Full job description

Location: Empress Gardens Retirement Residence
Status: Full-Time

Pay: $45,000.00 – $53,000.00

Performance bonus and benefits available following successful completion of probation

Shifts: Typically straight days, but occassional evenings, weekends, and holidays may be required

About Gardens of Peterborough

If you are passionate about providing excellence in dining and hospitality services, we have an exciting opportunity for you at Empress Gardens Retirement Residence, part of AON’s Gardens of Peterborough Retirement Residences. With an unsurpassed reputation for resident-centered care, The Gardens of Peterborough offer a supportive, home-like environment and plenty of opportunities for growth and professional development. Join our team and help make a meaningful difference in the lives of our residents!

Position Summary

Reporting to the Director of Dining Services and/or Executive Director, the Dining Services Supervisor provides leadership to the Dining Services team while ensuring the delivery of high-quality, resident-centered dining experiences. This role is critical to maintaining operational excellence, food quality, and staff performance within the department.

Key Responsibilities

• Oversee and direct daily dining operations, including meal preparation and service, in accordance with established standards and policies
• Ensure meals are prepared using approved recipes while maintaining portion control, temperature standards, and presentation guidelines
• Support meal preparation while supervising and guiding Dining Services staff
• Ensure dietary restrictions, allergies, and resident preferences are accurately communicated and followed
• Provide coaching, direction, and ongoing performance feedback to staff
• Manage routine operations such as menu changes, staff replacements, and service-related concerns
• Assist with the development of food and labour budgets and monitor expenditures
• Maintain proper controls for food, equipment, and supply inventories
• Complete staff scheduling and biweekly payroll
• Lead Dining Services activities for special events and marketing initiatives
• Promote teamwork through effective communication and reliability
• Support infection prevention and control practices, emergency preparedness, and health and safety protocols

Qualifications

• Culinary Management, Nutrition Management, Cook I or II, or a related diploma (preferred)
• Safe Food Handler’s Certificate and Smart Serve (required)
• Minimum two years’ experience in volume food production in a hotel, restaurant, or healthcare/institutional setting
• Strong communication, interpersonal, leadership, and customer-service skills
• Demonstrated ability to exercise sound judgment and promote a positive team environment

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