Closing date: Monday June 29, 2026 @4:00pm (EST)
Position Overview
The Culinary Supervisor is responsible for the overall operations of the kitchen, including reviewing the Daily Meal Menu regarding specified client needs. Responsible to deliver on the highest standards of food quality, timing, food safety and maintaining a clean, physical work environment. The Culinary Supervisor must have adequate knowledge of the Canada Food Guide, cooking methods, ordering and inventory of food and operational supplies, and commercial kitchen equipment. Must be a strong people leader by always leading by example and demonstrate an enthusiastic commitment to working and fostering the culinary team with the primary goal of delivering great food and service to our clients.
Qualifications
Prerequisites:
- Minimum of 3-5 years experience in culinary services in a hostel, hotel, full service restaurant or health care setting.
- Adequate knowledge of the Canada Food Guide, cooking methods, cleaning and sanitation, operating supplies, commercial kitchen equipment, food ordering, food, supplies inventory, safe food handling practices and food safety compliance.
Ability to multitask and always maintain high energy, as well as understand and carry out verbal and written instructions.
Preferred Skills:
- Ability to lead, mentor, coach and manage a culinary team with good co-ordination of kitchen operations and catering services for clients and special functions as required.
- Understanding of menu cost control, recipe development techniques, and on-going awareness of culinary trends and monitoring of cost budgets.
- Current Safe Food Handling, WHMIS and First Aid/ CPR Certificates, and strong knowledge of HACCP (Hazard Analysis Critical Control Point) and food safety standards.
- Sound judgement, communication, organizational and planning skills, and must be prepared to upgrade their cooking skills by attending necessary training(s).
- Ability to meet the physical demands of the job. Must be able to lift a minimum of 30 pounds, stand and walk for the duration of shift.
- Fluency either in Ojibway, Oji-Cree or Cree would be an asset.
- An understanding and appreciation of Indigenous culture.
Duties and Responsibilities
1. Demonstrate professional leadership while overseeing kitchen operations and supervising the culinary team.
2. Be responsible for the preparation, timing and serving of meals and snacks during meal periods and prescribed times.
3. Monitor, coach and discipline any staff member that is not fulfilling their job responsibilities or is not following policies
4. Address staffing concerns, scheduling, and status updates on other kitchen issues as well as staff accomplishments.
5. Complete kitchen incident reports and update the Chief Executive Officer on special projects.
6. Develop tactics that create an engaging environment where all staff work together as a Team, have fun and show genuine appreciation for our clients and each other.
7. Maintain and enhance the highest of standards by ensuring all Kitchen Systems and Operational Checklists are in place, completed and followed up.
8. Delegate daily duties to staff related to meal preparation, cooking, and delivering of food in a timely manner.
9. Review the dietary needs of the clients and have meals prepared according to the Canada Food Guide.
10. Review any client concerns and develop an action plan to correct the challenges immediately.
11. Adhere to Safe Food Handling practices and local Health Unit recommendations during their visits and create a plan of action with any concerns relating to food safety or other compliance concerns which requires immediate action.
12. Be responsible for reviewing and revising the Meal Plan with the Senior Cook.
13. Review the Information from the Database daily and co-ordinate plan of action for each meal period. Ensure specific meals are prepared for clients with allergies or special diets.
14. Assist with designing and updating menus with the Senior Cook.
15. Train kitchen team in proper preparation and execution of each meal period and overall expectation. Our Client’s Happiness and Dietary Needs must be our top priority.
16. Be responsible for monitoring quality and quantity of food served to clients and respond to change in volume patterns of client meals to be prepared for each meal period.
17. Be accountable to maintain kitchen inventory which includes all food ordering, operating supplies, cleaning supplies, dishes, utensils etc. relating to kitchen operations or client service.
18. Monitor food service and prepared items to ensure there is minimal waste during all periods and conduct regular spot checks on staff to ensure they are preparing, plating, packaging etc. to the standards as set out by yourself and Supervisor.
19. Ensure kitchen and dining area are clean and sanitary at all times.
20. Follow Kitchen cleaning and maintenance programs and report in writing all maintenance and repair needs to the Maintenance Supervisor.
21. Ensure a daily, monthly and bi-annual kitchen cleaning schedule including commercial kitchen equipment is regularly updated and followed up.
22. Ensure documentation is maintained for the number of meals served to clients on a daily basis.
23. Ensure rotation of perishable and nonperishable inventory is completed daily and when an order is received.
24. Plan and prepare meals for special occasions and include a “Fun Day” once per month, at a minimum, where something unique is prepared and served.
25. Ensure Material Safety Data Sheets (MSDS) binder is updated on an as needed basis.
26. Participate in monthly and other meetings.
27. Full uniform compliance including nonslip shoes, hairnet and personal protective equipment (PPE) at all times.
28. Remind all workers in the kitchen to adhere to the dress code for the kitchen, including wearing hairnets, nonslip shoes and PPE.
29. From time to time be available to work odd hours to ensure meal periods are covered and during special occasions as needed.
30. Ensure invoices are provided to the Director of Finance and Administration.
31. Identify root causes of gaps in client satisfaction and assist with action plans to resolve where appropriate.
32. Perform other duties as assigned by Chief Executive Officer.
Interested candidates may apply in person, by mail, email or fax. Your application should include the competition number (2026-NON-01), your cover letter and resume and may be submitted in confidence to:
Wequedong Lodge of Thunder Bay
684 City Road, Box 20, Fort William First Nation, ON P7J 1K3
Fax: (807) 626-9365
Wequedong Lodge is an equal opportunity employer and provides accommodation for job applicants in accordance with the Human Rights Code and the Accessibility for Ontarians with Disabilities Act.
Accommodations are available on request for candidates taking part in all aspects of the recruitment and selection process. To make a request, please contact [email protected].
Wequedong Lodge is dedicated to ensuring a safe, comfortable, and culturally appropriate environment for its clientele. As a tool in the recruitment screening process, all offers of employment to external candidates shall be conditional upon a Police Vulnerable Sector Check (PVSC) to ensure the absence of relevant criminal convictions.
Regular attendance at work is imperative, therefore, all applicants will have to demonstrate good record to be considered for this position.
While all responses are appreciated and will be handled with the strictest confidence, only those being considered for interviews will be acknowledged.
Pay: $72,000.00-$78,000.00 per year
Benefits:
- Company pension
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- Mileage reimbursement
- On-site parking
- Paid time off
- Vision care
Work Location: In person
