Work Location: Dubreuilville, Ontario (Fly-In/Fly-Out) - This position is based at a remote site in Dubreuilville, ON and operates on a Fly-In/Fly-Out rotation. Accommodations and meals are provided during scheduled on-site work periods, with planned time off between rotations.
The salary range for this position is $85,000 to $90,000 plus benefits.
Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence-based tools may be used at certain stages of the recruitment and applicant screening process.Now, if you were to come on board as our Food Service Manager, we'd ask you to do the following for us:
- Responsible for the coordination of activities of associates within the food service department while maintaining the highest standards and levels of customer service.
- Ensure conformance with all occupational health, safety, hygiene, HACCP, permitting, and government regulatory requirements.
- In conjunction with the Production chefs you will manage food stocks, purchasing, inventory levels, product costs, and budgetary constraints while avoiding product shortages.
- Conduct orientation and training for culinary staff and ensure ongoing compliance with company, client, and project operating policies and procedures.
- Ensure equipment is maintained and operational, report defects, and oversee work orders for equipment that is not functioning properly.
- Perform required administration procedures and provide accurate and timely information and reports.
- Plan group/special functions.
- Maintain excellent client communications.
- Ensure project and staff compliance with all culinary operating policies and procedures.
- Supervise staff to ensure the highest sanitary standards are maintained in all food serving and storage areas in accordance with company, client and governmental requirements.
- Maintain confidentiality of all company policies and procedures.
- Directing and managing kitchen supervisors.
- Assure contract compliance and ensure staff awareness of ESS' contractual obligations for the project.
- Record and/or monitor staff hours of work daily to ensure compliance with budgets.
- Coordinate staffing, scheduling, Overtime approval process, and crew change as required.
- Participate in production meetings to ensure preparation of all food is being conducted in accordance with the menu and number of people to be served, with a focus on quality, appearance, adequate production and stocking levels in all serving areas, and minimizing leftovers and product waste.
- Monitor serving mealtimes, maintain a presence in dining room during meal periods to monitor and direct staff replenishment of products ,receive customer comments through table touches and direct customer approaches for feedback.
- Monitor governmental permits and ensure company compliance with all permitting requirements and government regulations.
- Perform all duties in the safest possible manner and report all incidents and health and safety concerns to the supervisor or manager.
- Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.
- Perform other duties and special projects as assigned.
Think you have what it takes to be our Food Service Manager? We're committed to hiring the best talent for the role. Here's how we'll know you'll be successful:
- College/CEGEP diploma in Hospitality Administration, Food Services, Nutrition, or a related field, or equivalent experience.
- Cooking background and experience required
- Minimum of 8 years' experience in large-scale food service, hospitality, or restaurant management, including a minimum of 3 years in a management position.
- Strong leadership skills with experience recruiting, training, scheduling, and supervising staff.
- Experience managing budgets, labour costs, inventory, and financial reporting.
- Excellent customer service, communication, and interpersonal skills.
- Ability to work effectively in a fast-paced, high-pressure, and physically demanding environment.
- Highly organized, dependable, flexible, and capable of managing multiple priorities simultaneously.
- Comprehensive health and safety knowledge and training.
- Knowledge of food service catering.
- Knowledge of Microsoft Office.
