About Regina Food Bank
Founded in 1982, the Regina Food Bank's mission is to serve those most vulnerable in our community by providing programs and services in the area of food provision, essential skills development, and connections to community support and opportunities.
At the Regina Food Bank, we believe that continuous improvement and innovation is the only way to tackle the complex long term issues that create hunger and food insecurity. We believe that together, we can fight hunger and feed hope and make a real difference in the lives of the people who turn to the Regina Food Bank for help. We are committed to fostering an equitable and welcoming workplace for all employees to develop and grow.
We acknowledge that the Regina Food Bank is located on traditional lands of the Treaty 4 Territory, a Treaty signed with 35 First Nations across Southern Saskatchewan and parts of Alberta and Manitoba and the original lands of the Cree, Saulteaux, Dakota, Nakota, Lakota, and on the homeland of the Métis Nation.
For more information on our organization, please visit reginafoodbanks.ca
Position
The Manager, Food Transformation is a hands-on leader, with a primary focus on leading and evolving food transformation systems and practices. This role is at the forefront of innovation in food sustainability - ensuring that donated and procured food is maximized through efficient transformation, preservation, and preparation.
This position drives the effective use of specialized food transformation equipment such as dehydrators, commercial kettles, processing equipment and slicing machinery. The position will also lead the implementation and operation of our grow container initiative, supporting fresh food production to enhance program offerings.
We are looking for a forward-thinking individual who blends strong operational leadership with creativity, systems thinking, and a deep commitment to community impact.
Job Responsibilities and Competencies
Food Transformation
· Evolve the Food Transformation strategy, maximizing the use of donated and surplus food through preservation methods such as dehydrating, freezing, and batch cooking
· Oversee and optimize the use of food transformation equipment to ensure efficiency, safety, and quality of output
· Develop systems and processes that reduce food waste and extend shelf life while maintaining nutritional value
· Maintain and expand a Food Transformation “playbook” including recipes, processes, and production standards
Planning and Budgeting
· Collaborate with Director, Warehouse Operations on food procurement planning to ensure consistent access to nutritious ingredients
· Manage budgets related food transformation and equipment
· Identify cost-saving opportunities and efficiencies in food sourcing and utilization
· Support forecasting and reporting related to food usage, waste reduction, and production output
Procurement Inputs
· Support overall RFB procurement strategy by providing inputs on program and kitchen usage (School Food, YWCA, etc)
· Working with Director, Warehouse Operations as a support for vendor relationships, order support
· Procurement data entry support, which could include Purchase Orders, sales order, usage tracking, and general inventory Management in Katana
Grow Container Initiative
· Lead the implementation and ongoing management of the Food Bank’s grow container initiative
· Establish production plans for crops (e.g., lettuce and greens) and integrate output into kitchen and program use
· Monitor yield, quality, and operational efficiency of the system
· Identify opportunities to expand grow container efforts over time
Leadership & Team Development
· Provide leadership and oversight to kitchen staff and volunteers
· Build a strong, inclusive, and high-performing kitchen culture focused on learning, collaboration, and excellence
· Ensure team members are trained in food safety, equipment use, and production standards
· Support recruitment, training, and ongoing development of culinary staff and volunteers
Core Leadership Attributes
Systems Thinking: Ability to develop end-to-end food systems, connecting procurement, transformation, and distribution into efficient, scalable processes
Innovation & Resourcefulness: Creative and solutions-oriented, able to maximize the use of limited and variable food resources through continuous improvement
People Leadership: Skilled at leading, coaching, and supporting staff and volunteers, fostering a positive, inclusive, and high-performing team environment
Qualifications
· Minimum 3–5 years of experience in commercial or large-scale food operations
· Food Handler and/or Food Safety Certification
· Demonstrated experience leading kitchen operations and supervising staff and/or volunteers
· Experience with procurement, inventory management, and budgeting in a food services environment
· Experience in food transformation and preservation techniques (e.g., dehydrating, freezing, batch cooking) or have interest in learning
· Familiarity with controlled environment agriculture (e.g., hydroponics, grow systems) or demonstrated ability to learn and implement new systems
Compensation
We offer a competitive compensation package, including a base salary, health benefits, RRSP, and vacation time. This is an outstanding opportunity with a meaningful mission, helping to improve lives and fight food insecurity.
Salary Range: $50,000 to $60,000
Please send resume and cover letter to [email protected]. We thank all applicants interested in this role and will only reach out to candidates selected for an interview.
Job Type: Full-time
Pay: $50,000.00-$60,000.00 per year
Benefits:
- Dental care
- Extended health care
- Paid time off
Flexible language requirement:
Education:
- Bachelor's Degree (preferred)
Experience:
- management: 2 years (required)
Work Location: In person
