Job Description

In partnership with the City of Toronto, the Culinary Advisor will work collaboratively with the City of Toronto Manager of Food and Dietetic Services, Menu Planner, and the Sysco Support Registered Dietitian to develop resident menus and recipes, liaise with vendors, support testing of new recipes with residents and families, provide hands on training to cooks on new recipes or techniques, and improve quality of mealtime experience for residents.

This successful candidate will be required to travel to customer locations throughout Toronto and the Greater Toronto Area (GTA). A valid driver’s licence in good standing, with access to a reliable vehicle, is required.

Pay Range: CAD $75,000–$100,000

Incentive Eligible: Yes

Responsibilities

• Develop standardized recipes, with IDDSI like characteristics as appropriate, for annual resident menu (regular, soft, minced and pureed textures) and accompanying therapeutic diets.
• Test new products/recipes at Sysco test kitchen and on site at City of Toronto homes.
• Review existing recipes and recommend appropriate changes.
• Liaise with all homes to develop cultural/ethnic recipes specific to the needs of their resident population.
• Develop and update relevant recipes for seasonal and fresh produce.
• Look for opportunities to include more local Ontario foods on resident menu or for special events.
• Create specialty product lists for homes to use, for example Halal or Kosher foods, RTS Vegan options.
• Assist home in developing recipes for special events.
• Ensure recipes and food products selected are cost effective and within budget.
• Liaise with vendor partners in selecting new products to include on menu and with Sysco Purchasing to provide forecasted needs and ensure stable supply chain.
• Support testing of new recipes/products with residents and families through
• Mini home surveys and tasting sessions
• Yearly resident Food Show at one pre-determined site
• Includes vendor/product selection, marketing material, questionnaire development, analysis of results
• Assist in developing menu support tools such as marketing material.
• Provide hands on training to cooks on new recipes/techniques.
• Collaborate to develop survey questions for Nutrition Managers, Dietitians, Cooks, Food Service Workers and residents to evaluate current menu. Use data to support decisions for future menu changes.
• Participate in projects to improve the resident mealtime experience and streamline processes. This will include audits at all homes looking at areas such as the dining room service and food production.
• Attend quarterly Dietitians and Nutrition Managers meetings, prepare relevant reports to present.
• Supports a Customers First Mindset while carrying out daily duties.
• Complies with Sysco’s Food Safety Policy and procedures to ensure food safety, quality and legality requirements are met.
• Is willing to work safely with minimal environmental impact and understands the importance of reporting all hazards, incidents, and environmental spills immediately to their Supervisor.
• Understands that they play an integral role in their own safety and that of their colleagues and is willing to speak out when hazards are present.

Qualifications/Skills/Job Requirements

• Minimum of five (5) years' progressive food service management experience or an equivalent combination of education and experience.
• Minimum of three (3) years' experience in Ontario Long Term Care, Retirement Living, or Healthcare Food Service environments.
• Demonstrated knowledge of Ontario Ministry regulations, inspections, compliance requirements, and Long Term Care legislation related to food service operations.
• Post secondary education in Culinary Management, Food Service Management, Food & Nutrition Management, Hospitality Management, or a closely related culinary discipline.Member of Canadian Society of Nutrition Management preferred.
• Active CSNM membership as preferred.
• Red Seal Chef, or equivalent culinary experience, preferred.
• Experience leading multi-site food service operations, menu development, quality improvement initiatives, and culinary team coaching.
• Demonstrated expertise in budgeting, procurement, food quality, and resident dining programs.
• Ability to build and maintain effective relationships with Sysco’s internal and external stakeholders.
• Ability to work independently as well as collaboratively within a team setting, self-starter, energetic and shows initiative.
• Excellent written and oral communication skills and ability to prepare and deliver presentations.
• Excellent time management skills and ability to balance multiple priorities and meet deadlines.
• Excellent attention to detail and analytical and problem-solving skills.
• Knowledge of the Canadian Healthcare & Senior Living Marketplace and familiarity with Sysco’s key healthcare suppliers and products.
• An understanding of food service distribution business.
• Proficient in Word, Excel, PowerPoint and Outlook.