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We are seeking an Executive or Chef Manager to join our team working and managing at a brand new retirement facility in the Westerra area- Trinity Manor.
Requirements and Responsibilities:
An ideal candidate will have already completed a post-secondary school/ culinary school education along with the completion of a Journey-man (Red Seal) certification. 5 Years plus working experience managing a food service operation.
Job Performance:
* Participate in all phases of food preparation, menu planning, development, coaching, training and mentoring and scheduling of staff.
* Develops department budget and accountable for spending within the operational budget.
*Ensure positive client relationships and satisfaction.
*Be responsible for directly managing associates.
*Ensure the unit maintains a strict compliance with the Sodexo Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
*Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.
* Participates with the local Health Aurthority and 3rd party food safety inspections on a quarterly and annual basis.
* Has good leadership skills along with the cabilities of working with and reporting to the General Manager of Support Services
*Excellent communication skills (written and verbal).
* Willing to accommodate a flexible work schedule
* Able to work in a fast-paced environment with changing work priorities.
* Experience working with Microsoft Office (Word and Excel), Sodexo software applications and feel comfortable learning new programs.
Cuisine Specialties
- International
- European
- Canadian
Essential Skills
- Numeracy
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Computer use
- Continuous learning
- Significant use of memory
- Reading text
- Document use
Transportation/Travel Information
- Public transportation is not available
Chef Category
- Executive chef
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Safe Food Handling certificate
- Cook Red Seal Certificate
- Cook Trade Certification
Additional Skills
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
Specific Skills
- Supervise sous-chefs
- Supervise cooks and kitchen staff
- Schedule staff
- Requisition food and kitchen supplies and equipment
- Recruit and hire staff
- Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
- Plan menus
- Plan and direct food preparation and cooking activities
- Estimate food and labour costs
- Estimate food requirements
- Ensure quality of food and portion control
- Demonstrate new equipment
- Create new recipes
Work Setting
- Other health care institution
- Formal dining room
Ability to Supervise
- 11-15 people
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Meat, poultry and game
- Fish and seafood
- Eggs and dairy
- Cold kitchen
- Cereals, grains and pulses
- Bakery goods and desserts
Work Location Information
- Urban area
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
Work Site Environment
- Noisy
- Hot
- Cold/refrigerated
- Non-smoking
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