Compass Group Canada Director Culinary Experience in MISSISSAUGA, Ontario
Director Culinary Experience
Imagine working in a place that brings out the best in you and helps others feel right at home. We provide an environment that balances independence with support. We customize our care, so that it’s right for our residents and their loved ones. A funny thing happens when we encourage our residents to engage and enjoy—we do the same. This is healthy living at its finest. Join us.
Why work with Marquise Hospitality?We are a member of Compass Group Canada, the leading foodservice and support services company. We’re committed to delivering an exceptional experience within the Senior Living industry. Choose a job that makes a difference in people’s lives every day—including your own.
TheDirector, Culinary Experienceis responsible for supporting long term care homes in their Food Service Operations programs, while ensuring that corporate goals and objectives are met.
Now, if you were to come on board as ourDirector, Culinary Experience, we’d ask you to do the following for us:
Provide recommendations to the leadership team as well as the Executive Chef, Webtrition Specialist, innovations team, and operations team at all levels for all culinary and dining standards.
Provide ongoing direction and leadership to individual homes and Food Service Managers on culinary programs, dining excellence and menus.
Develop and implement standardized culinary/dining procedures to meet corporate business goals and objectives.
Provide expertise on Provincial dietary practices as per Ministry of Health regulations to ensure all units are compliant and scoring for all 3rd party and MOH RQI’s are exceptional.
Partner with the Webtrition Specialist and Corporate Chef and provide ongoing training to FSM’s on portion, inventory, ingredient control, food production systems and budget forecasting for raw food.
Ensure our programs never become complacent or outdated; ensure our systems are relevant and innovative; continue to bring a fresh perspective to dining services, evolving over time to meet client needs.
Create a consistent level of service for the residents and family members across all homes at meal times through the provision of a consistent calendar of events, focusing on the residence experience.
Ensure there is consistency in dining standards based on the approved training program Dignified Dining and HATs.
Conduct new educational sessions and/or webinars for all new hires, as well as provide processes, webinars, and pre-shift huddles that support and reinforce dining standards—and conduct dining standard audits at least once per account per year.
Set up monthly meetings; gathering FSM feedback to develop and tweak seasonal menus, and work with food service suppliers and contract services to establish standards and facilitate quality improvement with menu services across the Province.
Work with various internal stakeholders to develop and deploy a home events calendar and toolkit for FSM’s by using the “Taste Your Way to Wellness” program as the foundation; this will be reviewed and refreshed annually.
Attend conferences, corporate meetings, Provincial and Food Service Managers’ meetings to provide updates, assist in problem solving, collect best practices, and innovations that contribute toward refreshing the dining program.
Participate in client meetings as defined in Governance Structure, and as requested by National Account Director, as well as internal meetings for the various internal stakeholders, such as innovations team, culinary, Webtrition team, and operations.
Think you have what it takes to be our nextDirector, Culinary Experience? We’re committed to hiring the best talent for the role. Here’s how we’ll know you are the best fit:
You have at least five years of experience, preferably in food and nutrition operations with culinary training and Red Seal Chef Certification.
You have exceptional knowledge of Provincial Food Premises regulations and the Long Term Care Facility Program Manual.
You have extensive knowledgeable of Occupational Health and Safety Act and CCHSA/ORCA standards as well as therapeutic, texture modified and ethnic diets.
You have computer proficiency in MS Office applications and related food service software.
You have great project management skills.
You have a valid driver’s license and ability to travel (25%).