The food services manager coordinates the food services operations for a ministry unit, to ensure compliance with the Canada Food Guide, and to ensure compliance with applicable health regulations.AccountabilitiesThe incumbent is responsible for the following range of job duties characteristic, or typical of the job class:Lead the recruitment, onboarding, development, and performance management of all Food Services staff, ensuring a safe, compliant, and high‑performing work environment.Ensure full compliance with all food safety, health, sanitation, and regulatory standards by establishing, implementing, and monitoring policies, procedures, and quality‑control practices.Develop and manage the Food Services budget, overseeing purchasing, inventory control, and cost‑efficient use of food, supplies, and donations to minimize waste and meet financial targets.Oversee the planning and delivery of nutritious, well‑balanced, and appealing menus, including accommodations for special dietary needs.Maintain clean, safe, and well‑functioning kitchen, dining, and food‑service areas by enforcing sanitation standards and coordinating maintenance needs.Safeguard food supplies, equipment, and donations by establishing and monitoring security and stewardship practices.Strengthen community relationships by coordinating the acquisition, use, and accountability of in‑kind donations, including occasional travel to donor locations.Collaborate effectively with internal teams, volunteers, students, and residents to support interdisciplinary service delivery and positive client experiences.Contribute to organizational leadership by participating in management team activities and recommending improvements to policies and operational practices.Perform additional responsibilities as required to support high‑quality,



efficient food service operations.Education and Experience QualificationsCompletion of post‑secondary education in culinary arts, food management or equivalent.Food Safe Certification required.Occupational First Aid Level 1 or equivalent required.Clear TB skin test.Clear criminal record check.Valid driver’s license (Class 5) and access to reliable transportation (preferred).2 years related supervisory kitchen experience.Demonstrated experience in managing food service operations, including meal planning, preparation, and service.Proven ability to lead and motivate a team of kitchen staff, volunteers, and program participants.Experience in supervising personnel, providing guidance and training, and fostering a positive work environment.Experience in developing menus that meet the nutritional needs and preferences of diverse populations, while considering budgetary constraints and available resources.Experience in managing inventory levels, ordering supplies, and controlling food costs to ensure efficient operation and minimize waste.Familiarity with health and safety regulations, sanitation standards, and food handling procedures.Experience in ensuring compliance with relevant regulations and implementing measures to maintain a safe and hygienic kitchen environment.Strong cooking skills and knowledge of various cooking techniques, recipes, and food preparation methods.A solid understanding of nutrition principles and the ability to create balanced and nutritious meals.Excellent communication skills, both verbal and written. Ability to communicate effectively with team members, clients,



and other stakeholders.Strong problem‑solving skills and the ability to make decisions under pressure. Capacity to troubleshoot issues related to menu planning, food preparation, staffing, and logistics.Flexibility and adaptability to respond to changing circumstances and needs within the organization. Willingness to work collaboratively with other team members and adapt to evolving priorities.Strong organizational and time management skills with the ability to manage multiple priorities in a quick‑paced environment.Attention to detail and ability to maintain accurate records.Commitment to the mission and values of The Salvation Army, including compassion, integrity, and respect for all individuals.Working ConditionsThe incumbent’s work environment is typically in a kitchen in a ministry unit/social services facility or office.The incumbent will be required to work under challenging and disagreeable conditions, including managing interactions with angry individuals and verbal abuse, operating in hot, noisy, and sometimes crowded environments, and handling multiple tasks under tight deadlines.The role involves exposure to physical risks such as verbal attacks, toxic chemicals, moving and sharp objects, electrical hazards, injury from lifting, slippery floors, burns, cuts, and working in freezers, as well as other potentially hazardous situations.The above responsibilities must be performed in keeping with The Salvation Army’s Mission, Vision and Values, in a professional manner, upholding our code of conduct.CompensationThe target hiring range for this position is $51,792.00 to $64,759.50 with a maximum of $77,707.50.Placement in the salary range will be based on factors such as market conditions, internal equity, and candidate experience, skills, and qualifications relevant to the role.#J-18808-Ljbffr

📌 Food Services Manager - C$51,792 - C$77,707.5 A Year (Winnipeg)
🏢 The Salvation Army
📍 Winnipeg