33.08 to $35.98 per hour GS-FOS-07-Supervisory allowance (C3 - 11,5%) - Inmate training allowance (B2 - 9%) - Correctional Service Specific Duty Allowance (CSSDA) - Bilingual allowance 800$ Persons residing in Canada, and Canadian citizens and Permanent residents abroad. Supervise and train kitchen staff. Manage budgets and control inventories.

Maintain quality assurance standards. Ensure compliance with nutritional, religious, and therapeutic requirements. The position to be staffed is located at the Drummond Institution, in an institutional kitchen where regular interactions with offenders are part of the work environment.

The Correctional

Service of Canada (CSC) is responsible for administering court-ordered sentences of imprisonment of two years or more. CSC manages institutions of various security levels and supervises offenders under conditional release in the community. The pool of qualified candidates could be used to staff similar positions of different tenures (for example, term appointment, deployment, acting appointment, assignment or secondment) within the Correctional Service of Canada.

Essential and asset qualifications may be assessed using interviews, written tests (in-house or other), reference checks, or a combination of these or other methods. Other sources of information (performance agreements, work samples, knowledge of selection board members, etc.) A candidate may be appointed to a position without having some or all of the asset qualifications. However, it is preferable to meet these criteria as they can be a determining factor in the choice of who will be appointed.

For this selection process, communications with candidates at the screening and assessment stages will be done by email. It is the responsibility of the candidates to ensure that the address provided is functional, that messages from unknown users are accepted (some systems block these types of emails)



and to frequently check their inbox and SPAM/JUNK folders. Instead, you must clearly demonstrate HOW, WHEN and WHERE you met the requirements by providing concrete examples.

Your relevant work experience, specifying the positions held, the dates of employment, the main responsibilities assumed and the context in which this experience was acquired. Only candidates whose candidacy clearly demonstrates that they meet the essential qualifications may be invited to subsequent stages of the assessment process. Random or top-down selection may be used to determine who will advance to the next stage of the evaluation process.

You are entitled to participate in the appointment process in the official language(s) of your choice. Willingness to work overtime on short notice Willingness to work shift work (evening, weekends, statutory holidays) 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 skilled culinary arts diploma or an acceptable combination of education, training, and experience 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 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 Ability to manage employees Ability to plan and organize work and manage multiple priorities Ability to manage a budget Ability to effectively communicate in writing Language requirements (essential for the job) 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 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 The Public Service of Canada is committed to building a skilled and diverse workforce that reflects the population it serves. We promote employment equity and encourage you to self-declare if you belong to one of the designated employment equity groups when you apply. 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, followed by Canadian citizens and permanent residents, with the exception of jobs located in Nunavut or Yukon. For positions located in Yukon, qualified Yukon First Nations will be appointed first, followed by qualified Indigenous persons.

📌 Food Service Manager, Finishing Kitchen (Drummondville)
🏢 Employment and Social Development Canada
📍 Drummondville