Careers at Terraces on Seventh

SUMMARY OF POSITION:

Reporting to the General Manager, the Chef/Food Services Manager is accountable for all aspects of the Food Services Department. The Chef/Food Services Manager supervises all food services staff, develops and manages the Food Services Department budget and serves as an intricate member of the management team. The Chef/Food Services Manager is responsible for the day to day operations related to the production, preparation of meals from a designated menu, delivery & service of food, maintenance of a sanitary workplace, inventory control, staff work routines & schedules and the overall safe operation of the Food Services Department.

RESPONSIBILITIES:
1. Acts as a contributing member of the management team; attends management team meetings, provides input into & participates in the strategic plan for assigned areas of responsibility.
2. Responsible for recruitment, discipline and termination of Food Services Department employees.
3. Participates in the administration of grievance proceedings under the Collective Agreement; liaising with union representative/steward to resolve union grievances as they arise and provides communication to staff on the Collective Agreement articles, Employee Handbook and company policies, thereby minimizing employee conflict and concerns.
4. Provides ongoing probationary & annual performance evaluations for all departmental employees and participates in making decisions in regards to promotions and demotions.
5. Identifies education needs for employees; participates in the developing, implementing and evaluating on a regular and ongoing basis, orientation, training and education programs for staff.
6. Manages all Food Services staff including the development of their schedules, coordinating work assignments and dealing with employee issues as they arise.
7. Participates in the planning and implementation of the budget, both operating and capital, monitoring expenditures and taking action as required for the Food Services Department.
8. Participates in the development of and implements policies and procedures in accordance to external & internal governing regulations and educates staff, tenants, and other departments as required

9. Collects department statistics, and provides other related information as required by external and internal regulatory & licensing bodies by performing tasks such as gathering information, performing related audits, preparing summary reports identifying strengths, weaknesses and trends and proposing solutions.
10. Participates in corporate and facility committees; attends meetings as required.
11. Participates in the development and implements a plan for the provision of food services to be used in the event of a disaster.
12. Responsible for all tasks related to the production and service of menu items using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
13. Manages the activities and work flow for all tasks required for production, presentation / service and clean up of assigned staff and area(s).
14. Participates in the preparation, delivery and service of food and ensures proper preparation, delivery and service of food is carried out by the Food Services staff to ensure safety of tenants, guests and the public.
15. Establishes production requirements according to the needs of the facility, orders and receives supplies as per established purchasing practices, resolves discrepancies with suppliers as required.
16. Establishes and ensures maintenance of food rotations in storage / inventory in order to minimize spoilage and waste and maximize food quality & guarantees food safety.
17. Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.
18. Participates in the development, implementation and delivery of education & training programs for Food Services staff to ensure the high standards of Food Services are maintained.
19. Promotes and maintains positive communication and relationships among management, Food Services staff, tenants, and the public.
20. Develops & maintains seasonal 4-week rotational menus based on the likes, dislikes, requests and nutritional needs of the residents; in conjunction with site leadership team plans and deliver special events such as holiday and themed meals.
21. Performs other related duties as required.

QUALIFICATIONS:
1. Food Safe certified level 1 & 2 mandatory.
2. Minimum 3-5 years experience in quality food preparation and the operation and care of kitchen equipment.
3. Minimum 1-2 years in a related management / leadership position.
4. Graduation from a recognized Culinary Arts program - Inter-provincial (Red Seal) designation preferred.
5. Knowledgeable of all standards and regulations that govern the handling, delivery, storage and preparation of food.
6. ‘Serving it Right’ certification an asset.
7. Experience in providing

Position: Full-time, Permanent 

SUMMARY OF POSTION:

Reporting to the Food Services Manager, Chef, Lead Cook, or Cook 2, the Cook is responsible for the daily production, delivery and service of items from a designated menu, maintenance of a safe sanitary workplace, and participating in the smooth operation of the department.

RESPONSIBILITIES:

Include but not limited to:
1. Responsible for the production, delivery and service of assigned menu items using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
2. Ensures the proper preparation, delivery and storage of food to ensure safety of residents, guests and the public. Performs audits testing the palatability and temperature of foods and take corrective action as necessary.
3. Maintains established food rotations in storage in order to minimize spoilage and waste.
4. Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.
5. Assists the Food Services Manager/Chef/Lead Cook in the organization and evaluation of Food Services to ensure a high standard of Food Services by providing constructive suggestions and feedback.
6. Promotes and maintains positive communication and relationships among management, staff, residents, and the public.
7. In the absence of the Food Services Manager/Chef/Lead Cook, or Cook 2 the Cook, is responsible for the supervision of department production and service, staff, including
direction of staff, interdepartmental communications, and emergencies.
8. Perform all other duties as required.

QUALIFICATIONS:

1. Grade 12 or equivalent.
2. Any combination of education and experience that provides the required knowledge, skills and abilities. Culinary or Apprenticeship program an asset.
3. Minimum of two (2) years culinary experience in hotels, restaurants, or institutions.
4. Food Safe Level 2 Certificate.
5. Serving it Right Certificate an asset.
6. WHMIS
7. Knowledge and experience with cooking, butchery, baking, kitchen equipment and machines.
8. Good working knowledge of accepted sanitation standards.
9. Some supervisory experience preferred.
10. All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.

Position: 30 hours per week

SUMMARY OF POSTION:

Reporting to the Business Service Manager and/or designate the Front Desk is responsible for all aspects of reception and office procedures as outlined by this job description. The front desk receptionist shall:

- Perform clerical duties in a manner conducive to the smooth operation of the facility.

 - Perform all duties in a manner that creates and promotes a high standard of care and professionalism in all departments of the facility. 

- Perform duties in a manner that enhances public perception of the facility.

QUALIFICATIONS

1. Minimum Grade 12, post-secondary preferred. 

2. Demonstrated ability to type minimum 50 wpm. 

3. Basic First Aid with CPR. 

4. Minimum two years’ experience in a confidential office administrative position. 

5. All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.

Position: Full-time Temporary 4 Months, Mid-May

Hours: 37.50 Graveyards shifts only

This position is covered under the Single Site Order. Please note the wage is currently being adjusted and topped up by the government as per the Single Site Order. The displayed wage is therefore reflective of such initiative.

SUMMARY OF POSTION:

Reporting to the Business Service Manager and/or designate the Front Desk is responsible for all aspects of reception and office procedures as outlined by this job description. The front desk receptionist shall:

- Perform clerical duties in a manner conducive to the smooth operation of the facility.

 - Perform all duties in a manner that creates and promotes a high standard of care and professionalism in all departments of the facility. 

- Perform duties in a manner that enhances public perception of the facility.

QUALIFICATIONS

1. Minimum Grade 12, post-secondary preferred. 

2. Demonstrated ability to type minimum 50 wpm. 

3. Basic First Aid with CPR. 

4. Minimum two years’ experience in a confidential office administrative position. 

5. All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.

Position: Full-Time Temp, May 16th - Sept 16 2022

Hours: Mon-Fri, 8am-4pm