Lead, Culinary Food Services

Overview

Lead, Culinary Food Services Jobs in Surrey, Canada at Fraser Health

Title: Lead, Culinary Food Services

Company: Fraser Health

Location: Surrey, Canada

Category:

Salary

The salary range for this position is CAD $38.88 – $55.89 / hour

Job Summary

Come work with us! We currently have an exciting opportunity for a Full Time – Lead, Culinary Food Services to join our team at Surrey Memorial Hospit allocated in Surrey, B.C. We hire great people for outstanding jobs and need your help to expand the ability to deliver prompt and professional service.

Joining our team offers you opportunities to work in a rapidly growing organization with health professionals who are excellent in their respective fields, career growth and advancement, a competitive compensation package (including four weeks of vacation to start, comprehensive health benefits, and pension plan), and the rewarding opportunity to make a difference every single day in health care.

Fraser Health values diversity in the work force and strives to maintain an environment of Respect, Caring and Trust. Fraser Health’s hiring practices aspire to ensure all individuals are treated in an inclusive, equitable, and culturally safe manner.

#LI-DNI

Detailed Overview

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.

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…