Kitchen Manager

Kitchen Manager – Full Time

Start – Mid May, 2018

The ideal candidate will possess a passion for healthy cooking, good time management and administration skills and the ability to work hands on in addition to supervising, training and leading kitchen staff.  This position would appeal to someone who has experience and enjoys cooking fresh, simple meals for large groups of people (50-75 persons).

Key Responsibilities:

The Kitchen Manager reports to the Executive Director of Operations.

  • Planning and preparation of meals for students, staff and visitors including:

    • Planning daily menus (to include vegetarian, vegan and all other staff and student dietary requirements) within recommended nutritional guidelines for adolescent detox diets and to take advantage of seasonal items including produce from our garden and local farms

    • Ordering all food supplies ensuring appropriate food costs are within budget while maintaining good nutrition.

    • Inventory management of all food (raw and prepared)

  • Interview, hire, train, schedule and supervise all kitchen staff to ensure all food is prepared to the appropriate standards of quality, nutrition and cleanliness.

  • Maintain labour and food costs within budget.

  • Keep abreast of commercial kitchen cleaning standards as outlined

            by Ontario Public Health

    • Ensuring appropriate level of cleanliness is maintained on a daily basis.

    • Establishing and maintaining a positive relationship with area Public Health Inspectors.

    • Ensure all kitchen staff successfully complete the Food Health & Safety Certification course and maintain their certification.

    • Develop and maintain training criteria and schedule to ensure standards are maintained and new RYC staff are trained.

  • Assist in the integration of the kitchen as part of the overall educational and therapeutic experience available to the students and their families

  • Develop plans and strategies to maximize opportunities to use local fresh produce to enhance community outreach to enhance awareness of PRI and minimize costs with use of seasonal produce in menu planning

  • Provide written reports as required in a timely and comprehensive manner.

                   

    Qualifications, Skills & Experience:

  • Previous experience budgeting, purchasing, managing, planning and cooking for 50+ people.  Past experience focusing on total preparation of healthy, fresh food.

  • Mature and reliable with a good sense of humour.

  • Team player.

  • Ability to work independently

  • Able to prioritize duties and deliver results within deadlines.

  • Previous successful experience working with at-risk youth preferred

Interested candidates should apply to Gayle Dennison. Manager Human Resources in writing at hr@pineriverinstitute.com April 20, 2018

We thank all applicants who apply. Please note that only those selected for an interview will be contacted.  

In accordance with the Accessibility for Ontarians with Disabilities Act (AODA), Pine River Institute strives to ensure that all recruiting processes are non-discriminatory and barrier-free. If you require an accommodation, please advise in advance of attending the interview.