Kitchen Supervisor

Internal/external posting

job title: Kitchen Supervisor

job ID #: CPCBI KS 25-0919

department: Community Programs and Capacity Building Initiatives

reports to: Director, Community Programs and Capacity Building

salary range: $80,000 per annum

status: Full Time, Permanent

hours: 37.5 hours per week

Who we are:

Sherbourne is a leading provider of quality health care and transformative support to people who face social, economic, and other systemic barriers. Our mission is to be a dynamic provider of integrated health services, community programs and capacity-building initiatives that enable people and diverse communities to achieve wellness.

Sherbourne provides innovative health care and social services to the diverse urban population of southeast Toronto. While our doors are open to everyone, we focus on people experiencing homelessness or who are under-housed; 2SLGBTQ+, and newcomers to Canada. We are funded by the Ministry of Health, Ontario Health, Ministry of Community, Children and Social Services, the City of Toronto and many generous donors and foundations.

about the role:

TheKitchen Supervisorplays a key hands-on leadership role in Sherbourne Health’s food programming by overseeing the daily operations of the kitchen. This position ensures the timely preparation of high-quality, nutritious, and culturally appropriate meals that support food security, health promotion, and community engagement. The Kitchen Supervisor also mentors and trains apprentices and staff, upholds food safety standards, and fosters a positive, inclusive kitchen environment rooted in equity and culinary excellence.

Scope of the Mandate:

Reporting to theDirector, Community Programs and Capacity Building Initiatives, the Kitchen, the Supervisor is responsible for leading the coordination and execution of food production across all Sherbourne food service streams. These include theFood for Good Café,Acute Respite Care (24-h our service),community drop-in meals, andinternal and external catering. The role involves supervising kitchen staff and apprentices, managing daily prep schedules and workflows, maintaining kitchen safety and sanitation standards, and supporting collaborative service delivery across departments. The Kitchen Supervisor plays a critical role in translating strategic food program goals into effective, day-to-day culinary operations.

Working at Sherbourne

At Sherbourne Health, we care about our staff and recognize that our biggest strength is our people. We have a solid commitment to life-long learning which is demonstrated through our professional development program. We invest in collective work and staff training to improve client care. We supplement this by creating a low-barrier work environment built on equity and respect, while working together in caring, cohesive teams and providing opportunities for advancement.

we believe in work-life balance and offer:

• A competitive salary.
• Membership in Healthcare of Ontario Pension Plan (HOOPP).
• Up to five weeks of vacation per year (to start).
• Up to five personal days per year.
• An extended healthcare and dental package.
• Long-term disability insurance.
• Life insurance.
• An employee assistance plan.
• A generous professional development plan: up to $1,300 to be used towards learning activities.
• Up to six fully paid professional development days per year – related to position/responsibilities.

Responsibilities and Tasks:

Food Preparation & Cooking

• Lead the preparation and cooking of meals for the Food for Good Café, drop-in programs, Acute Respite Care (ARC), and catered services.
• Execute daily production schedules, prep lists, and batch cooking, ensuring alignment with dietary and cultural requirements.
• Ensure consistency, quality, and presentation of all meals served.
• Adapt recipes based on ingredient availability, dietary needs, and program focus.
• Mentor and coach staff and apprentices by demonstrating cooking techniques and safe food handling practices.

Kitchen Operations & Staff Supervision

• Oversee day-to-day kitchen operations, including workflow, cleanliness, and service readiness across multiple service areas.
• Coordinate production schedules to meet volume demands, including approximately 200 community meals per week, 24/7 ARC meal service, café meal preparation, and catering.
• Supervise kitchen staff, food service trainees, and cross-appointed team members; assign tasks and monitor performance.
• Support onboarding and training of new kitchen staff and culinary apprentices.
• Lead daily kitchen huddles to align team efforts and reinforce safety and service expectations.

Coordination & Collaboration

• Collaborate with the Director and Food Program Manager to align food production with Shebourne Health strategic direction, program goals and event needs.
• Contribute to the development of standard operating procedures
• Liaise with café attendants and program staff to ensure timely service and clear communication.
• Support food-related activities for events, workshops, and community engagement initiatives.
• Address and escalate operational concerns to the Food Program Manager as needed.

