Food Service Supervisor (STBK)

Connecting Care (2000) Inc.•Grimshaw, AB

9d•Onsite

About The Position

The Food Service Supervisor is responsible for overseeing the daily operations of food services, hospitality and housekeeping (if applicable), including meal preparation, employee care partner supervision, and financial oversight. This role ensures that high-quality food is served in compliance with dietary standards and health regulations, housekeeping services are executed with a high standard of customer service, while managing financial responsibilities for the service area. This position also plays a key role in building a community where residents feel valued and connected through shared dining and hospitality experiences. In this role you will collaborate with various professionals to ensure resident and employee satisfaction. As a key leader, you’ll work closely with the General Manager and all other service area leaders and employee care partners to enhance the community’s vibrant culture and success. You will strive to address resident feelings of loneliness, helplessness, and boredom by promoting meaningful interactions and creating a sense of belonging for residents.

Requirements

Grade 12 Diploma or recognized equivalent is required.
Graduate of a recognized program in Hospitality Management, Culinary Arts, or Food Services.
Food Safety Handling Certificate (such as ServSafe or Food Safe) required.
Valid and current (within 3 months) Criminal Record Check with Vulnerable Sector.
3-5 years’ experience in leading a large team in a hotel or senior living environment.
2-5 years of experience in recruitment, onboarding and training and employee performance management.
1-3 years of experience in food ordering, menu development and inventory management.
3-5 years’ recent experience in using the following programs: Microsoft Word, Excel, Outlook, customer databases, online ordering platforms and the Internet.
Must be able to read, write and speak fluently in English.
Strong organizational, problem solving and time management skills.
Ability to remain calm and professional under stress, pressure or escalated circumstances.
A patient team player – flexible, positive motivator, and professional role model.
Demonstrates an awareness/knowledge of accident and injury prevention; adheres to safe work practices and procedures.
Ability to push, pull, lift 50 pounds unassisted, and able to walk and stand for extended periods of time.

Nice To Haves

Preference will be given to candidates with a Red Seal Chef designation.
Preference will be given to candidates with experience leading a team within a unionized environment.
Completion of applicable courses (e.g. Preventing Resident Abuse, Customer Service, Infection Control, Back Care, Dementia, WHMIS).
Current familiarity with the Eden Alternative Philosophy and the Domains of Well-Being is preferred.

Responsibilities

Oversee and manage hospitality employee care partners, including cooks, servers, and dining room attendants, housekeeping, laundry if applicable, their schedules, workflows and adhere to your labor budget.
Ensure all tasks are performed with consideration for residents’ dignity and individuality.
Assign employee care partner tasks, schedule service times, adjust schedules as needed to accommodate special events, holidays, or unplanned absences while maintaining service quality.
Oversee employee care partners to ensure adherence to food safety, proper procedures for food handling, storage, and cleaning to prevent contamination and foodborne illness, portion control, hygiene, housekeeping/chemical safety, and customer service, while providing additional training as required.
Develop and implement performance management strategies, including regular employee care partner performance evaluations, coaching, and corrective actions as needed.
Foster skills and behaviors that enhance residents’ day-to-day experiences.
Collaborate with Corporate Chef and Hospitality Lead, dietitians or nutritionists to create meal plans that meet the dietary needs of residents (e.g., allergies, modified diets).
Ensure all meals are prepared and served according to the provincial food guidelines, dietary restrictions, and quality standards and ensuring employee care partner compliance with food service standards and policies.
Monitor portion control and presentation to ensure meals are appealing and nutritionally balanced and conducting regular inspections of food prep areas, storage facilities, and equipment to maintain cleanliness and compliance.
Plan and manage housekeeping services, ensuring cleanliness, hygiene, and proper chemical use within the building if applicable.
Design menus with specific attention to resident preferences and dietary needs, while managing Per Resident Day (PRD) costs, ensuring compliance with budgetary guidelines, and incorporating opportunities for residents to share feedback and have input in menu planning.
Host resident meetings to receive feedback on food services and housekeeping services to create a culture of continuous improvement
Participates in identifying and reviews reported health and safety, or maintenance issues, actions and supports the development of action plans to remove concerns and manage workplace incidents using established wellness strategies.
Ensures appropriate implementation of Infection Prevention and Control practices as per Environmental Public Health.
Ongoing monitoring of the workplace environment and adherence to safe work practices
Provide impartial support, education and excellent relationship building skills to nurture, understand, and respect residents, families, visitors, and care partners, strengthening the sense of community within the dining and hospitality areas.
Provide clear and concise feedback and information to the General Manager of observed opportunities for improvement, advocating for changes that support residents’ well-being and quality of life.
Accountable for ordering of supplies, managing a “just in time” inventory and maintaining the budget for service area expenses.
Participation in the community on-call rotation as required.
Ensure on time completion of all annual mandatory education required by provincial regulations and the organization.
Ensure the proper use of personal protective equipment (PPE) as necessary.
Attends and participates in various committees, meetings, audits or other such activities as assigned by the General Manager.