POSITION: Food Service Manager
STATUS: Full-Time Position.
SCHEDULE: As per the organization’s needs including On Call and including some weekends. 4 days at Sherbourne Home, 1 day at Wellesley Home.
LOCATION: Downtown Toronto: Rekai Centre at Sherbourne Place
SALARY RANGE: $62k to $65k.
Position Summary: As the Food Services Manager, you are responsible for managing the day-to-day operations of Rekai Centre at Sherbourne Place. A non-profit 90 bed Long Term Care Home. You are passionate about the pleasurable dining, menu and service as it relates to seniors in long-term care.
KEY ACCOUNTABILITIES
This position reports directly to the Executive Director (ED) of the Home and the Director of Nursing Services (DNS). The Dietary Manager is responsible for the effective operation of the Dietary Department, ensuring high-quality food service, resident-focused dining, regulatory compliance, financial stewardship, and effective team leadership.
Dietary Operations & Resident Dining
- Plan, organize, and oversee the day-to-day operations of the Dietary Department in accordance with Home-wide initiatives, policies, and standards.
- Develop menus, recipes, and production guidelines that support nutritional requirements, resident preferences, food quality, and consistency.
- Ensure meals are prepared, presented, and served in accordance with established quality, safety, and service standards.
- Maintain a visible presence in the kitchen and resident dining areas and participate in meal preparation and service as required.
- Demonstrate knowledge and effective management of special diets and related dietary requirements.
Leadership & Staff Management
- Manage recruitment, orientation, training, scheduling, coaching, and performance management of Dietary staff to support Resident Pleasurable Dining
- Develop and coordinate staff orientation, education, and in-service training programs.
- Interpret and implement departmental policies, procedures, and operational standards.
- Effectively manage workplace issues and resolve concerns using sound communication, interpersonal, and conflict-resolution skills.
Budget & Financial Management
- Develop, monitor, and manage the Dietary Department budget.
- Apply effective purchasing practices to maximize value while maintaining resident dining quality and service standards.
- Monitor food, supply, and labour costs and implement strategies to control expenses and minimize waste.
Regulatory Compliance & Quality
- Ensure compliance with applicable legislation, regulations, Public Health requirements, food safety and sanitation standards, and workplace health and safety requirements.
- Maintain appropriate standards for food purchasing, storage, handling, preparation, service, and sanitation.
- Maintain current knowledge of applicable Ontario long-term care, food safety, and occupational health and safety requirements.
QUALIFICATIONS
Education & Professional Qualifications
- Active membership in the Canadian Society of Nutrition Management (CSNM).
- Degree or diploma in Food and Nutrition Management, Hotel and Restaurant Management, or a related field.
- Proficiency with dietary management software and Microsoft Office, including Word, Excel, PowerPoint, and Outlook.
- Working knowledge of Ontario legislation, regulations, and standards applicable to long-term care, food premises, public health, and occupational health and safety.
Special Requirements
- Working knowledge of special diets.
- Satisfactory Vulnerable Sector Check.
- Current TB screening and Influenza vaccination
Experience
- Minimum two years of supervisory experience, preferably within healthcare or long-term care. Recent graduates with placement experience are also encouraged to apply.
- Demonstrated experience leading food services team, preferably in a unionized environment.
- Experience with large scale food purchasing, inventory management and budgeting.
Skills & Abilities
- Strong written and verbal communication skills.
- Strong interpersonal and conflict-resolution skills.
- Self-directed, organized, and able to manage competing priorities.
- Strong commitment to resident-centred service and a positive dining experience.
