Job Description

Job Type: Full-time Permanent

SUMMARY OF POSITION:

Reporting to the General Manager and/or designate, the Head Chef is responsible for the day to day operations management of the Food Services Department.

RESPONSIBILITIES:

Include but not limited to;

FOOD SERVICES PRODUCTION, QUALITY AND DELIVERY:

1. Responsible for all tasks related to the production and service of menu items using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.

2. Manages the activities and work flow for all tasks required for production, presentation and service.

3. Participates in and ensures proper preparation, delivery and service of food by Food Services staff to ensure safety of tenants, residents, visitors and the public

4. Establishes production requirements according to the needs of the facility, orders and receives supplies, prepares and maintains invoices as per established purchasing practices, resolves discrepancies with suppliers as required.

5. Establishes and ensures maintenance of food rotations in storage/inventory in order to minimize spoilage and waste and maximize food quality & guarantees food safety.

6. Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility. Establishes and overseas daily scheduled cleaning duties.

7. Participates in the development, implementation and delivery of education & training programs for Food Services staff to ensure the high standards of Food Services are maintained.

8. Promotes and maintains positive communication and relationships among management, Food Services staff, residents/tenants and the general public.

9. Maintains and enhances corporate menus based on the likes, dislikes, requests and nutritional needs of the residents. In conjunction with site leadership team plans and delivers special events (monthly) such as holiday and themed meals.

ADMINISTRATIVE & SUPERVISORY:

1. Attends management team meetings, provides input into & participates in the strategic plan for assigned areas of responsibility.

2. Responsible for ensuring adherence to the Food Services budget by monitoring expenditures and taking action as required. Provide input into capital and operating budget for assigned area.

3. Participates in the development of and implements policies and procedures in accordance to external & internal governing regulations and educates staff, residents and other departments as required.

4. Identifies education needs for employees; participates in the developing, implementing and evaluating on a regular and ongoing basis, orientation, training and education programs for assigned staff. Holds regular formal discussions with each direct report, evaluate behavior, knowledge and skill area.

5. Participates and makes decisions regarding the recruitment and hiring of Food Services staff.

6. Investigates work and staff issues and makes decisions on whether or not to initiate disciplinary action in conjunction with the General Manager.

7. Conducts employee performance reviews.

8. Collects department statistics, and provides other related information as required by external and internal regulatory & licensing bodies by performing tasks such as gathering information, performing related audits, preparing summary reports identifying strengths, weaknesses and trends and proposing solutions.

9. Participates in corporate and facility committees; attends meetings as required.

10. Maintain direct resident contact and involvement with residents. Meets with residents daily to discuss dietary preferences (daily table talk) - in Care, AL & IL (as necessary).

11. Participates in the development and implements a plan for the provision of food services to be used in the event of a disaster.

12. Participates in, and provides input to management, in collective bargaining (as required). In conjunction with the General Manager will assist in the grievance procedure involving Food Service Staff food.

13. Surveys and monitors resident satisfaction in regard to Quality of food and dining services. In conjunction with Corporate Hospitality and the General Manager develops and implements action plans to correct deficiencies.

14. Responsible for completion of WCB - Form 7 and back to work updates.

15. Performs duties as needed in the department to facilitate the food service department

16. Required to work positively and collaboratively with all team members and supervisors.

17. Performs other related duties as required.

QUALIFICATIONS:

1. Graduation from a recognized Culinary Arts program - Inter-provincial (Red Seal) designation required.

2. Minimum 5 years of experience in quality food preparation and the operation and care of kitchen equipment: Experience in the Retirement industry is considered an asset

3. Minimum 1-2 years in a related management/leadership position.

4. Food Safe certified level 1 & 2 mandatory.

5. Current Serving It Right Certification mandatory.

6. All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.

SKILLS AND ABILITIES:

1. Knowledgeable of all standards and regulations that govern the handling, delivery, storage and preparation of food.

2. 'Serving it Right' certification an asset.

3. Experience in providing input into labor relations matters including responding to grievances and collective bargaining.

4. Must be knowledgeable with Provincial Food Premises regulations and Occupational Health and Safety Act