Food Service Manager, Finishing Kitchen

Work environment
Correctional institution

Intent of the process
Fill a position on permanent basis. Temporary needs may also be considered.

Positions to be filled
1

Important messages
Candidates must clearly demonstrate in their responses that they meet the essential education and experience qualifications. It is NOT sufficient to only state that the qualifications are met or to provide a listing of current or past responsibilities. Rather you must clearly demonstrate HOW, WHEN, and WHERE the qualification was met through substantiation by examples. Information on your described skills, experience, etc. provided in the screening questions should be supported by your resume. Failure to provide sufficient information will result in the candidate being screened out and rejected from the process.By answering the screening questions, you certify that the answers provided were prepared by you and that you are the sole author.Management has opted to use screening and text questions and answers, accompanied by the resume, as the evaluation method for the screening stage of this selection process. Failure to provide this information in the requested fields may result in your application being rejected.You must be able to provide proof of your education credentials.Persons are entitled to participate in the appointment process in the official language(s) of their choice.Candidates must meet all of the essential qualifications noted in the Statement of Merit Criteria to be appointed to a position. For this selection process, it is our intention to communicate with candidates via email for screening and assessment purposes. This will include communication of results and invitations to assessments. To that end, candidates must ensure a valid email address is included in their application. It is the candidate’s responsibility to ensure that this address is functional and that it accepts messages from unknown users (some email systems block these types of email) and frequently check their inbox and JUNK/SPAM folders. It is also the candidate’s responsibility to ensure accurate information is provided and updated as required.

---

• Reliability and Security: Reliability Status
• Willingness to work overtime on short notice
• Willingness to work shift work (evening, weekends, statutory holidays) (Food Services Supervisor positions only)
• Willingness to work with federally incarcerated offenders

---

¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
🎓EDUCATION
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯• A secondary school diploma or a satisfactory score on the Public Service Commission test approved as an alternative to a secondary school diploma or an acceptable combination of education, training and experience• A professional culinary arts diploma or an acceptable combination of education, training, and experience

¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
💼 EXPERIENCES
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯• Recent* and significant** experience in a variety of areas within a food production operation (such as cooking, inventory control, budgeting, scheduling, and operating food services equipment).• Experience supervising and training employees in a food services operation.• Experience implementing or maintaining quality assurance program standards* Recency is defined as experience acquired within the last five (5) years.** Significance is defined as having the depth and breadth of experience that would normally be acquired over a period of approximately three (3) years.

¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
📚 KNOWLEDGE
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯• Knowledge of culinary methods and techniques including large quantity meal production.
• Knowledge of principles of basic nutrition related to Canada’s Food Guide, religious and therapeutic diet protocols and menu planning.
• Knowledge of food services procurement practices and inventory control methods.
• Knowledge of workplace safety requirements, hygiene and sanitation practices.
• Knowledge of safe lifting and carrying techniques.

¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
📝ABILITIES
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯• Ability to manage employees.
• Ability to plan and organize work and manage multiple priorities.
• Ability to manage a budget (for Food Services Manager position only).
• Ability to effectively communicate orally.
• Ability to effectively communicate in writing.

PERSONAL SUITABILITY:• Teamwork
• Judgement
• Initiative
• Flexibility

---

Applied / assessed at a later date

Various language requirements - --B/--B

---

¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
🎓EDUCATION
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯• An Interprovincial Standards Program Red Seal certification – Cook.
• Possession of a valid recognized Safe Food Handling Program certification.
• A diploma from a food and nutrition management program recognized by the Canadian Society of Nutrition Management (CSNM) or equivalent.

¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
💼 EXPERIENCES
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯• Experience working in a correctional environment.
• Supervisory experience working in a unionized environment.
• Experience using cash registers or point of sale systems (For positions responsible for Small Group Meal Preparation Program only).
• Experience working in a large volume food production operation.
• Experience implementing and maintaining Hazardous Analytical Critical Control Point (HACCP) standards.
• Experience using a food services information management software.

---

---

Selection may be limited to members of the following employment equity groups: Indigenous (Aboriginal) peoples, persons with disabilities, visible minorities, and women.

---

Preference will be given to veterans first and then to Canadian citizens and permanent residents, with the exception of a job located in Nunavut, where Nunavut Inuit will be appointed first.

Learn more about preference to veterans.

---

---

---

---