Situation:

YMCA Camp Elphinstone is located near Gibsons on the Sunshine Coast, a 40-minute ferry ride from Horseshoe Bay, Vancouver. It is situated on 144 acres of temperate rainforest along the shores of Howe Sound. During July and August, Camp Elphinstone offers programs for youth ages 5-17, including one and two week overnight camps, Leadership Development programs, paddling and hiking multi-day out-trips, and day camps. From September to June, Camp Elphinstone operates as an Outdoor Education, Event and Retreat Centre for schools, conferences, weddings, and other special interest groups. Camp Elphinstone currently serves over 10,000 participants annually. 

YMCA Camp Elphinstone has accommodation and dining for up to 472 campers or guests. Camp Elphinstone employs approximately 140 staff/volunteers during July and August, with a team between 20-50 for the spring and fall Outdoor Education seasons, and a smaller core team of 10 staff during the winter season. Successful Camp Elphinstone staff are self-motivated individuals whose ambition is to help children and youth develop in an outdoor camp setting, and who believe in 5-star customer service for all client groups. 

Nature and Scope:

The Head of Food Services will provide leadership in the kitchen department ensuring our services deliver on our promise of a “5 Star” YMCA Experience for all. They will manage, coach and support the staff team to provide an exceptional dining service and experience, where all guests feel a sense of belonging.  

Reporting to Director of the Sea to Sky region, the Head of Food Services will be responsible for developing and implementing high quality food service, reviewing and updating systems, and ensuring adherence to YMCA BC policies and procedures while fostering a culture of continuous improvement. This includes directing product conceptualization, menu engineering, recipe development, item costing, food waste mitigation planning, concept testing, and product specification development/sourcing, implementation of new menus, and on-going quality assurance processes and systems.  

Major Responsibilities:        

• Develop and implement strategies that achieve and sustain high standards of food service 
• Lead, coach, and develop training to build a strong staff team of 10-15 kitchen staff members
• Preparation and cooking for high volumes of guests (up to ~560 per day in peak season)
• Administrative tasks including online food/supply ordering, taking inventory, scheduling staff, payroll entry, managing invoices, menu revisions, etc. 
• Oversees the monthly inventory count and be able to identify underlying problems when inventory level is off.
• Negotiate supplier and arrangements with suppliers for food orders
• Adapt menu and food needs based on the event or program, by working collaboratively with the Outdoor Education & Events and Summer Camp managers.
• Ensure menus foster a sense of belonging for those with food allergies, sensitivities, and specialized diets. 
• Responsible for scheduling and completing regular inspections and appropriate cleaning of all work areas, to ensure compliance with health and safety regulations.
• Maintain Vancouver Coastal Health, FoodSafe and YMCA Health and Safety standards 
• Manage and meet targets in YMCA operating plans and budgets tied to Food Service delivery
• Be a positive role model of our mission, vision, and values
• Participate in and promote YMCA charitable goals and annual campaign
• Provide leadership as a member of the YMCA Camp Elphinstone Leadership team
• Other responsibilities include budgeting and financial planning for labor and food cost, recruitment of staff, and providing instruction and training to staff and chefs.
• Perform other duties as assigned

Qualifications:

• Minimum of 4 years of leadership experience in a supervisory/management role
• University Degree, Diploma, or Certificate with significant experience in related field
• Developed interpersonal, communication, and relationship building skills
• Ability to multitask and remain focused on results in a high demand environment
• Ability to work a flexible schedule according to operational needs
• Willingness to live on-site or within a commutable distance of Camp Elphinstone
• Knowledge of food allergens/sensitivities and ability to cater to a variety of specialized diets
• Comfortable using Microsoft Word, Excel, and online ordering systems
• Standard First Aid-CPR C and WHMIS Certificate required
• Food Safe Level 1 required
• Food Safe Level 2 is an asset
• Red Seal Chef certification is an asset
• HACCP certification is an asset
• Successful candidates will be required to provide a current and satisfactory Criminal Record Check/Vulnerable Sector Search issued no later than six (6) months preceding your start date
• 3 Professional Reference Checks to be completed

Competencies:

In addition to bringing a commitment to YMCA vision and values, the candidate should possess the following competencies:

Leading Self

• Evolve in Professional Capability – Commit to being better
• Achieve Excellence and Authenticity – Show up with the best version of you

 Leading Others

• Develop the Potential in Others – Help people grow and lead
• Create a Culture of Connection – Build bridges between people and partners

Leading Mission

• Think and Act Strategically – Make good decisions and act on them
• Make an Intentional Impact – Advance the strength and cause of the Y