Lead, Culinary Food Services - Peace Arch Hospital

Fraser Health•White Rock, BC

3d•$39 - $56•Onsite

About The Position

Supporting the Vision, Values, Purpose and Commitments of Fraser Health including service delivery that is centered around patients/clients/residents and families: Reporting to the Director, Retail Food Service, the Lead, Culinary Food Services is responsible for overseeing and leading the production of food from the designated production centre. Oversees the development of new standard recipes, menu development, works with vendors to trial new products, and manages food purchasing and inventory within operational budgets. The Lead is also responsible for implementing and monitoring initiatives and key performance indicators, and general strategic input into food production and procurement across the health authority. The Lead is responsible for the overall planning, organization and oversight of all functions within the production kitchen, including administrative tasks, working closely with the Director and other key partners, both internal and external to the organization.

Requirements

Completion of an approved post-secondary culinary program or other relevant educational program, and five (5) years’ recent related experience in food/production management in health facilities, or an equivalent combination of education, training and experience.
Red Seal Chef Certification and/or Completion of relevant health care administration courses and graduation from a recognized culinary training course or equivalent combination of education, training and experience.
Current Food Safe Certificate 1 & 2.
Proven ability to build a shared sense of purpose with clear priorities and expectations.
Invests in team growth and development, and makes an honest effort to see, hear, and value all perspectives.
Takes smart risks to find new solutions and has the ability to make tough decisions when needed for meaningful impact.
Experience leading food operations with quality assurance programs and food service policy and procedures within a healthcare setting.
Leadership ability and highly developed interpersonal, communication and time management skills.
Commitment to client focused services and teamwork.
Ability to integrate administrative, professional and operational aspects of the department throughout the facility in an effective and efficient manner.
Ability to develop and nurture an environment where quality improvement principles are embraced and used on a continuous basis.
Ability to utilize related equipment such as various word processing and spreadsheet applications including all MS Office applications.
Physical ability to perform the duties of the position.

Responsibilities

Leads and oversees food production services, across Fraser Health (FH) by planning, coordinating, monitoring, implementing, and evaluating all aspects of the production services, based on operational needs.
Works with the food distribution vendor(s) to manage production inventory levels based on needs and projected velocity, coordinates the workflow and production duties of production cooks while ensuring that food preparation standards are adhered to and are in line with budgeted labour costs.
Directly oversees the development of standard recipes for Patient and Long Term Care menus across the organization, in accordance with nutritional and therapeutic needs, taking seasonality and local sourcing into account, while meeting cost per meal day targets. Supports the development of retail recipes and menus for the organization.
Serves as a resource to operational managers to help coach and mentor cooks and other food service staff.
Works closely with product distributors and food vendors managing pertinent food recalls and or food warnings related to all food products within the organization.
Leads projects and initiatives across the Food Services portfolio as identified through avenues such as Ministry or Provincial mandates, cost savings strategies, quality control measures including but not limited to technology improvements and innovations and/or contractual compliance requirements.
Recruits, hires, trains and supervises staff; conducts performance reviews; disciplines and terminates staff as appropriate; provides leadership, mentorship, coaching and staff development.
In consultation with the Director, plans the annual department budgets. Is accountable for the operating budget for the assigned area; responsible for ongoing adherence to budget objectives for supplies, staffing and equipment. Investigates suitable substitutes when a product is in short supply or fails to meet the changing requirements. Evaluates patient and long term menus to ensure they are meeting cost per meal day targets. Reviews retail menus to ensure the food costs and sale prices are consistently meeting targets, and that revenue is in line with budgeted forecasts.
Participates in annual capital equipment process including submitting capital requests, maintaining and prioritizing lists and attending relevant meetings.
Reviews production items regularly to ensure menu items continue to meet high standards while taking feedback from key partners into account. Adjusts menus and recipes for improvements as necessary, ensures nutritional data is up to date, evaluates food products to assure quality standards are consistently maintained; communicates current information with key partners
Ensures food service equipment is in good working order through preventive maintenance programs, oversees ongoing maintenance and repairs as needed by working with onsite maintenance contractors and/or external vendors.
Ensures safe and quality service is delivered; conducts internal product complaint investigations all the while ensuring cost efficiency, consistency, and standardization is achieved.
Provides leadership and input for operational practice by seeking out and identifying best practice in service delivery and ensuring that procedures and policies developed by the organization reflect standardization and best practice and, once complete, are communicated and implemented throughout FH
Participates as a member on product selection committees, infection control committees, and other quality assurance committees as required.
Performs duties in accordance with all sanitation and safety requirements (e.g., HACCP and WHMIS) in compliance with federal, provincial and local food safe regulations. Responds to and/or reports injuries and safety hazards to Director or designate immediately, taking action required to minimize any potential risks.
Performs other related duties as assigned.