Culinary Manager

**Maple Ridge is looking for a Culinary Manager for the Waterside Retirement Lodge in Wasaga Beach.**

**Accountablilties**

The Manager will provide on-site responsive management to all staff, while ensuring delivery of exceptional customer value and service; provides positive team management in a location with a 4-week menu cycle selection being produced at a set P.R.D. (Price per Resident Day)

Duties includes but is not limited too; catering event revenues; prepares for and ensures breakfast, lunch and dinner service plus hot/cold beverages and catering orders are produced as per specific instructions.

Provides excellent customer service and training to staff, reinforcing and leading by example; addresses customer complaints in a professional manner; referring those beyond scope to the General Manager of the site or the Regional Manager
**Completes payroll reports bi-weekly and submits to the Payroll Department**

Completes purchase orders and requests delivery from approved suppliers as outlined in Maple Ridge;records invoices in payables and ensures credits on products are received

Maintain appropriate inventory levels and ensures that stock is organized and rotated regularly
- **Creates checklists to schedule and promote regular workplace cleaning routines; maintains regular cleaning and preventative maintenance of all equipment**
- **Provides leadership to all location staff members and oversees in a manner that motivates, guides and directs employees to the realization of company values, objectives and performance expectations; maintains a work environment that promotes participation, teamwork, and positive employee relations**
- **Ensures recruitment, performance evaluation, coaching, discipline, and termination where necessary are according to Human Resources policy**
- **Attends monthly Food Committee meetings with the Residents as planned and organized by the Culinary Manager.**

**Qualifications**

**Education/Training/Licences**
- Completion of high school required
- Current Safe Food Handlers Certificate, Red Seal preferred (CSNM a plus)
- WHMIS training
- At least 1-2 years of previous restaurant management experience Knowledge
- Ability to perform basic arithmetic (addition, subtraction, multiplication, and percentages) to review, complete and submit reports
- Solid knowledge of food services principles, processes, procedures, policies, directives, and guidelines
- Good knowledge of related legislation, pertinent to health and safety
- Solid knowledge of customer service skills to ensure excellent customer service to clients and customers
- Ability to communicate effectively and deal with people-related concerns, complaints and requests for information encompassing a variety of issues and people in problem situations
- Good knowledge of equipment and materials to use/operate equipment used in the location such as a computer, soda dispenser, grill, service equipment, photocopier
- Good proficiency and experience with word processing (DOCS), spreadsheets (SHEETS), presentation (SLIDES), company software and database programs such as PayWorks
- Ability to maintain confidentiality where mandated or required, particularly as it relates to company business, financial and employee/HR information

**Skills and Responsibilities ** Ability to provide information to questions or general inquiries, gather the information that is required, and/or to assist clients, customers, suppliers, staff, and co-workers in semi-routine matters, using courtesy and tact. **Ability to persuade in simple situations or handle basic complaints,** **Ability to adapt established methods/procedures and to use analysis to find solutions to issues or problems from known alternatives; ** Ability to prioritize own work and work efficiently in order to meet timelines. Must be aware of how one’s work affects the process or production of others and must work with others to ensure that the plan of the unit is implemented,
- Ability to lead, coordinate and supervise the completion of work in a work unit, providing day-to-day oversight.

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- Ability to make recommends into the hiring, performance evaluation, the discipline of staff of the work unit.
- Work may require occasional lifting, bending, moving inventory, equipment, furniture, for periods up to 1 hour

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- Must lift weights up to 10 pounds on a daily basis
- Must stand daily for up to 2 hours without a break to prepare/serve food, etc.
- Limited, exposure to potentially hazardous environments including kitchen equipment such as knives, grinders, slicers, deep fryers, floor conditions may cause slips trips and falls
- Occasional exposure to disagreeable working environments including extreme kitchen temperatures, harsh cleaning chemicals, dealing with issues of very difficult people
- Frequent exposure to stressful working conditions including dealing with issues of clients, dealing with issues of difficult customers, troubleshooting time-sensitive issues, achieving metr