Job Description

Title:

Chef

Department: Kitchen

Reports to:

Director of Care

Hour

s:

25 hrs/week

Position Summary:

Reporting to the Director of Care, the Chef budgets, plans, prepares and delivers exceptional culinary and nourishing experiences for clients of Hospice Niagara in a safe, wholesome and cost-effective manner.


The Chef also supports the planning and preparation of food and meals for fundraising and other special events and is a key point of contact for the Public Health Inspector during routine visits.


The Chef performs all duties in a safe and healthy manner, in accordance with Hospice Niagara's policies and procedures, the Occupational Health and Safety Act, and all other applicable legislation.

Key Responsibilities:

Ensuring goals and objectives are developed and executed in alignment with the vision, mission, values, and strategic priorities of Hospice Niagara Engaging with residence clients to understand food preferences, requirements, and respecting and accommodating cultural needs Menu planning, purchasing, and preparation for Day Hospice, Residence, daily soup, and other programs Maintaining inventory and shopping for ingredients and other supplies; maintaining food storage areas (i.e., fridges, pantry, shelving, etc.) Attending weekly rounds and providing input related to the nutritional needs of clients Mentoring and training new staff, volunteers, and students in food preparation processes Demonstrating and coordinating food preparation techniques and practices Maintaining standards, including food preparation as outlined by Public Health Unit; serving as a key point of contact for routine inspections Identifying and coordinating maintenance and repairs of kitchen equipment (i.e., stove, dishwasher, blender, etc.) Maintaining budget and responsible for ongoing cost analyses Recording client's nutritional intake information and instructions Working proactively to protect the interests of the organization and mitigate risk, whenever possible; advising supervisor of issues and working with a solutions-based approach Raising positive community awareness of hospice palliative care and of the programs and services provided by Hospice Niagara Demonstrating personal initiative and participation in other aspects of working for a non-profit organization, including participating in organizational events and fundraising activities Supervision, training, and input into performance management of kitchen volunteers Overseeing and guiding kitchen volunteers to support food preparation Other duties, as assigned

Skills & Attributes:

Strong sense of public health requirements with expert knowledge of kitchen equipment and procedures Exceptional customer and personal service skills with ability to anticipate the needs of clients High degree of self-direction and self-motivation Ability to focus on multiple tasks at one time, with regular interruptions Strong listening, problem solving, time management, and prioritization skills Highly developed judgment, diplomacy, confidentiality, and integrity Creative flair for coming up with innovative and original ideas related to resource allocation and meal planning Experience effectively communicating information in one-on-one and group settings Strong verbal and written communication skills in English (French and other languages considered an asset) Strong dedication to the vision, mission, and values of Hospice Niagara Proficiency in computer skills including Outlook, Microsoft Word, and Excel Occasional flexibility to work varying shifts, including days, nights, evenings, weekends, and holidays based on organizational needs Exhibit a professional, compassionate and caring approach Demonstrate strong active listening and interpersonal communication skills Ability to develop relationships based on trust, compassion, and empathy Effectively set appropriate boundaries and understand the limitations of volunteers in client care Demonstrate a high degree of self-direction and self-motivation Demonstrate a healthy adjustment to loss and exercise ongoing self-care

Academic, Training, Knowledge & Experience:

Certificate or diploma in culinary management, cook apprenticeship, culinary innovation and food technology, culinary skills, or an equivalent combination of education and work experience Additional training in commercial food preparation (considered an asset) At least two years of related work experience Experience working in a non-profit setting (preferred) Vulnerable Sector Police Check (favourable, within past 12 months) Safe Food Handling (preferred, must be completed within 12 months of hire) * Valid Ontario Driver's License and access to reliable vehicle