Food Services Coordinator

Tungasuvvingat Inuit•Ottawa, ON

1d•CA$50,000 - CA$52,000•Onsite

About The Position

This job posting is for an existing vacancy within our organization. It is the mission of Tungasuvvingat Inuit (TI) to broadly provide Inuit-specific programs that contribute to the health and wellbeing of Inuit and to encourage and support similar programs for Inuit across the country. TI has over 30 years of highly successful experience in crafting the design, development, and delivery of a wide range of effective, client-centered services. By incorporating the principles of Inuit Qaujimajatuqangit (IQ), TI continues to deliver quality programs and services that directly benefit our growing urban Inuit population. Working in a residential therapeutic environment, the Food Services Coordinator plays an integral role in supporting Tungasuvvingat Inuit’s (TI) Mamisarvik Healing Centre (MHC) clients by preparing and serving traditional country food and other nutritious and healthy food options. The incumbent is responsible for coordinating, supervising and directing all aspects of kitchen operations, while maintaining high quality menu options and service levels. The Food Services Coordinator is expected to maintain appropriate inventory and supply levels and create and prepare menu items in an efficient manner. The incumbent is further required to ensure the safe and healthy preparation of meals, and sanitation techniques at all times to avoid cross‐contamination and the spoiling of food and beverages.

Requirements

Safe food Handling Certification is required
Fluency in English required

Nice To Haves

Community college or undergraduate degree in culinary arts, hospitality or related fields is preferred.
3-5 Years of experience in hospitality/ restaurant Industry is preferred
1-2 Years of experience working Inuit organization/ Serving traditional country Food is preferred.
Knowledge of Inuit culture, values, Inuit Qaujimajatuqangit and traditional practices
Knowledge of cost analysis, fiscal management, and budgeting techniques
Knowledge of Canada’s 2019 Food Guide
Strong knowledge of operating and maintaining equipment in a commercial kitchen
Ability to analyze and interpret the dietary needs of clients and offer the appropriate options and solutions
Ability to prepare meals for special dietary needs and understands nutritional restrictions and portion sizes to be served
Ability to examine and make improvement to kitchen operations, form new policies/procedures and develop and implement new strategies
Ability to work independently with a strong sense of focus. Is task oriented, non‐judging, and maintains a clear sense of client‐service provider boundaries
Ability to function effectively in a busy environment and in stressful situations
Outstanding organizational skills
Proficient use of MS Word, Excel, PowerPoint, Outlook, video-conferencing platforms;
Fluency in Inuktitut is an asset.

Responsibilities

Ensure the safe, timely, and respectful preparation, cooking, and serving of nutritious meals to residents and clients, including accommodating dietary needs.
Maintain high standards of cleanliness and food safety by adhering to Public Health guidelines and enforcing TI’s policies and procedures
Manage kitchen inventory and supplies efficiently and within budget, ensuring uninterrupted food service operations. Responsibilities include placing and tracking orders (including country food), maintaining organized inventory, and ensuring all kitchen equipment is maintained, sanitized, and in proper working condition.
Maintain documentation of expenditures and inventory levels.
Support collaborative, healthy, and culturally appropriate meal planning by engaging staff, participants, and residents.
Incorporate feedback and dietary needs while aligning with program goals. Coordinate skill-building opportunities for staff and residents and incorporate seasonal or culturally significant foods where possible.
Foster a learning-oriented kitchen environment through structured training, ongoing mentorship, and professional development.
Train staff and volunteers in Public Health Food Safety standards (initial and refresher) and support the development of culinary and operational skills.
Maintain records of completed training and identify ongoing learning needs.
Contribute to TI’s broader programming by supporting food-related activities and events. This includes preparing meals or refreshments for special events, cultural gatherings, or off-site programming as required. Collaborate across departments and adapt services to meet evolving program needs