Job Description

Fort Amherst Healthcare campuses are dedicated to providing safe, supportive and comfortable living options for aging individuals. The Chef is integral in the preparation and delivery of nutritious and appetizing meals and places an emphasis on quality food service. With strong leadership skills, the chef is committed to staff development and mentorship, while maintaining budgetary oversight and a dedication to resident satisfaction.
Duties and Responsibilities

• Offering warm and professional service to residents and guests.
• Prepares appetizing, nutritious meals, catering to specific dietary needs.
• Oversees and participates in food service, delivery, and clean-up.
• Coordinates and assists with special events and catering, as requested.
• Ensures accuracy of special diets and other dietary requirements.
• Establishes and monitors workflow, evaluates performance and production, and implements change as necessary to improve quality of service.
• Supervising and assisting with the cleaning of dishware, glassware, and cutlery at the conclusion of mealtimes.
• Supervising and assisting in the cleaning of kitchen wares and the overall cleanliness and sanitization of the kitchen.
• Taking ownership in the organization and completion of all culinary prep and execution and service.
• Logging temperatures of food items and refrigeration units.
• Ensures that food is properly stored.
• Welcomes our culinary hires and actively participates in their orientation.
• Provide mentorship and encourage our junior staff members.
• Strives to improve cooking skills and expands knowledge about food products and techniques.
• Follows and acts in accordance with provincial health and safety legislation and departmental safe job procedures as outlined by Fort Amherst Healthcare, OH&S and NLHS.
• Order food, dairy, bread and supplies.
• Monitoring food costs to ensure PRD parameters are met.
• Ensure all HAACP requirements are met and documented.
• Ensure all food safety requirements are met and documented.
• Ensure all inspection requirements are met and documented.
• Consult with Exec. Chef about equipment needs and capital expense needs.
• Have equipment maintained and repairs as needed.
• Hold monthly resident food council meetings for input (minimum of 10/year).
• Complete and submit year-end inventory for finance department.
• To complete other duties as assigned.
• Attends all training sessions and departmental meetings.
• Providing warm and personalized service to residents.
• This is a great opportunity for an apprentice to log hours, gain experience, and progress toward their Red Seal under a journeyman Chef.

Qualifications

• Minimum two years of supervisory experience in a volume food preparation environment in the healthcare or in the hospitality industry and working knowledge of special diets and dietary restrictions.
• Relevant degree or diploma.
• Ability to relate to all levels of staff, the residents and their families, and other professionals with a high degree of patience and tolerance.
• Strong communication skills; both oral and written.
• Initiative, good judgment and supervisory abilities.
• Demonstrated empathy and understanding of the needs of seniors and ability to treat residents with an abundance of respect, dignity, and care.
• Ability to adhere to a budget while providing best in class meals to residents and guests.

Job Type: Full-time
Pay: $45,000.00-$55,000.00 per year
Benefits:

• Dental care
• Extended health care
• On-site parking
• RRSP match
• Vision care

Schedule:

• Day shift
• Weekends as needed

Supplemental pay types:

• Bonus pay

Work Location: In person