Yee Hong Centre for Geriatric Care (Yee Hong) is a recognized leader in senior care, dedicated to providing exceptional, culturally inclusive services that enhance the well-being of older adults. With a strong reputation for excellence in long-term care, community programs, and aging-in-place initiatives, Yee Hong is committed to supporting seniors in living with dignity, independence, and the best possible quality of life. At the core of its mission is a focus on compassionate, person-centered care tailored to the unique needs of diverse communities.
Yee Hong is one of the foremost providers of culturally appropriate senior care in the country, delivering high-quality resident experience and care to Chinese and other Asian seniors since 1994. The organization operates 805 long-term care beds and 308 seniors’ apartment units, with an additional 224 long-term care beds opening in a new home by June 2026. In addition, Yee Hong offers four campuses of managed care, a hospice residence, and a wide range of community-based senior and caregiver support services. Through this comprehensive network, the organization serves more than 15,000 individuals annually across the Greater Toronto Area.

QUALIFICATIONS:

• Graduate of a recognized 2-year diploma program in Food Services Supervision/Management, or a Bachelor’s degree in Nutrition, Dietetics, or Hotel Management.
• Membership in the Canadian Society of Nutrition Management and eligibility for Ontario Society of Nutrition Management.
• Valid Food Handler Safety Certificate.
• Minimum one year of experience in quantity food production; supervisory experience preferred.
• Satisfactory Police Reference Check with Vulnerable Sector Screening.

LANGUAGE REQUIREMENTS:

General: Good oral and written English communication skills.

Site-specific Assets:

• McNicoll: Chinese (required)

1.Collaborate with the Food Services Manager to ensure food service delivery aligns with strategic goals and regulatory standards.
5.Schedule and manage staffing to support daily operations; coach, develop, and evaluate staff performance.
3.Monitor residents’ food intake and compliance with therapeutic diets; report to the dietitian as needed.
4.Conduct admission visits to gather residents’ food preferences.
5.Supervise food production; inspect food temperatures and quality before service.
6.Ensure all food service areas meet sanitary and safety standards.
7.Assist with ordering food supplies.
8.Monitor kitchen equipment for timely repair or replacement.
9.Support departmental budgeting and inventory control, as required.
10.Participate in resident care conferences.
11.Complete charting and quarterly summaries for designated residents.
12.Attend production, departmental, and other meetings.
13.Assist in planning and coordinating catering functions.
14.Support risk management and quality improvement initiatives.
15.Stay current with best practices and developments in the field.
16.Perform other duties as assigned.