Welcome

 

JOB TITLE: Cafeteria Manager/Head Chef

 

OVERVIEW

 

The primary purpose of the Cafeteria Manager/Head Chef is to give direction and leadership toward the achievement of the cafeteria’s mandate. To help prepare and serve the food and to keep a good relationship with the high school

The Cafeteria Manager/Head Chef is responsible for the effective management of all functions of the cafeteria and takes action to implement the mandate of the cafeteria.

 

MAJOR RESPONSIBILITIES

 

  • Supports operations and administration of the cafeteria by interfacing between E.D, staff, and high school principal and ensuring the effective planning, administration and implementation of directives from E.D and the high school principle
  • To provide effective management of all functions of the cafeteria
  • Develops an annual budget with the Finance Administrator for E.D approval and prudently manages the organization’s resources within budget
  • To ensure a credible reputation for the corporation by providing excellent services and programming
  • Effectively manages the human resources of the cafeteria according to authorized Human Resource policies and procedures that fully conform to current laws and regulations. To foster good working relationships with staff
  • To inform E.D of all crises, issues and problems in a timely manner.
  • Assures the cafeteria and its mission programs, products and services are consistently presented in a strong positive image
  • Oversees special project planning and implementation, including identifying resource requirements, researching funding sources, establishing strategies to approach funders, submitting proposals and administrating project records and documentation if need be
  • Ensures all reporting functions are completed
  • Plan the menu to suit the demands of the students. Be creative with new and fun menu ideas
  • Adhere to the School Food and Beverage Policy
  • Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

 

 JOB DUTIES/RESPONSIBILITIES

 

FINANCIAL

 

  • Responsible for the prudent management of day to day finances of the cafeteria
  • Determines and reviews budgets for organization including special budgets
  • Control all budgets and present current monthly statements for E.D
  • Work with Finance Administrator monthly and auditor yearly
  • Ensure that full and accurate accounts of the financial records are kept
  • Reconcile daily cash out and batch drops with payment system
  • Balance daily cash and submit to finance administrator
  • Manage the day to day finance of cash register, balancing cash etc.
  • Prepare and present staff/sales reports

 

ADMINISTRATION AND MANAGEMENT

  • Work with the Marketing Coordinator to promote the cafeteria effectively
  • Ensure that the organization is operating effectively and efficiently through planning, analysis and review, making any necessary adjustments in budgeting, human resources and other management controls
  • Create a positive, fun and productive environment for staff and students
  • Handling customer enquiries and complaints in an effective and efficient manner
  • Ordering supplies and overseeing inventory

 

PLANNING, EVALUATION AND PROGRAM DEVELOPMENT

 

  • Create work training program for NCDS’ clients, co-op students, students, Seven Generations work placements
  • Search for opportunities to diversify services through other funding and program options
  • Establish and monitor yearly targets, goals and strategies
  • Review and evaluate for effectiveness and efficiency processes, procedures, outcomes and feedback for making improvements to the running of the business and developing the restaurant.
  • Overseeing the maintenance of all equipment

 

HUMAN RESOURCES

 

  • Ensure human resources policies are adhered to
  • Hire, ensure training, evaluate and directly supervise all staff
  • Research and/or approve professional development opportunities for staff
  • Monitor and appraise staff performance
  • Carry out management’s obligations under such legislation as the Workplace Health & Safety Act, the Employment Standards Act, etc.
  • Carry out disciplinary and/or remedial action when required
  • Approve vacation, sick or other leave time for staff

 

COMMUNICATION

 

  • Oversees design, marketing, promotion, delivery and quality programs, products and services
  • Establish and maintain good working relationships with the Board, E.D, high school staff, students and the public at large
  • Perform such other duties as assigned by the E.D

 QUALIFICATIONS

 

  • 5 years’ experience in restaurant management or equivalent is an asset
  • Safe Food Handlers Certification is an asset
  • Experience with cooking in a restaurant is an asset
  • Experience in supervising staff is an asset
  • Experience in budgeting and financial reporting abilities is an asset

SKILLS

  • Must be self-motivating and have the ability to motivate others
  • Demonstrated team building skills and ability to inspire a team spirit
  • Be upbeat and positive and genuinely enjoys youth
  • Demonstrated management and supervisory skills
  • Demonstrated program planning and evaluation skills
  • Excellent computer skills
  • Strong organizational and problem solving skills
  • Proven ability to exercise considerable professional skill, initiative and independent judgment
  • Demonstrate the ability to build cohesion with a variety of individuals and groups
  • Excellent communication skills – oral and written
  • Ability to report results and progress in concise and professional manner
  • Current valid driver’s licence and access to a vehicle
  • Versatility to adapt to a wide variety of situations within the job

WORKING CONDITIONS                                             

 

  • Works in an industrial kitchen 90% of the time  
  • Works in a fast paced environment
  • Works on their feet 90% of the time
  • Some exposure to hazards such working in dangerous places

 

JOB TITLE: Prep Cook  

 

OVERVIEW

 

The primary purpose of the Prep Cook is to prepare the menu items for the cafeteria and to create a healthy and fun working environment for the students and the other staff.

 

MAJOR RESPONSIBILITIES

 

  • Follow the prep list created by Cafeteria Manager
  • Label and stock all ingredients on shelves so they can be organized and easily accessible
  • Measure ingredients and seasonings to be used in cooking
  • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
  • Undertake cooking duties
  • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
  • Ensure all food and other items are stored properly
  • Perform other kitchen duties as assigned
  • Help plan the menu to suit the demands of the students. Be creative with new and fun menu ideas
  • Adhere to the School Food and Beverage Policy
  • Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

 
QUALIFICATIONS

 

  • 2 years’ experience in restaurant kitchens is an asset
  • Safe Food Handlers Certification is an asset
  • Knowledge of health and safety rules in a kitchen
  • Manual dexterity able to operate cutting tools and kitchen utensils
  • A team player with good communication skills
  • Patient with an ability to stay positive under pressure
  • Very good physical condition and endurance
  • High school diploma or equivalent is desirable; Training from a culinary school will be an asset

 

SKILLS

 

  • Must be self-motivating and have the ability to motivate others
  • Be upbeat and positive and genuinely enjoys youth
  • Excellent communication skills – oral and written
  • Current valid driver’s licence and access to a vehicle
  • Versatility to adapt to a wide variety of situations within the job

WORKING CONDITIONS                                             

 

  • Works in an industrial kitchen 90% of the time  
  • Works in a fast paced environment
  • Works on their feet 90% of the time
  • Some exposure to hazards such working in dangerous places

Karlene H

Working with NCDS has been an absolute blast! Very helpful, professional and courteous staff! Thanks to all of you! I recommend everyone to come check you out! 

Carla L

Thank you for the very succinct, well-organized [WHMIS 2015] course for us this evening. You have the professionalism and experience combined to understand and work with students' strengths.

Jeff W

The Second Career program gave me the opportunity to begin the next chapter of my life. As for the staff at NCDS, I have one word — unbelievable. They are professional and at the same time you know that they truly care.

A Very Successful Second Career Student!!

Hooray...I got the job offer today! I needed my First Aid, which I owe tons of thanks to you guys for! I just have to get a medical examination and attend 8 weeks of school in Thunder Bay at Confederation College. After that, in November, the job begins, as a full time Jail Guard. Thank you for all your help along the way, I greatly appreciate it!

Laureen L

Cathy is a really great instructor. She designs it for the local area and teaches with examples instead of reading from a textbook. It was the most enjoyable CPR course I have taken. 

NORTHERN COMMUNITY DEVELOPMENT SERVICES

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