Maple Ridge Retirement Service is looking for a Culinary Manager for the newly opening Muskoka Landing Retirement Lodge in Huntsville, On.

If you enjoy working in an environment with others who enjoy their work place.

Then you are the candidate we want to speak with.

Do you think you have what it take to do be a great leader? Apply today!

Accountablilties

The Manager will provide on-site responsive management to all staff, while ensuring delivery of exceptional customer value and service; provides positive team management in a location with a 4-week menu cycle selection being produced at a set P.R.D. (Price per Resident Day)

Duties includes but is not limited too; catering event revenues; prepares for and ensures breakfast, lunch and dinner service plus hot/cold beverages and catering orders are produced as per specific instructions.

Provides excellent customer service and training to staff, reinforcing and leading by example; addresses customer complaints in a professional manner; referring those beyond scope to the General Manager of the site or the Regional Manager
Completes payroll reports bi-weekly and submits to the Payroll Department

Completes purchase orders and requests delivery from approved suppliers as outlined in Maple Ridge;records invoices in payables and ensures credits on products are received

Maintain appropriate inventory levels and ensures that stock is organized and rotated regularly

• Creates checklists to schedule and promote regular workplace cleaning routines; maintains regular cleaning and preventative maintenance of all equipment
• Provides leadership to all location staff members and oversees in a manner that motivates, guides and directs employees to the realization of company values, objectives and performance expectations; maintains a work environment that promotes participation, teamwork, and positive employee relations
• Ensures recruitment, performance evaluation, coaching, discipline, and termination where necessary are according to Human Resources policy
• Attends monthly Food Committee meetings with the Residents as planned and organized by the Culinary Manager.

Qualifications

Education/Training/Licences

• Completion of high school required
• Current Safe Food Handlers Certificate, Red Seal preferred (CSNM a plus)
• WHMIS training
• At least 1-2 years of previous restaurant management experience Knowledge
• Ability to perform basic arithmetic (addition, subtraction, multiplication, and percentages) to review, complete and submit reports
• Solid knowledge of food services principles, processes, procedures, policies, directives, and guidelines
• Good knowledge of related legislation, pertinent to health and safety
• Solid knowledge of customer service skills to ensure excellent customer service to clients and customers
• Ability to communicate effectively and deal with people-related concerns, complaints and requests for information encompassing a variety of issues and people in problem situations
• Good knowledge of equipment and materials to use/operate equipment used in the location such as a computer, soda dispenser, grill, service equipment, photocopier
• Good proficiency and experience with word processing (DOCS), spreadsheets (SHEETS), presentation (SLIDES), company software and database programs such as PayWorks
• Ability to maintain confidentiality where mandated or required, particularly as it relates to company business, financial and employee/HR information

Skills and Responsibilities Ability to provide information to questions or general inquiries, gather the information that is required, and/or to assist clients, customers, suppliers, staff, and co-workers in semi-routine matters, using courtesy and tact. Ability to persuade in simple situations or handle basic complaints, Ability to adapt established methods/procedures and to use analysis to find solutions to issues or problems from known alternatives; Ability to prioritize own work and work efficiently in order to meet timelines. Must be aware of how one’s work affects the process or production of others and must work with others to ensure that the plan of the unit is implemented,

• Ability to lead, coordinate and supervise the completion of work in a work unit, providing day-to-day oversight.Ability to make recommends into the hiring, performance evaluation, the discipline of staff of the work unit.

Working Demands and Conditions Works in an office environment and food services environment Required to frequently view a computer screen for up to 1 hour uninterrupted each day for responding to email, reading or preparing documents or reports, maintaining data, and completing forms; scheduling, with the freedom to move about or change position at will Frequent interruptions Required to occasionally use unbroken sensory demands for up to 1 hour uninterrupted each day for taking stock/ordering suppliesWork may require occasional lifting, bending, moving inventory, equipment, furniture, for periods up to 1 hourMust lift weights up to 10 pounds on a daily basisMust stand daily for up to 2 hours without a break to prepare/serve food, etc.Limited, exposure to potentially hazardous environments including kitchen equipment such as knives, grinders, slicers, deep fryers, floor conditions may cause slips trips and fallsOccasional exposure to disagreeable working environments including extreme kitchen temperatures, harsh cleaning chemicals, dealing with issues of very difficult peopleFrequent exposure to stressful working conditions including dealing with issues of clients, dealing with issues of difficult customers, troubleshooting time-sensitive issues, achieving metrics and improvementsPredetermined deadlines occur frequentlyManaging sick calls, finding fill-ins for the shiftsMust actively participate in ongoing educational opportunitiesBenefits: Extended health care Life insuranceDisability insurance

Job Types: Full-time, Permanent

Salary: From $56,596.80 per year

Benefits:

• Extended health care

Flexible Language Requirement:

• French not required

Schedule:

• Day shift

Ability to commute/relocate:

• HUNTSVILLE, ON: reliably commute or plan to relocate before starting work (preferred)

Work Location: In person

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