Project Manager, Food Services 

internal/external posting 

job title: Project Manager, Food Services  

job ID #: CPCBI PMFS  26-0911 

department: Community Programs and Capacity Building Initiatives   

reports to: Director, Community Programs and Capacity Building Initiatives  

salary range: $85,000 per annum  

status: Full-Time, Contract (18 months)    

hours:   37.5 hours per week 

 

Who we are:  

Sherbourne is a leading provider of quality health care and transformative support to people who face social, economic, and other systemic barriers. Our mission is to be a dynamic provider of integrated health services, community programs and capacity-building initiatives that enable people and diverse communities to achieve wellness. 

Sherbourne provides innovative health care and social services to the diverse urban population of southeast Toronto.  While our doors are open to everyone, we focus on people experiencing homelessness or who are under-housed; 2SLGBTQ+, and newcomers to Canada.  We are funded by the Ministry of Health, Ontario Health, Ministry of Community, Children and Social Services, the City of Toronto and many generous donors and foundations. 

 

about the role:  

The Project Manager, Food Services is responsible for leading and coordinating key operational improvement initiatives across Sherbourne Health’s Food Services, including the Café, kitchen operations, catering, and food supports provided to programs. 

 

The Project Manager will work closely with the Director, program teams, and other internal stakeholders to strengthen food-service systems, standardize processes, improve efficiency, and support the delivery of safe, consistent, nutritious, and high-quality food services. 

 

A key focus of the role will be establishing sustainable operational systems, including seasonal menu planning, standardized recipes and portioning, procurement processes, catering policies, Standard Operating Procedures (SOPs), workflow improvements, and operational planning. The Project Manager will also assess current staffing needs and advise the Director on an appropriate staffing model and organizational structure for the Café and Kitchen. 

The Project Manager will support the Director in translating strategic priorities into practical operational processes, tools, policies, and procedures that can be consistently implemented by the Food Services team. 

Working at Sherbourne 

At Sherbourne Health, we care about our staff and recognize that our biggest strength is our people. We have a solid commitment to life-long learning which is demonstrated through our professional development program. We invest in collective work and staff training to improve client care. We supplement this by creating a low-barrier work environment built on equity and respect, while working together in caring, cohesive teams and providing opportunities for advancement. 

 

we believe in work-life balance and offer: 

  • A competitive salary.  
  • Membership in Healthcare of Ontario Pension Plan (HOOPP). 
  • An employee assistance plan. 

 

Responsibilities and Tasks: 

The Project Manager will provide project leadership and operational coordination to strengthen the overall Food Services model. The role will assess current practices, identify gaps and opportunities for improvement, develop standardized systems, and support implementation and evaluation. 

 

The position will work collaboratively with CPCBI Director, Food Services staff and organizational stakeholders while providing recommendations to the Director regarding operational structure, staffing, procurement, service delivery, and sustainability. 

 

Menu Planning, Standardization & Food Production 

  • Develop and maintain a bi-annual seasonal menu cycle that reflects seasonal food availability, nutritional considerations, client needs, dietary requirements, operational capacity, and cost effectiveness. 
  • Develop standardized recipes with clearly defined ingredients, preparation methods, portion sizes, yields, allergen information, and food-safety considerations. 
  • Develop recipes and production tools that are scalable, allowing ingredient quantities to be accurately adjusted based on anticipated meal counts and service volumes. 
  • Establish standardized portioning guidelines to promote consistency, manage costs, reduce food waste, and ensure appropriate quantities are prepared. 
  • Support the development of weekly meal plans based on program requests, service volumes, available inventory, seasonal menus, dietary requirements, staffing capacity, and operational considerations. 
  • Coordinate with program teams and Food Services staff to ensure meal requirements and service expectations are communicated sufficiently in advance. 
  • Establish processes for accommodating vegetarian, vegan, gluten-free, allergy-related, culturally appropriate, and other dietary requirements where operationally feasible. 
  • Review menu performance and recommend adjustments based on utilization, client and staff feedback, food costs, waste, and operational experience. 

