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.