Manager of Food Services (25:130)

Term of Appt: Monday - Friday (35 hours/week)

Start date: Immediately

Reporting to: Campus Administrator

Salary:

Classification 13 $29.92 – 30.85 per hour in accordance with the BCGEU Support Collective Agreement. This is a seasonal, ongoing appointment with an annual layoff in June and recall in late August.

Benefits include approximately 99.25 hours of vacation annually (pro-rated and front loaded), intended for use during the summer layoff period. Extended health and dental benefits commence after six months of employment. Employees are entitled to leave provisions for family and personal illness, medical appointments, and other special leaves. The Christmas closure from December 25 to January 1 is considered paid time off. Enrollment in the Municipal Pension Plan is mandatory.

Description:

The successful candidate will work as part of a team to manage the cafeteria, and short order operation and equipment for cost recovery food services on the Fort St. John Campus. The Cafeteria Manager/Cook plays an important role in supporting an exceptional student experience at NLC by providing high-quality food service to students, staff, and the public.

Responsibilities include preparing inventory and sales reports, developing business plans for administration, planning menus, promoting food services, attracting customers, accurately costing, monitoring, and pricing menu items within budget, and organizing catering events. The Manager will also assist the Cafeteria Cook in preparing and cooking a variety of nutritious and appealing food options in a clean and safe environment, ensuring compliance with FOODSAFE regulations.

Within the scope of responsibility, the Manager will oversee ordering goods and materials for the cafeteria, including generating purchase orders, receiving, and managing inventory, and forwarding invoices and monthly reports to Finance.

Qualifications:

Required:

• FOODSAFE Level 2 certification.
• Experience successfully managing a cafeteria or café operation.
• Proven ability to work within set budgets and implement revenue-generating ideas that appeal to students.
• Experience developing nutritious meal and snack options and performing short-order cooking.
• Strong customer service, communication, and interpersonal skills.
• Familiarity with tracking inventory, using Interac machines, and preparing deposits.
• Ability to effectively communicate and maintain relationships with vendors and suppliers.

An equivalent combination of education and experience may be considered.

Preferred:

• Professional Cook Training Level 3.
• Experience incorporating locally or regionally sourced ingredients into menu planning.

We thank all applicants for their interest in employment with NLC; however, only those contacted for an interview will be acknowledged.

To support employment equity and diversity in the workplace, we encourage all qualified applicants, including Indigenous Peoples, persons with disabilities, visible minorities, women, persons of diverse sexual orientation, gender identity or expression (LGBTQ2S+), and others who may contribute to diversity at Northern Lights College.

In the spirit of reconciliation, we are committed to increasing Indigenous Peoples' representation throughout the institution and encourage applicants to self-identify as Indigenous--First Nation, Metis, or Inuit within cover letters and/or resume.