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: **

• 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.