The Manager, Food Transformation is a hands‑on leader, with a primary focus on leading and evolving food transformation systems and practices. This role is at the forefront of innovation in food sustainability – ensuring that donated and procured food is maximized through productive transformation, preservation, and preparation.Job Responsibilities and CompetenciesLead the Food Transformation strategy to maximize the use of donated and surplus food through preservation methods such as dehydrating, freezing, and batch cooking.Oversee and optimize the use of food transformation equipment to ensure efficiency, safety, and quality of output.Develop systems and processes that reduce food waste and extend shelf life while maintaining nutritional value.Maintain and expand a Food Transformation “playbook” including recipes, processes, and production standards.Plan and budget: collaborate with the Director of Warehouse Operations on food procurement planning; manage budgets related to food transformation and equipment; identify cost‑saving opportunities and efficiencies; support forecasting andreporting on food usage, waste reduction, and production output.Procurement support: provide inputs on program and kitchen usage (School Food, YWCA, etc.); support vendor relationships and order processing; handle procurement dataentry, purchase orders, sales orders, usage tracking, and inventory management in Katana.Lead the implementation and ongoing management of the Food Bank’s grow container initiative: establish production plans for crops (e.G., lettuce and greens), integrate output into kitchen and program use,



monitor yield, quality, and operational efficiency, and identify opportunities to expand the initiative.Provide leadership and oversight to kitchen staff and volunteers; build a robust, inclusive, and high‑performing kitchen culture focused on learning, collaboration, and excellence; train team members in food safety, equipment use, and production standards; support recruitment, training, and ongoing development of culinary staff and volunteers.Demonstrate core leadership attributes: systems thinking, innovation & resourcefulness, and people leadership – fostering a positive, inclusive, team environment.QualificationsMinimum 3–5 years of experience in commercial or large‑scale food operations.Food Handler and/or Food Safety Certification.Demonstrated experience leading kitchen operations and supervising staff and/or volunteers.Experience with procurement, inventory management, and budgeting in a food services environment.Experience in food transformation and preservation techniques (e.G., dehydrating, freezing, batch cooking) or strong interest in learning.Familiarity with controlled environment agriculture (e.G., hydroponics, grow systems) or a demonstrated ability to learn and implement new systems.Compensation and BenefitsCompetitive salary of $50,000 to $60,000 per year.Benefits include dental care, extended health care, paid time off, and RRSP contributions.Full‑time employment, in‑person work location.Educational preference: Bachelor’s Degree.Management experience: 2 years required.Language: French not required.#J-18808-Ljbffr

📌 Manager, Food Transformation (Regina) - C$50,000 - C$60,000 A Year (Winnipeg)
🏢 Food Bank
📍 Winnipeg