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Location: Revera - Green Falls Landing
Job Summary
Reporting to the Executive Director, The Chef Manager (internally position is called Director of Culinary Services) manages all aspects of the culinary service within the residence to provide an exceptional and nutritious dining experience to the residents, and to ensure the safe and efficient preparation and delivery of food within legislative and fiscal constraints.
Qualifications
Minimum of three (3) years experience in a Culinary Management role in the Retirement industry different levels of home is considered an asset;
Completion of a two (2) year community college Food Services Supervisor course or equivalent;
Must hold a Red Seal designation or the equivalent;
Must be knowledgeable about Provincial Food Premises Act; CCHSA / ORCA; standards;Occupational Health and Safety Act;
Familiar with unionized environments and language;
Strong leadership skills and experience managing a team;
Ability to analyze challenging situations, provide assistance with problem solving and development of action plans;
Excellent time management and decision making skills;
Ability to multi task with minimal supervision;
Must possess strong interpersonal and team building skills as well as a positive attitude; ability to engage staff;
Ability to work independently as well as be an integral member of a highly focused and results driven team;
Demonstration of exceptional oral and written communication skills;
Must have proficient computer skills using Microsoft Office applications (Word, Excel, PowerPoint, Suite);
Must be willing to travel as the job requirements dictate.
Essential Skills
- Numeracy
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Computer use
- Continuous learning
- Reading text
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Cook Red Seal Certificate
Additional Skills
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
Specific Skills
- Schedule staff
- Requisition food and kitchen supplies and equipment
- Recruit and hire staff
- Plan menus
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Estimate food and labour costs
- Estimate food requirements
- Ensure quality of food and portion control
Work Setting
- Formal dining room
Chef Category
- Head chef
- Executive chef
- Chef
Ability to Supervise
- More than 20 people
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