Kitchen Coordinator

Katzie First Nation; Pitt Meadows; On-site; CAD 45,000 - 60,000; Full time

Job summary

The Katzie First Nation seeks a Kitchen Coordinator to manage kitchen operations and ensure high-quality food service for the community. This role encompasses menu planning, staff training, health compliance, and community engagement, requiring culinary expertise and strong leadership skills.

Qualifications

• 5 years of relevant progressive work experience preferred, with supervisory roles valued.
• Knowledge of dietary restrictions and food safety regulations required.
• Ability to handle kitchen operations, manage large groups, and implement sanitation procedures.

Responsibilities

• Lead daily kitchen operations including meal preparation and inventory management.
• Collaborate with departments for scheduling and menu planning.
• Ensure health and safety compliance within the kitchen.

Skills

Culinary skills

Leadership

Communication

Organizational skills

Interpersonal skills

Education

Culinary training

Current WorkSafe BC Intermediate First Aid Certification

Food Safe Certification

WHMIS Certification

Job description

Katzie First Nation is seeking a dedicated and experienced Kitchen Coordinator to join our team. This is a meaningful opportunity to support the health and well-being of our community through nutritious, culturally respectful, and high-quality food service.

In this role, you’ll take the lead in managing the daily operations of our kitchen. From planning seasonal menus and preparing meals to coordinating kitchen schedules and managing inventory, you’ll ensure everything runs smoothly and efficiently. You’ll work closely with internal departments and external partners to support events and programs, all while maintaining the highest standards of cleanliness, safety, and food quality.

We’re looking for someone with a strong background in culinary arts and experience in managing kitchen operations. You should be comfortable preparing meals for large groups, knowledgeable about dietary needs and restrictions, and committed to upholding food safety regulations. Your ability to lead, organize, and communicate effectively will be key to your success in this role.

An understanding of First Nations cultural practices is important, as is a respectful and inclusive approach to working with community members. You’ll also need to be physically capable of handling the demands of a busy kitchen environment and flexible enough to work evenings, weekends, or holidays when needed.

KEY RESPONSIBILITIES

Food Service and Menu Planning:

• Assist in menu planning and development, incorporating seasonal ingredients. Monitor and enforce adherence to dietary restrictions and specific dietary needs, including but not limited to allergies, intolerances, and preferences.
• Collaborate with relevant KFN personnel to develop and maintain recipes that cater to diverse dietary requirements, ensuring all ingredients and preparation methods comply with these needs.

• Prepare, pre-cook and/or cook food products/meals as needed, conducting regular quality checks.

• Provide training and guidance to KFN Personnel on best practices for handling and preparing food for individuals with dietary restrictions.

Coordinate Kitchen Operations:

• Collaborating with KFN personnel, coordinate supply and food orders to ensure smooth and efficient operations.
• Manage the kitchen schedule, ensuring that spaces are properly allocated to meet the needs of both internal departments and external catering organizations for events.
• Collaborate with multiple departments to allocate kitchen associated funding, aiding in controlling costs, and maximizing profitability.

Health and Safety Compliance:

• Act as a member of the KFN Joint Health and Safety Committee
• Ensure the kitchen environment is consistently clean, organized, and safe, adhering to all relevant health and safety regulations.
• Implement and enforce sanitation protocols, including regular cleaning schedules and proper food handling procedures.
• Conduct routine inspections to identify and address potential hazards, ensuring compliance with local and federal health codes.
• Ensure KFN staff that utilize the kitchen receive and maintain training and support to enhance their skills and ensure compliance with health and safety regulations, including proper food handling, sanitation, and hygiene practices.

Inventory Management:

• Continuously monitor inventory levels to ensure an adequate supply of food and materials.
• Place orders for supplies in a timely manner to prevent shortages and ensure seamless operations.
• Implement efficient stock management practices to minimize waste and reduce costs.
• Maintains established food rotations in storage to minimize spoilage and waste.
• Conduct regular inventory audits to track usage patterns and adjust ordering strategies accordingly.

Kitchen Inspection and Maintenance:

• Conduct thorough and regular inspections of the kitchen, including all appliances and equipment.
• Identify any signs of wear, damage, or malfunction in kitchen appliances and ensure timely repairs or replacements.
• Coordinate with maintenance staff or external service providers to address any issues promptly.
• Maintain a log of inspections and repairs to ensure compliance with safety and health regulations.

Customer Service:

• Address community inquiries and complaints, ensuring a positive experience.

CULTURAL AND PROFESSIONAL COMPETENCIES

• Understanding of First Nations cultural practices and protocols and ability to share knowledge in a positive and respectful manner.
• Knowledge gained through culinary training and 5 years of relevant progressive work experience. An equivalent combination of education, work or comparable lived experience will be considered.
• Proven experience in a kitchen or food service environment, with a preference for supervisory roles.
• Demonstrated expertise in meal planning and cooking for large groups, ensuring efficiency and quality.
• Current WorkSafe BC Intermediate First Aid, Food Safe and WHMIS Certifications
• Exceptional organizational and multitasking abilities to manage a dynamic kitchen environment.
• Excellent communication and leadership skills to effectively guide and support kitchen users.
• Excellent interpersonal skills, including seeking and establishing relationships, building trust, and building consensus.

• Demonstrated basic computer literacy in standard office software programs, i.e., Word, Excel, Teams and outlook
• Strong attention to detail to maintain high standards of food quality and safety.
• Comprehensive understanding of nutrition and the ability to apply this knowledge in meal planning.
• In-depth familiarity with food safety and sanitation standards, inventory management, and kitchen equipment.
• Maintain composure and effectiveness under pressure, ensuring that all tasks are completed accurately and on time.
• Flexibility to work evenings, weekends, and holidays as needed.
• Physical stamina to stand for extended periods of time.
• Safely lift and carry heavy items, such as bulk food supplies, kitchen equipment, and large pots or pans, following proper lifting techniques to prevent injury.

OTHER REQUIREMENTS

• Satisfactory Criminal Record Check.
• Valid Class 5 Driver's License and reliable transportation.
• Willingness to work flexible hours, including evenings and weekends, as required.