Hampton On Head chef/manager Jobs – 2 Openings This Week

Head Chef/Manager
Vedanta Living Bowmanville —Bowmanville, ON
- $55,000 a year
- Full-time
- Hospitality
- Inventory control
- Customer service
Quick apply
5d
Banquet Coordinator -Relocate to Port Hardy, B.C
Kwa'lilas Hotel —Canada
- $48,000–$55,000 a year
- Weekends as needed
- Bar
- Sales
- Inventory management
- Wellness program
- Relocation assistance
Quick apply
13d

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Head Chef/Kitchen Manager
1001513429 Canada Inc —Richmond Hill, ON
*Culinary Education:* Culinary Arts diploma/degree (e.g., George Brown College, Centennial, or equivalent) is strongly preferred.
$75,000–$90,000 a year
Quick apply
Head Chef/Manager
Bar and Grill Resto in Pickering —Pickering, ON
*Culinary Credentials:* A college diploma in Culinary Arts/Management or a completed apprenticeship is preferred; valid *Ontario Food Handler Certification* is…
$41,118.43–$86,777.49 a year
Quick apply
8d

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Head Chef/Manager

Vedanta Living Bowmanville
Bowmanville, ON

Quick apply

Job details

Permanent | Full-time
$55,000 a year
5 days ago

Qualifications

Hospitality
Red Seal
Inventory control
Personal protective equipment (PPE) use
Supplier management experience
Food management
Customer service
FoodSafe
Food Handler Certification
Workplace safety policies
English
Schedule management
HACCP
Team management
Meal preparation
Customer service orientation
Cleaning
Budgeting
Food safety
Professional kitchen experience
Negotiation

Full job description

We are an independently owned and operated boutique retirement home in Bowmanville, Ontario. Vedanta Living Bowmanville is a fully renovated building with 52 independent living suites and a variety of indoor and outdoor amenities spaces. Take advantage of this unique opportunity to become a part of our team!

Scope of Position:

The Head Chef is responsible for all aspects of the food service department as well as producing meals for residents and guests using production checks and standardized recipes.

Key Responsibilities:

Prepares meals for residents and guests ensuring dietary needs are met.
Ensures residents are satisfied with all aspects of food preparation and presentation.
Responsible for recipe development and menu creation (weekly rotating restaurant style menu).
Creates and adheres to a food & supplies budget, which aligns with company targets.
Provides direction and support to the dining services staff.
Responsible for the creation and implementation of schedules for the food service department.
Participates as a member of the dining services team and provides support to the other members of the services team.
Maintains an awareness of food inventory and takes the appropriate steps to minimize waste.
Prepares and presents meals and food for special events in a manner that promotes a positive image and reputation to the public at large.
Complies with all food preparation standards and health and safety requirements.
Performs audits and reports anomalies in accordance with established policies, procedures and licensing regulations.
Orders and receives food and supplies.
Negotiating with suppliers to obtain optimum value for products and agreement on delivery schedules.
Orders and prepares food for daily meal service and booked catering events.
Operates and cleans food production equipment and food preparation areas.
Aware of employees and supervisor’s responsibilities and follows all health and safety policies and procedures.
Works safely to reduce the risk of injury to self, co-workers, and residents.
Is alert to, remedies, and promptly reports all actual or potentially hazardous situations.
Wears personal protective equipment (or clothing) as required by task, MSDS, or home policy.
Complies with all levels of legislation.
Performs other related duties as assigned.

Qualifications:

Education/Experience:

Previous experience in a volume food preparation environment in the Health Care or Hospitality industries.
Preferred Red Seal or current equivalent qualifications as a Cook from a recognized cooking program.
Food Safe Certificates I and II (Asset).
First Aide Certification (Asset).
Must have a working knowledge of special diets.
Understanding and experience of the HACCP program and food safety plan.
Must be able to read, write and verbally communicate effectively in English.
Must be able to follow written and verbal instructions.
Ability to organize work and work under strict time constraints.
Effective interpersonal relationship and conflict resolution skills.
Must be able to operate related equipment.
Must have a high standard of hygiene and cleanliness.
Must be able to stand for extended periods of time as well as lift and carrying heavy trays and items.
Customer Service Orientation.

Job Types: Permanent, Full-time

Pay: $55,000.00 per year

Benefits:

Extended health care
On-site parking

Flexible language requirement:

French not required

Licence/Certification:

Food Handler Certification (required)

Work Location: In person

Quick apply

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head chef/manager jobs in hampton on

Head Chef/Manager

Banquet Coordinator -Relocate to Port Hardy, B.C

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