 

Café & Kitchen Operations 

  • Review current Café and Kitchen operations and identify opportunities to improve workflow, efficiency, accountability, food quality, and client experience. 
  • Develop clear operational processes supporting the smooth day-to-day functioning of the Café and Kitchen. 
  • Develop and maintain SOPs for key Food Services functions, including food preparation, meal service, opening and closing procedures, cleaning, storage, inventory, ordering, receiving, temperature monitoring, allergen management, and other operational requirements. 
  • Establish clear roles, responsibilities, workflows, and escalation processes for routine operational issues. 
  • Develop practical tools, templates, checklists, schedules, and documentation to support consistent implementation of Food Services procedures. 
  • Work with the Food Services Supervisor and staff to implement new processes and troubleshoot operational challenges. 
  • Monitor implementation of operational improvements and recommend changes as required. 

 

Staffing Model & Organizational Structure 

  • Assess the current and anticipated operational requirements of the Café and Kitchen, including service volumes, operating hours, food production requirements, catering demands, program meal requirements, and supervisory needs. 
  • Review current staffing responsibilities, workflow, scheduling, workload distribution, and areas of operational risk or duplication. 
  • Advise the Director on an appropriate staffing model and organizational structure for the Café and Kitchen that supports safe, efficient, accountable, and sustainable operations. 
  • Make recommendations regarding staffing levels, roles, reporting relationships, supervisory requirements, scheduling, shift coverage, and division of responsibilities between Café and Kitchen functions. 
  • Identify staffing gaps and capacity requirements associated with anticipated service growth or changes in Food Services operations. 
  • Support the Director with implementation planning related to approved staffing or structural changes. 
  • Assist with developing clear role expectations, operational responsibilities, onboarding processes, and training requirements for Food Services staff. 
  • Develop contingency approaches to support continuity of essential food services during staff absences or unexpected operational pressures. 

 

Procurement, Inventory & Cost Management 

  • Support the Director in developing and implementing a comprehensive Food Services Procurement Policy. 
  • Establish clear procedures for purchasing, ordering, receiving, storage, inventory management, supplier management, and authorization of expenditures. 
  • Support the development of approved supplier processes and purchasing standards that balance quality, affordability, reliability, food safety, and organizational requirements. 
  • Review purchasing patterns and identify opportunities for bulk purchasing, consolidation of orders, improved pricing, and reduction of unnecessary expenditures. 
  • Develop inventory-management processes that support appropriate stock levels while minimizing spoilage, over-ordering, shortages, and food waste. 
  • Establish appropriate ordering schedules and accountability for monitoring inventory. 
  • Support food costing and cost-per-meal analysis to inform menu planning, procurement, budgeting, and operational decision-making. 
  • Provide the Director with recommendations regarding opportunities to improve purchasing efficiency and control Food Services costs. 

 

Catering Policy & Procedures 

  • Develop and implement a comprehensive Catering Policy and Procedure for internal and, where applicable, external catering requests. 
  • Establish clear processes for submitting, reviewing, approving, modifying, and cancelling catering requests. 
  • Define required lead times for catering requests and circumstances in which late requests can or cannot be accommodated. 
  • Develop standardized catering menu options and appropriate portioning guidelines. 
  • Establish procedures related to dietary accommodations and allergen information. 
  • Develop clear expectations regarding minimum and maximum quantities, delivery or pickup, setup, cleanup, equipment, staffing, and responsibilities of requesting programs. 
  • Work with the Director and Finance, where appropriate, to establish costing, internal chargeback, pricing, or cost-recovery approaches. 
  • Establish an approval and escalation process for catering requests that fall outside established parameters. 
  • Monitor catering volumes and operational impact and recommend adjustments to the catering model as required. 

 

Policies, Procedures & Quality Improvement 

  • Review existing Food Services policies, procedures, and practices and identify areas requiring clarification, standardization, or improvement. 
  • Avide on the development and maintenance of SOPs to support safe, consistent, efficient, and accountable Food Services operations. 
  • Establish processes for regular review and updating of Food Services SOPs and operational tools. 
  • Gather feedback from staff and stakeholders regarding operational challenges and opportunities for improvement. 
  • Facilitate implementation of approved process improvements and monitor their effectiveness. 
  • Support a culture of continuous quality improvement within Food Services. 
  • Ensure operational policies and procedures support applicable food-safety standards, occupational health and safety requirements, infection prevention practices, allergen management, and Sherbourne Health policies. 

