Job Description

Requisition #: 564602
Location:
Vermillion, AB, CA, T9X1K5
Career Area: Professional & Management
Description:



Lakeland College is seeking a dedicated and innovative

Food Service Manager

to lead our food service operations across both campuses in Vermillion and Lloydminster. This role is pivotal in delivering exceptional customer and food service experiences while ensuring that both locations meet and exceed sales targets. The ideal candidate will possess a strong culinary background, preferably as a Chef, and demonstrate a hands-on approach to management and team development.

Key Responsibilities:

Customer Service Excellence: Deliver outstanding food service and customer experiences consistently. Menu Development: Strategically create innovative menus tailored to meet the needs of the campus community. Operational Initiatives: Implement company-driven programs in food safety, service, and quality at a high standard. Catering Business Development: Build and enhance the catering services offered at the college. Team Leadership: Coordinate and supervise staff in production, merchandising, quality control, labor management, scheduling, and training. Staff Development: Train and mentor team members to provide exceptional customer service and develop their skills. Talent Identification: Recognize and nurture talent within the team to foster growth and efficiency. Food Safety Compliance: Ensure all food safety and sanitation standards are consistently met. Financial Monitoring: Analyze financial operating results to align with company and client objectives. Reporting: Maintain accurate financial records and ensure timely reporting for all sectors of the business. Regulatory Compliance: Uphold standards set by Aramark and government regulations, including adherence to marketing and HR programs. Policy Adherence: Ensure compliance with Aramark's policies, procedures, and Health and Safety Programs.

Qualifications:

3-5 years of management experience in a fast-paced food service environment. Hotel Management graduate/ Culinary certification or significant cooking expertise required. Strong communication and supervisory skills. Proficiency in MS Office and good computer skills. Experience in menu costing, planning, and food preparation. Advance Food Safety certification is a plus. Health & Safety certification is an asset. Demonstrated financial and analytical capabilities.

Accommodation Statement

Accommodations for job applicants with disabilities are available upon request.