Manager, Food Services

About Sojourn House

Sojourn House provides Emergency Shelter and Transitional Housing services to newly arrived refugees coming from all parts of the world. We provide a safe place and an inclusive environment to people who have had the refugee experience. We are dedicated to providing the best possible settlement services and programs that help residents transition and integrate into the community.  With decades of experience and being one of the first refugee housing facilities in Toronto, we take pride in being a leading organization in refugee care.

About the Role

The Manager, Food Services is responsible for the effective day‑to‑day operation of Sojourn House’s Food Services Program, ensuring high‑quality, culturally appropriate, safe, and nutritious food for residents, tenants, and program participants. The role oversees meal service operations, food procurement, budgeting, inventory control, food safety compliance, and the coordination of staff and volunteers supporting food services.

Managing a team of Cooks, Kitchen Assistants, Relief Staff, Volunteers, and Student Placements, you will play a key operational role in implementing food service standards, supporting shelter programs, and ensuring that all activities align with our Strategic Plan, organizational values, Shelter Standards, public health requirements, and quality assurance expectations.

What You’ll Do

Supervise and lead food service staff, relief cooks, volunteers, and placements, including scheduling, orientation, training, and performance feedback.

Foster a positive team environment, motivating staff and supporting professional development, including maintaining food safety and nutrition certifications.

Oversee daily food program operations, ensuring the consistent delivery of three meals and snacks for shelter clients and transitional housing tenants.

Ensure meals meet nutritional, cultural, and quality standards, including accommodating special dietary requirements.

Implement and maintain effective kitchen operations (using our Food Services Standard Operating Procedures), including workflow, cleanliness, safety, and efficiency.

Support cultural celebrations, special events, and community‑building food activities in the premises and off site (e.g., winter holiday parties and summer field trips for clients across sites).

Support the social enterprise component of food services, including oversight of meal sales where applicable.

Manage food procurement and vendor relationships, including partnerships with food banks, donors, and suppliers.

Maintain accurate inventory control, including food deliveries, purchases, storage, and proper rotation of refrigerated and dry goods.

Coordinate the pickup of food donations and ensure cost-effective purchasing aligned with the organization’s Good Food Policy.

Ensure compliance with public health regulations, OHSA, WHMIS, shelter standards, and infection prevention and control protocols.

Conduct regular health and safety checks, maintain required documentation, and ensure kitchen equipment is properly maintained.

Support planning and administration, including contributing to annual workplans, budgeting, cost monitoring, and expense tracking.

Track and report operational data, including food costs, meal counts, program usage, and client feedback through surveys.

Build and maintain positive relationships with community partners and internal departments, supporting collaboration and representing the Food Services Department in community initiatives.

What You’ll Need

Community College Diploma in Food Services Management, Hospitality Management, Food and Beverage, Culinary Arts, or an equivalent combination of education and experience.

2–4 years of experience in food services management, preferably in a not‑for‑profit or shelter setting.

5+ years experience supervising staff and coordinating volunteers.

Experience with large‑volume food preparation and commercial kitchen operations.

Valid G level Ontario Drivers’ license with a clear drivers abstract.

Knowledge of Good Food philosophy as it relates to health, environmental and nutrition principles.

Knowledge of food safety regulations, OHSA, WHMIS, and Public Health standards.

Understanding of budgeting, inventory management, and cost control.

Knowledge of anti racism, equity, diversity, and inclusion principles.

Sensitivity to working in a diverse, multicultural environment.

Working Conditions

Able to work with a unionized work force.

Hours of work: 40 hours per week. 10am-6pm.

Work is primarily performed in the kitchen and food service areas, with some office tasks.

May require evening or weekend shifts to support operations, events, or staffing shortages.

Occasional lifting of supplies and operation of kitchen equipment. Position requires the physical abilities for lifting (minimum up to 50 lbs.)

Required to drive the agency van to pick up food donations.

Salary Range: $75,000-$85,000 annually

This posting is for a replacement position.

This posting will expire March 22, 2026.

Sojourn House is committed to employment equity and encourages applicants from all equity seeking groups.

In accordance with the Ontario Human Rights Code, Accessibility for Ontarians with Disabilities Act, a request for accommodation will be accepted throughout the hiring process.  Interview candidates are required to provide their accommodation needs at least three business days before the assessment date.

Sojourn House thanks all applicants; however, only candidates selected for an interview will be contacted.