Inventory, Compliance & Safety

• Monitor and maintain accurate inventory levels of food, kitchen supplies, and cleaning products.
• Ensure proper labeling, dating, and storage of all food items using the FIFO (First In, First Out) method.
• Track expiry dates and minimize food waste through effective stock rotation and usage planning.
• Enforce food safety and sanitation protocols, including proper storage, temperature logs, and allergen procedures.
• Ensure kitchen equipment is cleaned, maintained, and reported for repair as required.
• Promote safe work practices and ensure compliance with occupational health and public health regulations.

Administrative & Reporting

• Maintain accurate records for food safety, temperature logs, meal counts, and supply usage.
• Prepare reports on kitchen operations, inventory, and meal program outcomes.
• Provide input into menu planning, cost control strategies, and kitchen improvements.
• Contribute to team scheduling and staff performance evaluations.
• Attend team, management, and planning meetings and participate in department-wide initiatives.

Core competencies:

• Leadership and team coordination
• Strong organizational and time-management skills
• Food safety and sanitation excellence
• Cultural responsiveness and food justice
• Coaching and mentorship
• Problem-solving and critical thinking in high-demand environments
• Ability to multitask and respond to changing needs
• Clear, respectful communication

To thrive in this role, you’ll need

Education & Experience

• Minimum 3–5 years of culinary and cooking experience, including at least 1 year in a supervisory or lead cook role.
• Cooking certification from a recognized culinary institution.
• Formal culinary training (e.g., Culinary Diploma or Red Seal Certification).
• Valid Food Handler’s Certificate (Advanced FST required).
• Experience developing and implementing Standard Operating Procedures (SOPs) and food costing tools.
• Experience working in healthcare and diverse, community-based environments.

Knowledge & Skills

• Excellent culinary skills with a strong focus on quality, presentation, nutrition, dietary requirements, and food safety regulations.
• Demonstrated experience in menu creation, costing, and execution.
• Strong time management, multitasking, and organizational skills.
• Effective communication and leadership skills, adaptable to a variety of audiences.
• Cultural humility and experience working within anti-oppressive frameworks.

Commitment to Cross-Agency Integrated Program Planning

• Collaborate effectively across departments and contribute actively to program planning and agency-wide initiatives.
• Support conflict resolution and maintain strong, cooperative team relationship

Commitment to Anti-Racism & Anti-Oppression

• Actively participate in diversity, equity, and inclusion (DEI) initiatives.
• Embed anti-discrimination principles into service delivery and kitchen culture.

Conditions of Employment

• Offer of employment is contingent upon satisfactory results from background checks, including professional references, education verification, criminal background check, and vulnerable sector screening.
• Must demonstrate knowledge of and compliance with relevant legislation, including:
  • Occupational Health and Safety Act (OHSA)
  • Personal Health Information Protection Act (PHIPA)
  • Accessibility for Ontarians with Disabilities Act (AODA)
  • Ontario Human Rights Code
  • Ontario Health Protection and Promotion Act
• Commitment to maintaining a safe and healthy workplace by adhering to Sherbourne Health Centre policies, health and safety legislation, and best practices.

working Conditions / environment:

• Work is performed in a kitchen environment within a healthcare and community-based setting.
• Physical demands include standing for extended periods, lifting up to 40 lbs, and operating kitchen equipment.
• Work hours vary based on program and operational priorities; evening and weekend availability is required.
• The role involves managing multiple projects simultaneously and responding to frequent requests for support, training, and information.
• Requires strong interpersonal and communication skills, as well as technical knowledge of 2SLGBTQ+ health and social issues.
• Success in this role requires flexibility, tact, and the ability to prioritize in a dynamic, fast-paced environment.

to apply: Please forward a cover letter and resume (saved as one document) quoting Job ID# CPCBI KS 25-0919 to myjob@sherbourne.on.ca by 5:00 pm on October 3, 2025.

Sherbourne is dedicated to building an organization that reflects the diversity of our clients and the communities we serve. This includes diversity in languages spoken, culture, race, sexual orientation, and gender identity. Requests for accommodation due to disability can be made at any stage in the recruitment process.

We thank all applicants for their interest but only those selected for further consideration will be contacted.

BOLD.KIND. REAL.OPEN.WE CARE.