Position: Remote Camp - Food Services Manager
Location: Fort McMurray, Alberta
Job Rotation: 20 days on, 8 days off with lodging/food accommodations provided plus a travel allowance.
Compass Group Canada is currently seeking a Food Service Manager with a strong focus on implementing new and innovative culinary programs.
In addition to further developing our internal programs, you will leverage your passion for culinary arts through promotional activities and training. You will also be required to assist with corporate initiatives. A strong background in menu planning and recipe costing is required as you will be working closely with the client with the development of menus.
The role will require you to maintain an awareness of the Hazard Analysis and Critical Control Point (HACCP) guidelines and to support efficient, safe and sanitary food production, preparation and presentation to our clients.
As part of the Culinary Department, this position has a unique combination of culinary and marketing responsibilities and reports to the Operations Manager on site. In this position you will work with the culinary team, Marketing, Purchasing and Quality Assurance departments to ensure their departmental and corporate standards and objectives are met within a union environment. This role will supervise the Union Chef and all kitchen staff.
This role will be accountable for a budget of $10 million for food purchases and will manage food costs, labour budgets, sanitation audits and work with marketing on signage, surveys, and weekly meetings with the client.
- Responsible for monitoring the dining room, lunch and mug room areas to provide service levels of up to 2000 people per meal.
- Focus on quality management, health & safety and production standards to ensure policies and procedures are being followed and that both the standards in the Contract with the Client and Provincial Healthcare Standards on Quality in Alberta are met and maintained within the dining room, lunch and mug room areas.
- Responsible for conducting audit and inspections of Dining, Lunch and Mug room areas.
- Interact with guests during meal time to ensure customer satisfaction and to obtain feedback on services provided; conduct satisfaction surveys in the dining room.