Position Summary

Interior Health is hiring a permanent full-time Manager | Regional Culinary Production.

Interior Health is seeking a dynamic Regional Production Kitchen Manager to lead large-scale food production operations with an entrepreneurial mindset. If you are a business-savvy leader with expertise in business development, cost optimization, and operational excellence — this is your opportunity to make a lasting impact on healthcare food services.

You’ll oversee production kitchens, drive efficiency, implement innovative solutions, and contribute to strategic growth, all while ensuring quality, safety, and fiscal responsibility. We’re looking for a leader who thrives on building strong relationships, identifying opportunities, and delivering measurable business results.

What we offer:

• An attractive remuneration package
• Excellent career prospects
• Employer paid training/education
• Employer paid vacation
• Medical Service Plan
• Employer paid insurance premiums
• Extended Health & Dental coverage
• Work-life balance
• May be eligible to contribute to MPP

Salary range for the position is $88,990 to $127,293. Interior Health establishes salaries within the minimum and maximum of the salary range based on consideration of the qualifications, experience of the applicant, and an internal equity review of the salaries of other employees.

How will you create an impact:

Reporting to the Director, Quality, Standards and Initiatives, the Manager | Regional Culinary Production (Manager) provides leadership for the regional production kitchens and food services including community meal programs within Interior Health (IH). This role includes developing standards, designing, and costing menus, collaborating with vendors, and managing purchasing and inventory within budget. The Manager drives strategic food initiatives, monitors key performance indicators and action planning, and contributes to food production and procurement strategies across the health authority. With overall responsibility for planning, organizing, and overseeing the daily and business operations, the Manager handles administrative tasks and works closely with internal and external parties involved.

What will you work on:

• Oversees culinary production services, ensuring they align with business objectives and operational needs. Plans, coordinates, and evaluates processes for maximum efficiency and alignment with organizational goals.
• Strategically manages inventory levels and workflows, working closely with vendors and production staff to maintain budgeted labor costs and operational efficiency.
• Leads the development of standardized recipes for Acute, Long-Term Care, and retail menus, focusing on cost control, nutritional needs, seasonality, and aligning with financial targets.
• Provides cost-management expertise, supporting Managers and the Regional Diet Office to meet cost-per-meal targets, optimize resources, and improve operational performance.
• Ensures retail operations are efficient, cost-effective, and customer-focused, aligning with financial and quality standards.
• Identifies and implements industry best practices, ensuring policies and procedures drive operational efficiency and standardization across production kitchens.
• Leads cross-functional projects focused on cost savings, quality improvement, technology adoption, and compliance, collaborating with key partners to drive business results.
• Manages recruitment, training, and performance evaluations, fostering a culture of high performance and leadership development.
• Manages departmental budgets, ensuring financial objectives are met, including cost-per-meal targets and retail profitability. Evaluates menu performance to optimize cost control.
• Participates in capital planning and budget allocation for production equipment, ensuring operational needs are met while maintaining financial discipline.
• Partners with the Regional Diet Office to review production standards and implement improvements, ensuring quality benchmarks are met and workflows are optimized for efficiency.
• Ensures compliance with safety and sanitation regulations, promptly addressing risks to maintain operational continuity and mitigate costs.
• Actively participates in committees and initiatives that drive operational improvements, enhance service delivery, and align with business strategy.
• Responds proactively to evolving business needs, driving continuous improvement while ensuring cost efficiency, consistency, and service quality.
• In alignment with IH’s Occupational Health & Safety Program, maintain a healthy and safe work environment through complying with and implementing applicable Occupational Health and Safety Regulation, responding to requests from WSBC, identifying hazards and communicating risks, ensuring compliance with employee training, conducting effective incident investigations, and implementing required corrective actions.
• Performs other related duties as required.

Interior Health strives to create an environment where you enjoy the work you do, the place where you work, and the people around you. Together, we create great workplaces. Apply today!

Honouring Interior Health’s commitment to Truth and Reconciliation and the Declaration on the Rights of Indigenous Peoples Act (DRIPA), and Pursuant to Section 42 of the BC Human Rights Code, preferential consideration and/or hiring will be given to qualified applicants who self-identify as Indigenous (First Nations, Métis, or Inuit).

Qualifications

Education, Training and Experience

• Completion of an approved post-secondary Business Management program or a related educational program, with a focus on operational and financial management.
• Minimum of five (5) years' recent experience in food management within healthcare facilities, demonstrating a strong ability to integrate business acumen with the complexities of healthcare food service operations, or an equivalent combination of education, training, and experience.
• Current Food Safe Certificate 1 & 2 required.

Skills and Abilities

• Proven ability to lead food operations, incorporating quality assurance programs and compliance with food service policies and procedures within a healthcare setting.
• Demonstrated expertise in operational leadership, financial management, and strategic planning, with a focus on achieving measurable business outcomes.
• Highly developed interpersonal, communication, and time management skills, with a track record of fostering productive relationships across interdisciplinary teams.
• Strong commitment to delivering patient/ resident-focused services and promoting teamwork to enhance service delivery and operational efficiency.
• Demonstrated capability to integrate administrative, professional, and operational aspects of food service management seamlessly across the facility.
• Skilled in creating and sustaining an environment that embraces and foster quality improvement and continuous innovation.
• Proficient in leveraging related technologies, including advanced knowledge of MS Office applications, data analysis tools, and other operational software.
• Ability to travel within IH region.
• Physical ability to perform the duties of the position.

Comments

Interior Health now offers assistance from an Indigenous Employment Advisor. If you self-identify as Indigenous (First Nations, Métis or Inuit) and if you would like assistance with the application process and/or career exploration, send your question(s) via email to IndigenousEmployment@interiorhealth.ca to be redirected to the Employment Advisor. We invite applicants to self-identify as First Nations, Métis, or Inuit within cover letters and/or resumes.