputy for the Food Service Supervisor in their absence;
  • Perform any other duties as assigned.

Required Qualifications

  • Valid Food Handler Certificate;
  • Experience in institutional, healthcare, restaurant, or hospitality cooking (may substitute for formal educational/training requirements);
  • One of the following qualifications: Chef training or culinary management diploma/certificate from an accredited college, or equivalent qualifications recognized by the Home;
  • Minimum of 3 years of experience in Chinese culinary arts;
  • Prior supervisory experience with strong decision-making abilities;
  • Excellent interpersonal, communication, and leadership skills;
  • Proficiency in Chinese (Cantonese and Mandarin) is an asset;
  • Ability to lift up to 50 pounds;
  • Capability to stand for extended periods.