Come join us and help make a difference in the lives of older adults! As employees at a Verve Senior Living Retirement Residence, our primary goal is to help each person, have a great day, every day! Our employees thrive on collaboration and have a passion for excellence, achieving multiple awards including the Order of Excellence in Quality, from Excellence Canada. As part of our team, the things you do are key to helping us achieve our shared vision of helping seniors live longer, better. Oh, and you’ll also have a lot of fun doing it. Want to join us?

BACKGROUND/QUALIFICATIONS

• Has completed a minimum of grade 12.
• Has experience in business administration and a minimum of 2 years of experience in a similar senior or hospitality setting.
• Has obtained Food Safe Level II and Serving it Right (BC) /Smart Serve(ON) /ProServe(AB).
• Written and verbal fluency in English is required.
• Has proficient computer skills (i.e. Word, Excel, and familiar with online ordering systems and dietary software).Has demonstrated excellent leadership skills.

ACCOUNTABILITY OBJECTIVE:

Under the direction of the General Manager, is responsible for food preparation, employee management, administration and customer service. Administrative job duties include managing inventory, merchandising, controlling expenses and product quality, inspecting stores and invoicing all within the guidelines of licensing and regulatory standards.

KEY RESPONSIBILITIES

• Participates in the Verve Quality Improvement (VQI) program.
• Designs an appetizing and well-balanced, nutritious menu in accordance with Canada’s Food Guide, and the dietary needs and wishes of residents. Ensures weekly menus have been approved by a recognized dietitian (if applicable), including in-season local products.
• Orders and supervises the distribution of resident meals. Monitors resident diet and texture to ensure safe dietary consumption. Ensures that food samples and temperature records are taken and labeled as per regulations. Ensures food temperature is maintained or cooked in smaller batches (if necessary).
• Creates the standard for plating and garnishing meals in an attractive manner. Enhances selection through menu options and a variety of condiments. Ensures an assortment of alcoholic beverages are available (if applicable).
• Controls expenses through re-purposing leftovers, portion control and waste management protocols (as required).
• Confirms that there is a “Chef’s Call” for all dining service staff prior to service
• Initiates audits regularly for feedback, attends interdisciplinary committee meetings regarding nutritional issues, and chairs the food advisory/ resident food committee meetings. Attends regional dining services meetings
• Recruits, interviews and selects new employees. Serves as a leader and helps develop employees to ensure an adequate level of service and job standard are achieved. Conducts annual performance appraisals and addresses performance issues. Oversees and prepares staff scheduling to include shift changes, vacation and leaves of absence.
• Plays a role in the development, modification and/or communication of policies and procedures. Complies with all relevant corporate policies and procedures.
• Complies with the Occupational Health and Safety Act, Workplace Safety and Insurance Act, and Workplace Hazardous Material Information Systems. This includes recognizing health and safety hazards, reporting incidents, fulfilling responsibilities under the applicable legislation, as well as participating in in-services and fire drills.
• Completes all required mandatory training/education.
• Provides input into the preparation of the capital and operational budgets. Manages the department finance, including inventory. Helps to promote initiatives that general revenue (i.e. staff and guest meals, buffets, etc). Provides input for variance reports on financial statements.
• Performs other related tasks as delegated by General Manager.
  

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