RESPONSABLE CONTROLE DE GESTION OPERATIONNEL (H/F)

As a Culinary Operations Manager, you will plan, guide, and execute contracted services at a recovery center on Gabriola Island & will be responsible for the management and coordination of Food Services, Housekeeping and Laundry operations to meet operating and financial goals, client objectives, and resident needs.

Redefining the Patient Experience - We provide industry leading dining, environmental, facilities, and healthcare services in hospitals. By combining hospitality, science, and culinary expertise, we create environments where caregivers and residents can relax, recharge, and recover.
Every day, we're finding new ways to positively impact your industry. Our portfolio of brands was specifically developed to address the needs of your guests and your organization.
Aramark’s services focus on enhancing productivity, creating an engaging environment, and promoting healthy living.

The salary range for this position is $70,019-$88,055
Job Responsibilities

• Comply with established Resident policies, practices, and standards regarding Quality, Occupational Health & Safety & Infection Prevention and Control.
• Conducts the orientation of new departmental staff and familiarizes them with their position responsibilities.
• Plans, standardizes, and coordinates the development and delivery of all nutrition & food services program. Ensures all elements of meals are produced and served appropriately in the dining room.
• Participates in the menu planning process. Assists with the coordination and implementation of the menu changes.
• Plans, standardizes, and coordinates the development of housekeeping practices. Develops and facilitates training programs to demonstrate new equipment and cleaning methods to all departmental staff.
• Coordinate’s catering, special project work, and other activities that effect the daily operation of the Foodservices department.
• Responsible for ensuring equipment is in proper operating condition and arranging for repairs as needed.
• Oversees schedules and payroll functions for all 10-12 staff. Prepare weekly schedules for staff and modifies schedules as required to ensure full staff complement during regular shifts for culinary and housekeeping staff.
• Assists with the coordination and implementation of front-line job routines and duties.
• Covers sick and vacation time as needed.
• Assists with the implementation of ARAMARK programs and controls. Performs food and sanitization log audits.
• Demonstrates a proactive approach with regard to client concerns and expectations.
• Responsible for rotation of audit logs, daily menu postings
• Establishes and continually appraises requirements for staff, physical facilities, equipment and supplies to consistently achieve the quality/safety standard.
• Performs all other duties as required as needed.

Mandatory:

• University or College diploma
• A minimum of 5 years management experience.
• Strong financial controls, food/equipment, procurement, production and service systems and business ethics.
• Strong leadership, communication, interpersonal, and time