 

 

Data, Evaluation & Reporting 

  • Develop practical mechanisms to monitor Food Services activities and operational performance. 
  • Support collection and analysis of data related to meals produced, Café utilization, catering volumes, food expenditures, inventory, waste, and other relevant indicators. 
  • Develop and maintain operational dashboards or tracking tools as appropriate. 
  • Use operational data to identify trends, service pressures, inefficiencies, and opportunities for improvement. 
  • Support the Director with forecasting, budgeting, evaluation, and operational planning. 
  • Prepare updates, recommendations, reports, and presentations regarding Food Services projects and operational improvements. 
  • Track project deliverables, timelines, decisions, and outstanding action items. 

 

Stakeholder Relations & Collaboration 

  • Work collaboratively with the CPCBI Director, Food Services staff, program managers, coordinators, Finance, Facilities, Communications, and other internal stakeholders. 
  • Act as a key operational resource for Food Services improvement projects. 
  • Consult with program teams to understand meal, catering, and food-service requirements while ensuring requests align with established operational capacity and procedures. 
  • Provide regular updates and recommendations to the Director regarding project progress, operational risks, emerging issues, and opportunities for improvement. 

 

 

To thrive in this role, you’ll need 

education/experience: 

  • Successful completion of a university degree, college diploma, or equivalent combination of education and relevant experience in food services management, hospitality, nutrition, business administration, project management, health administration, or a related field. 
  • Minimum of five years of relevant experience in food services, hospitality, institutional food services, community food programming, or a related operational environment. 
  • Demonstrated experience leading projects, developing operational systems, and implementing process improvements. 
  • Experience developing menus, standardized recipes, production plans, portioning systems, and food-service procedures. 
  • Demonstrated knowledge of food procurement, inventory management, food costing, supplier management, and waste reduction. 
  • Experience developing policies, procedures, SOPs, operational tools, and staff resources. 
  • Strong understanding of food safety, allergen management, sanitation, occupational health and safety, and applicable regulatory requirements. 
  • Demonstrated ability to assess staffing and operational requirements and develop practical recommendations regarding staffing models, workflow, scheduling, and organizational structure. 
  • Strong project-management skills with the ability to establish work plans, manage timelines, coordinate multiple stakeholders, and deliver projects according to established objectives. 
  • Excellent computer literacy with MS Office, COVax and Verto 

 

skills and abilities:  

  • Excellent verbal and written communication skills; ability to adapt communication style to audience. 
  • Excellent assessment skills and sound clinical judgment 
  • Developed conflict management and problem-solving skills. 
  • Crisis intervention and de-escalation skills 
  • Understands and applies principles of trauma-informed care 
  • Works effectively independently and as a member of a multi-disciplinary team. 
  • Demonstrates a commitment to a healthy and safe workplace for self and others (staff, patients, families, etc.) by taking all reasonable precautions and working in compliance with SH related policies, health and safety legislation and best practices. 

 

conditions of employment:  

  • Offer of employment is contingent upon satisfactory outcome of background checks i.e., professional references, education verification, criminal background check, and vulnerable sector check. 
  • Understands and works within the Occupational Health and Safety Act (OHSA), Personal Health Information Protection Act (PHIPA), Accessibility for Ontarians with Disabilities Act (AODA), the Ontario Human Rights Code and other relevant legislation. 
  • Demonstrates a commitment to a healthy and safe workplace for self and others (staff, patients, families, etc.) by taking all reasonable precautions and working in compliance with SHC related policies, health and safety legislation and best practices.  

 

working conditions:  

This position requires working in a fast-paced environment while responding to the needs of multiple stakeholders and managing competing priorities. The position is primarily virtual, with an expectation of occasional onsite work as required to support project activities, understand Food Services processes, observe Café and Kitchen workflows, engage with staff, and identify opportunities for operational improvement. Onsite attendance will be scheduled based on project and operational needs. 

 

 

to apply: Please forward a cover letter and resume (saved as one document) quoting Job ID # CPCBI PMFS  26-0911 to myjob@sherbourne.on.ca by September 25, 2026, by 5:00 pm. 

 

Sherbourne is dedicated to building an organization that reflects the diversity of our clients and the communities we serve. This includes diversity in languages spoken, culture, race, sexual orientation, and gender identity. Requests for accommodation due to disability can be made at any stage in the recruitment process.  

 

We thank all applicants for their interest but only those selected for further consideration will be contacted. 

 

 BOLD.  KIND.  REAL.  OPEN.   WE CARE.