Job Description

Job Summary:
Reporting directly to the Executive Chef, the incumbent assists the Executive Chef with kitchen operations, including training and guiding kitchen staff in preparing high quality daily menu items in accordance with Company policies and procedures, and legislative/regulatory requirements and standardized recipes.

Primary Responsibilities:
? Based on pre-selected menus, sets up equipment and supplies for food preparation. Prepares food following standardized recipes, prescribed diets, at appropriate temperatures and in portion controlled quantities.
? Monitors quality and quantity of food inventory, including performing monthly food inventory count.
? Directs staff in basic food preparation procedures, plating of food and kitchen sanitation.
? Performs proper operation of kitchen equipment; identifies and follows up on deficiencies.
? In the absence of the Executive Chef, assumes responsibility for routine departmental operations including staff replacement, requisitions and purchases food and other supplies from authorized suppliers and maintains records.
? Enforce and adhere to all appropriate workplace regulations, compliances and legislation regarding health and safety, food preparation standards and company policies and procedures.
? Maintain the highest standards of professionalism by following the company dress code and/or wearing the company uniform.
? Assists with and supervises, where required, the daily cleaning duties as scheduled.
? Assists with conducting employee training, ensuring that all applicable compliance requirements are met.
? Coordinate staff activities, including scheduling work assignments, setting priorities, and delegating work accordingly.
? Attends staff meetings and mandatory training as required.
? Execute and monitor the quality of all classes of modified diets.
? Other duties as assigned.

Performance Requirements:
? Continuously follows the principles of "good customer service" and ensure that these values are demonstrated in day to day practices.
? Demonstrates the ability to interact effectively with team, suppliers, residents and families as well as external community resources.
? Demonstrates strong supervisory and organizational skills.
? Able to work under minimal supervision in a very hectic environment.
? Clear criminal records check.
? Up to date immunizations.

Education & Skills:
? Completion of two year community college Culinary Arts program or equivalent combination of education and experience.
? Red Seal designation (or working towards) is an asset.
? Provincial Food Handling Certificate required.
? Minimum of 3 years of cooking experience, preferably in large quantity food preparation.
? Computer proficiency essential.
? Strong written and verbal English communication skills.
? Knowledgeable of the Health and Safety Regulations and other relevant legislative/regulatory requirements.

Working Environment, Special Skills and Physical Job Requirements:
? Work on a continuous basis in extreme heat and cold temperatures.
? Walking, stretching and standing for at least 3 hours per day.
? Regularly lift up to 50 pounds, unassisted; push and pull wheeled equipment up to 50 pounds.
? Bending, stooping on a regular basis.
? Able to work occasional evenings and weekends for special events.

Job Type: Full-time

Pay: From $25.51 per hour

Benefits:

Extended health care
Application question(s):

Have you received at least two COVID-19 vaccinations?
Experience:

culinary education: 2 years (preferred) Cooking: 3 years (required)
Licence/Certification:

Food Safety Certification (required)
Work Location: In person