QUALIFICATIONS

• Possess certification from professional hospitality or culinary training institutions or equivalent preferred.
• Supervisory experience in catering, restaurant, or in a similar capacity within institutions or senior citizen’s facilities. Equivalencies may be considered.
• Demonstrated leadership qualities and proven ability to motivate others towards continuous improvement in all aspects of Dining Services.
• Genuine interest and commitment to work with seniors in a compassionate, dignified, and respectful manner.
• Must be able to work independently and as a team member demonstrating strong organizational skills to meet deadlines.
• Flexible, willing, with a positive attitude and excellent problem-solving abilities.
• Strong customer service focus and the ability to relate well with all community members.
• Possess a high standard of hygiene and personal appearance.
• Willingness to attend courses as requested by Silvera.
• Must have current First aid, WHMIS and Safe Food Handling Course.
• Strong proficiency with computer applications, including Microsoft Word and Excel, with the ability to build and maintain spreadsheets, develop presentations, and deliver them effectively.
• Experience using HRIS platforms, such as Workzoom, or similar systems for employee scheduling.
• Familiarity with payroll functions is considered an asset but not required.
• Experience with Sysco Synergy MealSuite software considered an asset.

• Oversee the delivery of food products to the standards established by Silvera (policy 7.50).
• Ensure compliance to all safe food handling practices in accordance with Board of Health regulations. Establishes and enforces nutrition and sanitation standards for each Community.
• Forecasts food needs and orders required ingredients, supplies, and equipment.
• Collaborates with others to plan menus and utilize leftovers, considering resident needs, food preferences, and recent menus.
• Receives and examines foodstuffs and supplies to ensure quality and quantity established Silvera standards and specifications.
• Uses food service experience to plan menus, table settings, and décor appropriate to each meal.
• Provides instructions to workers as to size of portions and methods of garnishing.
• Manages staff schedules, job duty updates, leave approvals, and payroll to ensure full coverage and accurate pay; also handles hiring, training, and letting go of dining services staff.
• Participates in monthly internal Dining Services Food Quality and Kitchen Cleanliness Audits.
• Supervises dining staff, manages performance and reviews, and resolves workplace issues, including conflict resolution.
• Coordinates schedule of cleaning the kitchen, dining room and food storage areas.
• Responsible for weekly and monthly inventory and ordering of non-food supplies.
• Review weekly and monthly menus and work within Silvera’s budget.
• Oversee the implementation and compliance with Accounting for Residents procedure as established by Silvera.
• Ensure all Supportive Living Accommodation Licensing Act standards are adhered to.
• Participate in and promote Silvera’s Health and Safety Program and other committees/projects as requested.
• Welcome new residents and discuss the resident orientations in timely manner.
• Advise Community Management of concerns presented, and actions taken.
• Coordinate and lead bi-monthly meetings with the Culinary Supervisor in Resident Dining Council.
• Acts as the lead on-site in the absence of Community Management.
• Other duties as assigned.