Knowledge manager Jobs in Welland, ON

Job Responsibilities

• Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
• Direct daily activities.
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis.
• May prepare orders as needed to ensure accurate production for location.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
• Maintain a safe and hazard-free working environment.
• Train/mentor other food service workers.
• Maintain logs on all maintenance required on equipment within the department.
• Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.
• Perform preventative maintenance checklist.
• Recommend replacement of existing equipment to meet needs of facility.
• Proficiency in multi-tasking.
• Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
• Must fill in for absent employees at location, as necessary.
• Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.
• Be able to work occasional night and weekend catered events.
• Attend food service meetings with staff.
• Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).
• May perform cashier duties as the need arises.
• Promote good public relations.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Must read, write, and understand verbal instructions
• Must complete a sanitation course either before or during first year
• Must be knowledgeable in operating an efficient cost-effective program.
• Ability to perform basic arithmetic
• Maintain emotional control under stress
• Ability to resolve interpersonal situations
• Strong organizational skills

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

Qualifications:
• Successful completion of a recognized course in Nutrition, Dietetics and/or Food and
Nutrition Management.
• Be a member of the Canadian Society of Nutrition Management or a registered dietician
as required under the Fixing Long Term Care Act, 2021, ss. 70 and Ontario Regulation
81/22 (1).
• Minimum 2 years of experience in a food service-related management or supervision
role.
• Successful completion of the food handlers training program, provided by public health,
under the Health Protection and Promotion Act
• Must demonstrate an active interest in ongoing education
• Must be computer literate

Main Duties and Responsibilities:
The following duties align with the Culinary Manager and Co-Culinary Manager Accountability
Checklists and reflect delegated and shared responsibilities to ensure regulatory compliance,
operational efficiency, and resident-centered nutritional care.
Departmental Operations

• Supports the Culinary Manager in executing assigned accountabilities outlined in the Co-
Culinary Manager Accountability Checklist, ensuring completion within required

timelines.
• Oversees assigned departmental accountabilities as outlined in the Co-Culinary
Manager Accountability Checklist and is accountable for their completion within required
timelines.
• Plans, coordinates, and oversees food preparation and service to ensure meals and
snacks are delivered safely, accurately, and on schedule.
• Conducts operational inspections of kitchen, servery, and food storage areas and directs
corrective action as required.
• Oversees kitchen, servery, and food storage areas to ensure cleanliness, organization,
and compliance with health standards.
• Performs hands-on food service duties on an exception basis for training, operational
continuity, or during staffing shortages.
Nutritional Care & Resident Support
• Participates in new resident admission huddles and supports admission-related
nutritional documentation as required.
• Assists with ongoing assessment, documentation, and evaluation of residents’ nutritional
status.
• Supports implementation and monitoring of nutritional plans of care for residents
identified at nutritional risk, in collaboration with the Culinary Manager and Registered
Dietitian.
• Participates in interdisciplinary care conferences, Resident Food Committees, and
quality improvement initiatives.
• Supports restorative feeding programs and evaluates their effectiveness.
Menu Planning & Food Production
• Assists with menu planning, recipe development, and food production, including regular,
modified, therapeutic, and texture-modified diets.

• Supports bi-annual seasonal menu changes and daily menu adjustments under the
direction of the Culinary Manager.
• Assists with coordination of special menus and meal service for resident, family, and
Home events (e.g., BBQs, holiday celebrations).
• Monitors food production levels to minimize waste and optimize resource utilization.
Inventory, Fiscal & Resource Management
• Monitors food costs, waste, and supply utilization and implements corrective actions
within delegated authority to support departmental budget objectives.
• Completes routine ordering and inventory controls in accordance with approved budgets
and policies using computerized systems.
• Ensures proper maintenance and safe use of dietary equipment.
Human Resources & Leadership
• Directly supervises dietary staff on a day-to-day basis, including assigning work,
monitoring performance, providing coaching, and ensuring adherence to policies,
procedures, and standards.
• Completes performance evaluations, coaching documentation, and corrective action
within delegated authority, in consultation with the Culinary Manager and Human
Resources.

• Initiates and participates in the performance management processes, including fact-
finding, documentation, and corrective action recommendations.

• Responsible for staff scheduling, call-ins, and redeployment of staff to meet operational
needs.
• Provides leadership and operational decision-making in the absence of the Culinary
Manager and participates in manager-on-call and weekend on-call rotations.
• Supports orientation, training, and mentoring of staff and students to ensure
departmental competency and compliance.
Quality, Compliance & Risk Management
• Ensures completion of assigned audits, temperature logs, cleaning schedules,
preventative maintenance logs, and safety documentation.
• Supports outbreak preparedness and response activities and ensures dietary staff
adhere to IPAC protocols.
• Utilizes Continuous Quality Improvement (CQI) and Risk Management processes to
support safe and effective dietary services.
• Ensures compliance with the Occupational Health and Safety Act and reports unsafe
conditions immediately.
• Maintains records in accordance with Home policies, procedures, and government
regulations.
Communication & Reporting
• Reports on operational performance, staffing, compliance, and quality indicators to the
Culinary Manager and contributes to management decision-making and regulatory
reporting.
• Provides updates and documentation required to demonstrate compliance with Ministry
of Long-Term Care standards and internal accountability processes.
Other duties as assigned
• The duties and responsibilities outlined above are representative but not all-inclusive.
Special Demands:
Behavioural:
• Participates as a team player and cooperates with other departments
• Must possess patience and tact dealing with residents needs, families and dealing with
multiple demands at one time
• Must be organized and able to set priorities
• Must have a genuine interest in the care of the elderly and vulnerable adults
Ethical:
• Practices in a professional manner
• Commits to fostering an inclusive and welcoming environment
• Values diversity and respects the rights of individuals regardless of background, identity
or experience
• Demonstrates honesty and integrity in all work dealings
• Maintains confidentiality