Shelter Kitchen Supervisors, Social Enterprise Food Service - Christie Ossington Neighbourhood Centre
The Shelter Kitchen Supervisor, Social Enterprise Food Service is a full-time, 37.5 hours per week position. There are FIVE POSITIONS AVAILABLE. There are two full-time positions available, each with a different schedule (subject to change as this is a new program) as follows;
Tuesday to Saturday, 10am-6pm at 973 Lansdowne Avenue (Lansdowne and Dupont)
Sunday to Thursday, 8:30am-4:30pm at 445 Rexdale Boulevard (Hwy 27 and Rexdale)
There are also three part-time positions available, each with a different schedule (subject to change as this is a new program) as follows;
Sunday and Monday, 10am-6pm at 973 Lansdowne Avenue (Lansdowne and Dupont)
Friday and Saturday, 8:30am-4:30pm at 445 Rexdale Boulevard (Hwy 27 and Rexdale)
Tuesday and Thursday 8am-4pm at 50 Sousa Mendes Street (FOCUS ON BAKED GOODS)
In this role, you will lead the daily operations of the shelter kitchen at your site, including planning and supervising the workflow of your kitchen team to ensure meals for shelter residents (350+ meals per day) are prepared on-time and meet high expectations for quality and nutrition.
This role requires supreme organizational skills! This role also requires the ability to efficiently and respectfully coordinate a diverse crew to meet the goals of your site as well as the goals of a larger, agency-wide system.
- Lead and supervise the workflow- planning, execution and on-time delivery- of catering for shelter residents applicable to your shelter site. Substantial hands-on food prep, cooking and cleaning is required on a daily basis in this role.
- Schedule kitchen staff and manage staffing challenges in collaboration with the Manager of Social Enterprise Food Service. Participate in hiring and firing of front-line staff members as appropriate.
- Contribute to menu planning and development, inventory ordering and inventory receiving as applicable to your site.
- Maintain a clean and organized kitchen, pantry and food service space.
- Ensure issues related to equipment, pests and the facility in general are reported promptly. Support the resolution of such issues.
- Maintain excellent, consistent service standards for every meal, from appropriate portion sizes to food safety to food presentation to accurate preparation and labelling of dietary restrictions.
- Contribute to monthly reports of meals prepared and delivered, food use and food waste as applicable.
- Develop, maintain and model relationships with co-workers across sites, shelter residents and other stakeholders that are friendly, inclusive and professional at all times.
- Provide direct supervision to front-line cooks, including facilitating formal meetings, documentation and discipline as appropriate and in collaboration with the Manger of Social Enterprise Food Service.
- Integrate the work of training staff when required to support daily operations. This will involve;
Training, supervising, coaching, providing feedback and supporting the skill development of trainees.
Monitoring service quality, managing health and safety risks associated with trainee assignments.
- Ensure inventory of food, equipment and supplies is responsibly managed, protected and maintained, including ensuring food is labelled accurately, rotated appropriately and stored safely.
- Ensure all applicable documentation (timesheets, staff requests, delivery receipts, etc) is properly kept and passed on appropriately.
- Support the regular evaluation and review of shelter meals in collaboration with the Social Enterprise Food Service team, including supporting the development and implementation of appropriate mechanisms for resident feedback about meals at your site.
- Make recommendations for new procedures and initiatives, or adjustments to existing ones, to improve the catering system as time goes on.
- Support cross-departmental collaboration, and contribute with enthusiasm to agency initiatives.
- Minimum 3 years in a leadership role, supervising multiple staff members at a food service establishment
- Minimum 5 years of professional cooking and baking experience including substantial experience executing high-volume catering
- Minimum 2 years’ experience developing menus for high-volume cooking environments
- Demonstrated ability to deliver consistent, high-quality results in a fast-paced, multi-faceted environment while treating co-workers with respect and dignity
- Demonstrated ability to plan and execute food-related workflow, and to develop a high-functioning team where members feel valued and accountable to great results.
- Demonstrated understanding of strategies required to effectively manage and develop the skills of staff members, including identifying assets/barriers and having a strong instinct for effective task delegation.
- Passion for the important work of supporting the lives of people who are homeless, including a commitment to supporting their improved health and well-being through food provision.
- Skilled in organization of work, time management, oral and written communication
- Valid Driver’s License
- Experience supervising in a unionized environment is a definite asset.
Note: The successful candidate must obtain a clear criminal reference check.