Position: Food Program Coordinator 

Classification: Program Coordinator 1 (82900) 

Hourly Rate: Grid 30 $31.98 - $33.84  

Location: Vancouver, BC (onsite) 

Work Schedule: Full-time, 37.5 hours per week. Days and times of work flexible, to be determined by mutual agreement with Employer 

Start Date: As soon as possible 

Reports to: Manager of Programs / Designate 

Number of Vacancies: 1  

Pacifica Treatment Centre (Pacifica), founded in 1977, is an innovative charitable sector society that provides gender-inclusive in-residence treatment and community-based supportive recovery-focused services for individuals experiencing challenges associated with problematic substance use, in conjunction with concurrent mental health concerns and trauma.  

Our Philosophy 

Pacifica respectfully acknowledges that we provide services in the unceded traditional and overlapping territories of the Coast Salish peoples, including the territories of the Skwxwú7mesh (Squamish), xʷməθkwəy̓əm (Musqueam), and Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) Nations and strive to do so with a collaborative spirit of reconciliation, respect and honour for the land, its peoples and their ancestors. 

Pacifica embraces the values that support gender equity; anti-oppression; anti-homophobia/anti-transphobia; the elimination of stigma; access for people with disabilities; anti-harassment and workplace violence; and anti-racism.  

Nature and Scope of Work 

Job Summary: 
 
As the Food Program Coordinator, you will lead all aspects of food services at Pacifica, overseeing kitchen staff, operations, and ensuring high standards for safety, nutrition, and service. This role requires strong culinary and leadership skills, sound judgment, and the ability to navigate both day-to-day operations and broader planning. This includes the development and implementation of client life skills programming using the kitchen as a practical learning environment. The role coordinates participation with the care team and food services staff, provides coaching and feedback, and evaluates client progress toward individual goals. 

Duties and Responsibilities 

Leadership and Supervision 

• Supervise staff by assigning work, providing feedback, determining training requirements, orienting new staff, and maintaining timekeeping and attendance records.  

• Resolve staffing problems, including calling in staff by seniority to ensure appropriate staffing levels. 

• Provide oversight and direction to clients and volunteers assisting in the kitchen, maintaining clear boundaries and respectful communication 

• Foster a psychologically safe, respectful work environment that aligns with Pacifica’s trauma-informed values 

Menu Planning and Nutritional Oversight 

• Develop seasonal, cost-effective menus in collaboration with dietitians 

• Review individual client meal plans as needed to ensure alignment with therapeutic and medical recommendations 

• Ensure meals accommodate dietary restrictions, diverse cultural preferences, and medical needs 

• Solicit and respond to client feedback on meals, incorporating suggestions where feasible 

• Complete and maintain related records and documentation such as recipes and records of client preferences, allergies, and special dietary needs. 

 Budgeting and Financial Oversight 

• Develop and manage the annual kitchen budget, including food, supplies, and staffing 

• Monitor spending and adjust ordering to remain within budgetary targets 

• Source vendors, compare pricing, and oversee procurement and inventory systems 

• Estimate food and supply requirements based on menus and inventory levels.  

• Place purchase orders with external suppliers, receive supplies, check invoices against orders and goods received, and store and distribute supplies.  

• Contact suppliers to obtain and provide information and to investigate invoice issues and damaged shipments. 

Health and Safety Compliance 

• Ensure full compliance with Vancouver Coastal Health food safety regulations  

• Maintain up-to-date food safety protocols and oversee all public health inspections 

• Conduct regular safety audits and resolve any hazards or compliance gaps 

Operations and Equipment Management 

• Maintain kitchen equipment and arrange for timely repairs or replacements 

• Implement kitchen policies, cleaning schedules, and quality improvement initiatives 

• Ensure documentation (e.g., cleaning checklists) are completed accurately 

Strategic Input and Program Collaboration 

• Participate in leadership meetings to align food services with programming and operations 

• Advise on special events, wellness initiatives, and culturally relevant programming involving food 

• Identify opportunities to improve service delivery, client satisfaction, and kitchen workflows 

Meal Preparation & Space Cleanliness 

• Prepare and serve meals and snacks by planning food preparation and cooking schedules. 

• Cook, roast, grill, bake, test for palatability, and carve food items. 

• Wash, scrub, and rinse pots, pans, dishes, and utensils by hand, dishwasher, and/or pot washer. 

Client Life Skills Programming 

• Teach and support clients in developing essential life skills, including meal planning, budgeting, grocery shopping, food preparation, nutrition, kitchen safety, sanitation, and food storage. 

• Assess client needs, interests, and abilities to develop individualized learning goals and programming outcomes. 

• Monitor client progress, document outcomes, and adjust programming as needed to support individual success. 

• Implements client programs to meet pre-established goals and objectives, including determining methods of operating the program. 

• Provide coaching, encouragement, and skill demonstration to support clients in achieving personal objectives related to food preparation and independent living. 

• Consult with interdisciplinary team to identify trends, need and priority health issues for client care.  

Additional Duties: 

• Perform other related duties as assigned. 

Qualifications 

Education, Training, and Experience 

• Red Seal Certification / Professional Cook Training Certificate (or equivalent) strongly preferred; candidates actively working toward certification may be considered based on experience 

• Minimum five (5) years of progressive kitchen leadership experience, including staff supervision 

• Experience managing budgets, vendors, and public health inspections 

• Experience working in a residential, healthcare, or not-for-profit environment is an asset 

• Valid Food Safe Level 1 certification (Level 2 an asset) 

• First Aid certification preferred 

• Criminal record check, TB test required prior to commencing employment 

Key Competencies and Attributes 

• Leadership & Integrity: Confident team lead who can set expectations, resolve conflict, and build staff capacity 

• Emotional Intelligence: Demonstrates empathy, self-awareness, and sound judgment in leading staff and navigating interpersonal dynamics 

• Time Management: Strong organizational skills and ability to balance strategic and hands-on responsibilities 

• Adaptability: Calm under pressure, able to shift priorities in a dynamic care environment 

• Communication: Professional verbal and written communication, with the ability to provide clear direction and receive feedback constructively 

• Client-Centred Approach: Understands trauma-informed principles and cultural safety when planning meals and responding to client feedback 

• Attention to Detail: Diligence with compliance, documentation, and food safety standards 

To Apply: Please forward your resume to . Pacifica requires the results of a Vulnerable Sector Screening and TB Screening prior to employment.