Regional Food Services Manager

Important messages

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Assessment accommodation

Work environment

The Food Services Division directs how food is prepared and delivered in all CSC institutions. They also ensure that CSC meets all hygiene and sanitation standards of the Canadian Restaurant and Food Services Association. Food Services also makes sure the regional food service production centres adhere to Hazard Analysis Critical Control Point (HACCP) standards. These two sets of standards apply to:
• ordering
• storage
• preparation
• holding
• distribution
• service
• disposal
Meals may be prepared in a finishing kitchen or a conventional kitchen. A conventional kitchen prepares inmate meals on site. A finishing kitchen has food delivered from a regional food service production centre (RFPC). RFPCs prepare meals using a process called cook-chill. Finishing kitchens then simply re-heat the meals provided by the RFPC.

Intent of the process

A pool of qualified candidates will be created following this process, and may be used to staff similar positions for indeterminate appointments, term appointments, acting appointments, deployments, assignment and secondment in the Atlantic Region.

Positions to be filled: 1

Information you must provide

Your résumé.

In order to be considered, your application must clearly explain how you meet the following (essential qualifications)

EDUCATION:
A secondary school diploma or an acceptable combination of education, training and/or experience

Professional culinary arts diploma or acceptable combination of education, training, and/or experience

Degree equivalency

EXPERIENCE
E1: Experience in managing a Food Service Department in an institutional setting

E2: Experience managing financial, materiel, and human resources

E3: Experience implementing/maintaining a Quality Assurance program

E4: Experience planning and directing a training program

E5: Experience in analyzing, and providing advice and guidance, on complex food services related issues to senior management

If you possess any of the following, your application must also clearly explain how you meet it (other qualifications)

EDUCATION:
Bachelor’s Degree in Nutrition, Dietetics, Food Services Management or related field

Diploma from a Food and Nutrition Management program recognized by the Canadian Society of Nutrition Management (CSNM) or equivalent

Possession of a valid recognized Safe Food Handling Program certification

Degree equivalency

EXPERIENCE:
Experience with Hazard Analysis Critical Control Point (HACCP)

Experience working with a computerized Food Services Management System

The following will be applied / assessed at a later date (essential for the job)

Bilingual - Imperative (CBC/CBC)

Information on language requirements

KNOWLEDGE
K1: Knowledge of principles of menu planning, basic nutrition, and special diet protocols

K2: Knowledge of food safety practices and programs

K3: Knowledge of the meal provision cycle; from procurement to production, to distribution and service

K4: Knowledge of operation, maintenance and lifecycle requirements of food services equipment.

COMPETENCIES:
C1.Create Vision and Strategy
C2.Mobilize People
C3.Uphold Integrity and Respect
C4.Collaborate with Partners and Stakeholders
C5.Promote Innovation and Guide Change
C6.Achieve Results

Key Leadership Competency profile and examples of effective behaviours (Manager): https://www.canada.ca/en/treasury-board-secretariat/services/professional-development/key-leadership-competency-profile/examples-effective-ineffective-behaviours.html

ABILITIES
A1:Ability to analyze and implement policy/direction

A2:Ability to cost benefit analysis applied to Food Service designs and new operational methods

A3:Ability to communicate effectively orally and in writing

A4: Ability to analyze and interpret financial data such as inventory, food costs, etc.

The following may be applied / assessed at a later date (may be needed for the job)

KNOWLEDGE
Knowledge of the standards and practices of a HACCP environment and a Food Service safety and sanitation compliance program

Knowledge of high volume Cook-Chill operation and processes

Willingness and ability to travel

Willingness to complete site visits to Correctional Facilities

Conditions of employment

Reliability and Security: Reliability

Willingness to travel within the Region

Other information

The Public Service of Canada is committed to building a skilled and diverse workforce that reflects the Canadians we serve. We promote employment equity and encourage you to indicate if you belong to one of the designated groups when you apply.

Information on employment equity

We may assess the essential and asset qualifications using interviews, written tests (take home assignments or other), references or a combination of these or other assessment methods. Other sources of information (such as performance agreements, work samples, board member knowledge, etc.) may be used to assess the criteria identified on the Statement of Merit Criteria.

An assignment, secondment, or acting appointment requires approval of your supervisor.

Indeterminate employees at the same group and level or equivalent will be considered for deployment. If no deployment is made, applicants from other groups and levels will be considered in the advertised appointment process.

You must be able to provide proof of your education credentials.

Preference

Preference will be given to veterans and to Canadian citizens, in that order, with the exception of a job located in Nunavut, where Nunavut Inuit will be appointed first.

Information on the preference to veterans

We thank all those who apply. Only those selected for further consideration will be contacted.