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Food Service Coordinator
2 months ago
About the Role
The Culinary Specialist reports to the Head Chef or designate and is responsible for the daily preparation of all nourishing and visually appealing meals for residents, guests, and staff. This role ensures that the changing dietary needs of the individuals served throughout the community are met and safe food handling methods are followed.
Key Responsibilities:
- Be an engaged and collaborative team player, developing and maintaining professional relationships that support and strengthen the organizational culture and purpose.
- Review menus and production sheets before preparing.
- Ensure the use of proper food handling techniques, based on food safety regulations.
- Complete daily temperature checks for hot and cold food.
- Complete daily temperature audits for fridges, freezers, and storerooms and record findings on the daily audit form.
- Prepare and serve foods for therapeutic or specialty diets according to planned menus.
- Make menu substitutions as necessary and record these in the designated Food Substitution Log in Sheet.
- Coordinate the workflow and provide direction to designated staff related to the production, delivery, and clean-up of meals for assigned areas.
- Perform ordering and receiving of consumable items according to established purchasing procedures and policies. Maintain consumable inventory utilizing methods to minimize spoilage and waste.
- Adhere to time schedules for the service of meals and nourishments.
- Follow daily production charts, standardized recipes, and daily composite menus, while working within a set budget.
- Participate actively in planning and preparing special occasion and theme meal days.
- Actively participate in the orientation of new staff, community programs, meetings, committees, and educational in-services.
- Maintain a safe environment for residents, family, and staff, through accident prevention, knowledge of emergency procedures and regulations, the safe use of supplies and equipment, and reporting when repairs are necessary, and utilizing infection control procedures.
- Participate in organizational planning related to Food Services by providing input in the menus, implementation, schedules, and other initiatives to ensure a high standard of Food Services.
- In the absence of the supervisor, be responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
- Perform other related duties as required.
Qualifications & Skills:
- Grade 12 or equivalent.
- Graduation from a recognized Cooks Training program or equivalent combination of education and experience.
- Must have experience in large quantity food preparation, preferably in a healthcare or retirement setting.
- Must be knowledgeable of the Provincial Food Premises regulation and Canada's Food Guide to Healthy Eating.
- Must have knowledge of and experience with special and therapeutic diets.
- Minimum of 2-3 years' culinary experience.
- Food Safe Level 1 Certificate - Level 2 an asset.
- Red Seal Certificate preferred.
- Serving it Right certification an asset.
- Good working knowledge of accepted sanitation standards.
- Some supervisory experience an asset.
- All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.
- Demonstrates creativity, attention to detail, and organizational skills with the ability to delegate.
- Ability to push, pull, stoop, crouch, lift, and carry up to 50 lbs. Must be able to work with cleaners, detergents, and other cleaning equipment.
- Demonstrates collaborative and team working skills.
- Ability to work independently and follow instructions with minimal supervision.
- Ability to read, write, and speak English proficiently and understand verbal and written instructions.
