Job Description

About Kinghaven Peardonville House Society: Kinghaven Treatment Centre was established in 1971 as MSA Halfway House. Over the past 45 years it has evolved into one of the country’s premier intensive residential treatment centres having served in excess of 28,000 adult men who present with problematic use of mood-altering substances. Located in the tranquil Fraser Valley of British Columbia, our campus also includes the new George Schmidt Centre, a 31 unit second-stage housing facility. Peardonville House Treatment Centre was founded in 1987 as an adult women’s treatment facility to serve the ever increasing demand of services for women in addiction. In 1990, at the request of the provincial government, the “Moms and Kids” program was launched to allow women struggling with addiction to bring their under-school-age children to treatment with them and have them share in the residential recovery experience. Job Summary: Reporting to the Executive Director, the Food Services Manager oversees food service operations for the treatment centers, in the day-to-day operations of food production, preparation and distribution. This role provides leadership to the Food Service Supervisor, and Food Services Cooks. The Food Services Manager ensures that all food safety and licensing regulations are followed. Key Duties & Responsibilities: · Assigns work, determining staffing requirements, recruiting, training new staff, and maintaining timekeeping and attendance records. Resolves staffing problems, including calling in staff to ensure appropriate staffing levels · Supervises staff, including the authority to hire, evaluate employee performance, coach and discipline · Responsible for the development, planning and rotation of menus and recipes including special diets such as diabetic, lactose intolerant, low fat, gluten-free and vegetarian · Maintain records and documents, menu selections and rotations according to Community Care Licensing standards · Evaluates foods being prepared, served and distributed to ensure established standards of quality, quantity and safety are maintained · Develops, revises and prepares purchase order sheets of the purchasing of supplies · Implements and maintains food service standards regarding products, receiving, storage and rotation of food, performing inventory control duties · Performs administration tasks as checks against orders and goods received, storing and distributing supplies, and contacting suppliers to obtain and provide information and to investigate invoice anomalies and damaged shipments · Meets with vendor representatives to discuss quality and delivery issues and/or concerns and to review new products · Monitors kitchen expenditures, ensuring kitchen operates within assigned budget · Provides direction to clients assigned to kitchen/dining room duties and ensures that they complete their tasks according to their chore descriptions · Reports any concerns regarding clients/volunteers to the appropriate personnel · Prepare, cook and serve meals and snacks according to rotating established menus and recipes, by performing duties such as planning food preparation and cooking schedules, cooking, roasting, grilling, baking, testing for palatability and carving · Performs cleaning duties such as cleaning food preparation equipment, sweeping and mopping floors, cleaning sinks and counters, cleaning kitchen and storage areas such as walls, ovens and freezers, and removing garbage · Monitors equipment for preventative maintenance, repairs and replacement · Reports any malfunctions and maintenance and repair requirements to the Maintenance Supervisor · Consults with the Executive Director when kitchen/dining room equipment needs to be replaced · Participates in Leadership meetings, various meeting, and committees as directed by the Executive Director · Carries out responsibilities in accordance with the health and safety requirements · Performs other related duties as assigned Skills and Abilities: · Ability to provide guidance, coaching and supervision. · Able to communicate effectively, both verbally and in writing · Ability to organize and prioritize · Strong documentation and reporting skills · Ability to operate related equipment · Ability and willingness to work flexibly and towards common goals within a leadership team structure · Physical ability to carry out the duties of the position Qualifications & Requirements: · Diploma from an accredited cooking school and/or Red Seal or equivalent combination of education, training and experience. · Recent related experience of 2 years · Experience in staff supervision and conflict resolution · Certified Nutrition Manager (CNM) · Food Safe Level 1 · First Aid Certification · Valid BC driver’s license · Knowledge of Community Care Licensing Regulations as they related to food services in institutional kitchen/dining rooms Job Type: Full-time Salary: $38.00-$40.00 per hour Expected hours: 37.5 per week Benefits: Dental care Discounted or free food Employee assistance program Extended health care Life insurance On-site parking Paid time off Schedule: Monday to Friday Education: Secondary School (required) Experience: Food management: 2 years (required) Language: English (required) Licence/Certification: Food Safe Level 1 (required) BC Driving License (required) Certified Nutrition Manager Certification (required) Work Location: In person