Food Services Manager – The Salvation Army

Who We Are

For more than 130 years, The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a world-wide Christian church, each year we help more than 2 million people, providing necessities such as food, clothing and shelter. In addition, we support people experiencing unemployment, addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission, vision and values of hope, service, dignity and stewardship. As a faith- and values-based organization, we hire and serve people of all backgrounds and walks of life – there is a place for everyone to belong here.

Mission Statement

The Salvation Army exists to share the love of Jesus Christ, meet human needs and be a transforming influence in the communities of our world.

Job Description:

POSITION PURPOSE SUMMARY:   

The food services manager coordinates the food services operations for a ministry unit, to ensure compliance with the Canada Food Guide, and to ensure compliance with applicable health regulations.

ACCOUNTABILITIES:

The incumbent is responsible for the following range of job duties characteristic, or typical of the job class:

• Hires, orientates, trains, develops and evaluates all Food Services personnel; ensures staff safety in compliance with the Health & Safety Standards; monitors and analyzes incident reports.
• Identifies and monitors to ensure compliance with the food and health standards; sets policies and procedures for the Food Services Unit.
• Plans or may plan the budget for the Food Services Unit and monitors compliance to ensure that targets are met.
• Adapts work practices within specific parameters to ensure the efficient delivery of food services.
• Communicates clearly and effectively, both orally and in writing, to all internal and external contacts; is an effective member of an inter-disciplinary team.
• May plan or ensure that adequate planning has been made for special dietary needs of the residents.
• Decides on the appropriate, creative, and efficient use of food, including donations so as to minimize wastage.
• Establishes guidelines for the security of food supplies and all cooking equipment.
• Takes responsibility for the ordering and monitoring of food and kitchen supplies.
• May cook meals for residents and/or personnel.
• Supervises students, volunteers and/or residents in work therapy.
• Prepares and administers annual budget for Food Services Department.
• Interviews and coordinates the hiring of Cooks, Kitchen Helpers, and other necessary staff.
• Maintains overall responsibility for volunteers assigned to department.
• With the co-operation of the cook, plans appetizing, varied and well balanced menus.
• In collaboration with the operations and business manager, requisitions, purchases, inventories and accounts for food supplies as well as kitchen and dining room supplies within a limited budget.
• Ensures that the main kitchen and other serving/eating areas are kept clean and in good repair in keeping with all CRD and provincial health regulations.
• Reports maintenance problems to the operations department.
• Maintains a program of ‘quality control’ as it applies to all aspects of food services.
• Follows current policies and procedures of the ARC and recommends, when necessary and if related to the Food Services Department, new policies and procedures.
• Sits and participates in the Management Team.
• Takes responsibility for securing and utilizing in kind donations.
• Travels to Lower Mainland and Vancouver Island when necessary to pick up donations and foster good community relations with donors
• Performs other duties as assigned.

WORKING CONDITIONS:  
The incumbent’s work environment is typically in a kitchen in a ministry unit/social services facility or office.

The incumbent will work under the following disagreeable conditions:

•             Dealing with angry people

•             Verbal abuse

•             Hot/steamy environment

•             Noisy

•             Crowded in some cases

•             Pressure of timelines

•             Multi-tasking

•             Physical attacks by others (verbal)

•             Exposure to toxic chemicals

•             Moving objects

•             Sharp objects

•             Electrical Hazards

•             Injury from lifting

•             Falling on wet, slippery floors

•             Burns, Cuts and entering freezers

•             Other potentially dangerous situations

The above responsibilities must be performed in keeping with The Salvation Army’s Mission, Vision and Values, in a professional manner, upholding our code of conduct. 

EDUCATION AND EXPERIENCE QUALIFICATIONS: 

Education, Qualifications and Certifications: 

• Completion of post-secondary education in culinary arts, food management or equivalent.
• Food Safe Certification required.
• Occupational First Aid Level 1 or equivalent required.
• Clear TB skin test.
• Clear criminal record check.
• Valid driver’s license (Class 5) and access to reliable transportation (preferred).

Experience and Skilled Knowledge Requirements  

• 2 years related supervisory kitchen experience.
• Demonstrated experience in managing food service operations, including meal planning, preparation, and service.
• Proven ability to lead and motivate a team of kitchen staff, volunteers, and program participants.
• Experience in supervising personnel, providing guidance and training, and fostering a positive work environment.
• Experience in developing menus that meet the nutritional needs and preferences of diverse populations, while considering budgetary constraints and available resources.
• Experience in managing inventory levels, ordering supplies, and controlling food costs to ensure efficient operation and minimize waste.
• Familiarity with health and safety regulations, sanitation standards, and food handling procedures.
• Experience in ensuring compliance with relevant regulations and implementing measures to maintain a safe and hygienic kitchen environment.
• Strong cooking skills and knowledge of various cooking techniques, recipes, and food preparation methods.
• A solid understanding of nutrition principles and the ability to create balanced and nutritious meals.

Skills and Capabilities: 

• Excellent communication skills, both verbal and written. Ability to communicate effectively with team members, clients, and other stakeholders.
• Strong problem-solving skills and the ability to make decisions under pressure. Capacity to troubleshoot issues related to menu planning, food preparation, staffing, and logistics.
• Flexibility and adaptability to respond to changing circumstances and needs within the organization. Willingness to work collaboratively with other team members and adapt to evolving priorities.
• Strong organizational and time management skills with the ability to manage multiple priorities in a fast-paced environment.
• Attention to detail and ability to maintain accurate records.
• Commitment to the mission and values of The Salvation Army, including compassion, integrity, and respect for all individuals.

Compensation:

The target hiring range for this position is $48,964.51 to $61,205.63 with a maximum of $73,446.76.Placement in the salary range will be based on factors such as market conditions, internal equity, and candidate experience, skills, and qualifications relevant to the role.

The Salvation Army will provide reasonable accommodation upon request. Please email Recruitment.Accommodations@salvationarmy.ca if you have a need for any accommodation and we will be pleased to discuss this with you.

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