Production Supervisor

Kensington Health; Toronto; On-site; CAD 60,040 - 72,052; Full time

Job summary

A healthcare organization in Toronto seeks a Production Supervisor for its Nutrition Services Program. The role involves supervising kitchen staff, managing food preparation, and ensuring compliance with health standards. Ideal candidates will have culinary qualifications, experience in a health care environment, and the ability to supervise a team effectively. A commitment to safety and proper food handling practices is crucial, and the position offers a salary range of $60,040.50 - $72,052.50 depending on experience.

Qualifications

• Minimum three years of cooking experience, with at least one in a health care setting.
• Minimum one year of supervising kitchen staff.
• Knowledge of Canada’s Food Guide and MLTC nutritional requirements.

Responsibilities

• Supervises kitchen staff and ensures compliance with cleaning schedules.
• Oversees catering services and maintains inventory control.
• Implements strategies to minimize food wastage.

Skills

Knowledgeable in food ordering and inventory

Reliable and committed

Integrity and professional demeanor

Ability to supervise kitchen staff

Compliance with health and safety standards

Education

Culinary Arts Diploma

Red Seal Certification

Job description

Position Overview

We are seeking a Production Supervisor to support a highly motivated team within the Nutrition Services Program at our Long-Term Care home.

Reporting to the Manager of Nutrition Services, the Production Supervisor is responsible for supervising kitchen staff. The incumbent is also responsible for the preparation and production of catering services for Kensington Health. The Production Supervisor ensures there is an adequate supply of food and other materials on hand to prepare meals as listed on the weekly menu including therapeutic diets and menu alternatives. The Production Supervisor ensures compliance with MOHLTC and Public Health standards and guidelines.

Salary: $60,040.50 - $72,052.50 commensurate with experience and qualifications

Responsibilities

• Supervises cooks and other kitchen staff.
• Ensures cleaning schedules are adhered to and cleaning is verified.
• Holds food production meetings and attends departmental staff meetings.
• Assists in the menu planning and recipe development activity by providing input on residents’ acceptability.
• Oversees any changes to the posted menus.
• Ensures food samples are collected from every meal, properly labelled and stored in the fridge.
• Provides monitoring of risks such as correct temperature, quality, quantity, appearance and portion size of meals.
• Manages comprehensive inventory control including receiving, storage, and coordination of items ordered.
• Implements adaptive strategies, including ingredient substitution to minimize wastage while maintaining recipe standards.
• Responsible for full cycle of catering services, including the standardization of catering recipes, clear communication of requirements to all stakeholders and staff, and the oversight of delivery, set-up, pick-up and clearing of all events to ensure professional service delivery.
• Establishes and maintains good human relations with professional and non-professional staff, residents, families, volunteers and the community.
• Respects and uses sensitivity in the spiritual, cultural and ethnic aspects of a resident’s life.
• Responsible for cleaning schedules, maintenance and safety of all kitchen equipment.
• Responsible for working safely in compliance with accepted safe work practices, procedures and legislated health and safety standards.

Qualifications

Required Skills & Abilities

• Knowledgeable in food ordering and inventory.
• Personal and professional integrity, appearance, and demeanor.
• Reliable, committed, even-tempered and able to supervise the cooks and kitchen staff.
• Compliance with all health and safety standards.

Required Knowledge and Experience

• Minimum three (3) years of cooking experience with at least one (1) year in a health care setting.
• Minimum one (1) year of supervising kitchen staff experience.
• Knowledge of Canada’s Food Guide, basic MLTC nutritional requirements and infection control.
• Understanding of geriatrics in an ethno-cultural environment.
• Knowledge of HACCP and Food Safety.

Required Professional Designation/Certificate

• Culinary Arts Diploma.
• Red Seal Certification.
• Being a member in good standing with the Canadian Society of Nutrition Management is an Asset.