Job Description

Due to the high volume of applications, only candidates selected for an interview will be contacted. If you have any questions, please reach out directly through Indeed or respond if a team member contacts you. We kindly ask that you do not contact the facility directly, as we are focused on maintaining business operations.

Please review JOB HOURS BEFORE applying

Employee could be scheduled to work

from Monday to Sunday

in 3 typical shifts: Early morning shift: 6am - 2:15pm; Day shift: 7:00am - 3:15pm; Afternoon shift: 10:30am - 6:45pm. Employee schedules are usually posted at least 2-4 weeks ahead. Due to scheduling and staffing constraints,

candidates who have availability to ALL shifts and reliable transportation are preferred.

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JOB SUMMARY

Under the direct supervision of the Head Chef, the Chef performs

a full range of cooking and kitchen aide duties

requiring judgment and independence for the safe and efficient use of quantity and quality control techniques. The Chef follows established procedures and standards, including standardized recipe production sheets and master menus. They maintain a high standard of sanitation in food preparation and handling according to Hazard Analysis Critical Control Points (HACCP) principles. This role coordinates meal production; applies nutrition requirements in accordance with menu plans, the Dietitian's recommendations, and the Canada Food Guide. The Chef provides service to residents from diverse cultures; communicates information; receives, distributes, and stores foodstuffs and other goods, and performs other related duties as may be required or assigned from time-to-time.

KEY RESPONSIBILITIES

Kitchen Responsibilities

Prepare and cook foods of all types for residents, employees and guests, in a safe manner according to approved standard recipes and production sheets, either on a regular basis or for special functions. Plan, prepare and execute daily menus, and makes appropriate menu changes according to available food supplies & inventory. Lead daily culinary operations with a hands-on approach, mentoring staff, and providing support during meal service times. Utilize leftovers in a safe and sanitary manner in production to avoid food waste. Establish, maintain and monitor food safety, food quality, and employee safety standards in accordance with governing Regulations, HACCP, Employer Policy. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Record production or operational data on specified forms.

Cleaning and Sanitation Responsibilities

Establish and maintain food safety, food quality, and employee safety standards by governing Regulations, HACCP, Employer Policy. Wash kitchen wares including dishes, glassware, flatware, pots, and pans using dishwashers or by hand, ensuring all items are thoroughly cleaned and sanitized. Clean and sanitize cooking and food preparation areas, including cooking surfaces and kitchen equipment including stoves, fridges, freezers, sinks, ovens, grills, and exhaust hoods, to prevent cross-contamination, following established health and safety regulations. Maintain a clean, safe, and orderly kitchen environment at all times, adhering to assigned cleaning schedules and practices. Sweep, scrub, and mop kitchen floors and vacuum dining areas to ensure cleanliness and prevent slips and falls. Regularly empty and clean garbage containers, ensuring they are maintained in a sanitary condition.

Assisting Management Responsibilities

Support management in the assessment and restructuring of delivery of kitchen services. Notify the Head Chef when equipment purchases or repairs are required. Inform the Head Chef when food or inventory supplies are required while ensuring effective inventory controls and minimizing food waste/spoilage. Assist with menu generation and recipe ideation

Compliance and Improvement Responsibilities

Uphold and promote the GAM's values and promote a safe environment for residents, kitchen team, and personal safety. Participate in the Quality Improvement Program and Quality Enhancement Standards. Adhere at all times to the Employer's Policies & Procedures, upholding Health Standard regulation requirements and the OH&S Act, WCB Act, and regulations. Actively participate in fire drills and understand fire, Workplace Hazardous Materials Information Systems (WHMIS), musculoskeletal injury prevention, and general safety procedures. Other duties as assigned by the Head Chef.

JOB SPECIFICATIONS/QUALIFICATIONS

Education Requirements

Minimum secondary school completion (grade 12 or demonstrated equivalent educational experience). Current food Sanitation & Hygiene certificate, issued by Alberta Health and Wellness required or equivalent. Graduate of a recognized college culinary program. Red Seal Chef certificate is preferred, equivalencies may be considered. Certificates for training in WHMIS and HACCP are preferred.

Minimum Qualifications

Minimum of 2 years' experience of high-volume food cooking (up to ~130 servings per meal), preparation, and plating techniques. Minimum 1 - 2 years of supervision experience in kitchen. Food handling and preparation for ethnic or regional cuisines. Familiar with computerized on-line ordering system. Cooking experience in assisted living residential settings is preferred. 3 - 5 years of institutional cooking experience is preferred.

Knowledge

Knowledge and ability to adhere to infection control policies and procedures. Working knowledge of therapeutic diets, ethnic cuisines and food handling. Maintains the confidentiality of residents and company matters.

Skills and Abilities

Ability to work in a team environment and support where necessary. Strong knife and preparation skills as well as fundamental baking skills. Good written and verbal communication skills in English. Excellent ability to assess work needs, prioritize and adapt to changing work routines and schedules. Excellent observation skills and ability to determine urgency or reportable incidents. Excellent organizational and time management skills. Flexibility in adapting to changing requirements, unexpected events and conditions.

OCCUPATIONAL HAZARDS

Requires extensive standing and intermittent walking (with possibility of some upstairs walking) for majority of shift, up to 8 hours maximum, as a major job function. Lifting, pushing and pulling, using wheeled equipment such as carts, trolleys. Carries and transports objects of various sizes, stretching & reaching on a regular frequency. Bending/stooping on a regular frequency. Shift work required for early morning, evening, weekend, special event and statutory holidays.

PHYSICAL REQUIREMENTS

Manual Handling Task Positional Task Lifting

DISCLAIMER

This description indicates representative responsibilities and specifications of the position only and should not be considered to necessarily represent ALL responsibilities and specifications of the position. The incumbent may perform other duties as assigned, which are not specified in this description.

At Golden Age Manor, we are committed to fostering a culture of diversity, equity, and inclusivity across our entire organization. We aim to create an environment where respect is foundational, and all individuals are valued and treated fairly. Our commitment extends to continuously improving our practices and policies, ensuring that all stakeholders - employees, residents, and partners - are provided with equal opportunities to succeed and thrive within our community. We believe that embracing diverse perspectives strengthens our organization and enhances the quality of care and support we provide.

Job Type: Full-time

Benefits:

On-site parking
Flexible language requirement:

French not required
Schedule:

Day shift Evening shift Morning shift
Ability to commute/relocate:

Edmonton, AB T5X 0C2: reliably commute or plan to relocate before starting work (required)
Application question(s):

Tell us why you would be a good fit for this role. Please list your availability from Monday to Sunday. Due to scheduling constraints, candidates who have full availability and reliable transportation are preferred.
Experience:

high-volume cooking, prepping and plating: 2 years (required) kitchen supervising: 1 year (preferred)
Licence/Certification:

Food Sanitation & Hygiene certificate by AHS or equivalent (required) Red Seal Chef certificate (preferred)
Work Location: In person