Job Description

The

Assistant Food Service Director

plays a key leadership role in overseeing food services in a supportive living environment. This role combines operational management with hands-on culinary expertise, ensuring high standards of service delivery, food safety, and resident satisfaction. The successful candidate will lead and support a multidisciplinary team, contribute to quality assurance initiatives, and actively participate in resident engagement and special events.

Responsibilities:

Operational Leadership:

Oversee daily operations of food services. Organize and delegate preparation and delivery of catered functions and special events. Ensure compliance with client and company policies, including health & safety and audit standards. Participate in business planning, capital equipment recommendations, and quality improvement initiatives. Act as interim manager during absences of the Food Service Director.

Culinary Oversight:

Supervise kitchen operations and ensure adherence to food safety protocols. Assist in food preparation using various cooking methods (baking, roasting, steaming, etc.). Maintain production records, update forecasting schedules, and ensure accurate menu postings. Collaborate with the Dietitian to manage resident dietary needs and menu development. Conduct weekly food service rounding with residents and ensure feedback is actioned. Manage inventory, ordering, and vendor relations for food and kitchen supplies.

Team Management & HR Functions:

Recruit, train, coach, and schedule staff across all service areas. Conduct safety observations and implement corrective actions as needed. Lead regular staff meetings and contribute to employee performance management. Maintain scheduling systems (e.g., Kronos) and payroll input (E4W).

Resident & Client Engagement:

Attend Resident Association and Family Information sessions. Investigate and resolve resident, family, and employee concerns. Support recreation catering and contribute to social club activities and open house planning.

Qualifications:

Education & Certifications:

Minimum 2-year College Diploma in Management, Hotel/Restaurant, Dietetics, or related field. Advanced Food Safety Certification (preferred). First Aid Certification (an asset). Cooking certification (an asset).

Experience:

Minimum 2-3 years of supervisory or management experience in a healthcare or supportive living environment. Hands-on culinary experience in food preparation and kitchen operations.

Skills & Competencies:

Strong verbal and written communication skills. Proficient in Microsoft Word, Outlook, and Excel. Ability to work independently in a fast-paced environment. Physically capable of light lifting and frequent walking. Flexible and adaptable to changing schedules and operational needs. * Friendly, service-oriented attitude toward residents, clients, and co-workers.