Director of Culinary and Support Services

About Us

At West Coast SeniorsHousing Management, we see our communities as a family and we are equallycommitted to our residents and our staff. We provide an engaging work environmentand treat each other with respect and dignity. We invest in the growth anddevelopment of our teams to actively participate in the creation of memoriesand moments that matter to our residents.

Summary ofPosition:

As a member ofthe Support Office, the Director of Culinary and Support Services Food isresponsible for leading the culinary and support services and creatingexceptional hospitality experiences related to dining and housekeeping for theresidents and guests at all communities. Report to VP Operations and workcooperatively with the Community Chef or Support Service Manager to ensure thedelivery of cost-effective, high-quality Culinary and Support Services for allcommunities managed by West Coast Senior Housing Management. This position willalso ensure that each Community meets or exceeds all applicable regulatoryrequirements, as well as industry best practices and procedures.

RESPONSIBILITIES:

Include but not limited to:

• Engage and mobilize your team toachieve the organization's purpose, goals, objectives and key results.
• Be an engaged, collaborative teamplayer, developing and maintaining professional relationships that support andstrengthen the organizational culture and purpose.
• Model the values and leadershipbehaviours of the organization and inspire others to do the same.
• Provide leadership, mentoring,education and coaching to team members involved in culinary and supportservices to provide culinary, housekeeping and laundry services of the higheststandard that result in memorable resident experiences.
• Support community leaders on menuchanges by focusing on site demographics following the Canada Food Guiderequirements, resident-specific dietary requirements, and specific communitypreferences.
• Lead the creation and implementationof seasonal menus that meet the Canada Food Guide requirements,resident-specific dietary requirements, specific community preferences and allapplicable regulatory requirements.
• Research, develop and implementindustry best practices.
• Collaboratively develop, implement andmonitor standards, policies and procedures.
• Financial stewardship: Lead thedevelopment and monitoring of budgets, managing food and housekeeping cost, managingculinary and support service labor cost, managing equipment and supplies forfront and back of house operations while maintaining quality.
• Compliance stewardship: lead thedevelopment and monitoring of compliance purchasing, maximizing rebates.
• Provides direction and support withcommunity-level implementation of all activities required for production,presentation and meal service.
• Provides direction and support withcommunity-level implementation of all required housekeeping and laundryactivities.
• Develop collaborative relationshipswith suppliers and vendors to ensure the organization is supplied with qualityingredients, equipment and supplies while balancing budgetary requirements.
• Ensure all relevant regulatoryrequirements are met and exceeded.
• Participates in the recruitment,hiring and performance evaluation of Chefs and Support Service management teammembers.
• Collaboratively develop and implementorientation and onboarding of culinary and support service team members.
• Monitor, analyze and report on theperformance of culinary and support services.
• Participate in disaster and emergencyplanning while leading the culinary services component of the planning andimplementation.
• Develop and nurture a positive,quality, and resident-focused service culture.
• Participate in the quality improvementprogram. Prepare reports, participate in and provide information required bylicensing, such as the gathering of information, and the analysis ofstatistics.
• Attend resident and family meetings asrequested.
• Collaboratively support theCommunity's Culinary Services when no Support Service or Culinary leadership isavailable.
• Performs other related and RDO dutiesas required.

Qualifications :

• Graduation from a recognized CulinaryArts or Food Service Management or Hospitality Management program -Inter-provincial (Red Seal) designation or equivalent - preferred.
• Food Service Nutrition Managementcertification - preferred
• Food Safe level 1 and 2 – required
• Management experience in food andbeverage, Hospitality or Support Services: 5 years
• Excellent time management,organizational and follow-up skills. Has the ability to set priorities,organize time, demonstrate initiative and work independently, strong businessacumen
• Must be available to travel (60%) andspend extended periods in various communities

West Coast Seniors Housing Management

is an equal opportunity employer.