Looking for a job where you can contribute to the sum of human happiness and truly make a difference? Join us! We're crafting a purposeful, happy and vibrant seniors' community where our residents and employees flourish together.
The Waterford has been a respected leader in senior living in South Delta since 2002, offering both independent living and private long-term care. We are part of Bria Communities, a local, private company that operates four vibrant retirement communities in South Delta and Langley.
WHO ARE YOU?
You want to work for a company that sees people of all ages as valuable individuals, not just numbers, clients or patients. Your values include:
- Acting with respect to people of all ages, but especially older adults
- Providing elevated customer services that put seniors’ needs, comfort, and dignity first
- Being a supportive and collaborative team member who contributes your skills and knowledge to create purposeful, happy and vibrant senior communities.
- Leading the way by taking initiative, always improving, and bringing positivity to work with you every day.
WHY JOIN OUR TEAM
- Competitive wages
- Competitive extended medical & dental benefits
- Discounted employee meals
- Career growth and development opportunities
- We’re locally owned and operated
- A culture where feedback from employees leads to real change
Summary
Reporting to the Manager, Culinary Services/Executive Chef, or designate, the Sous Chef is responsible for assisting the Manager, Culinary Services/Executive Chef with day-to-day activities of running the kitchen. In the absence of the Manager, Culinary Services/Executive Chef the Sous Chef will be responsible for the running of the department according to established operating procedures, objectives and policies. Responsibilities for the operations include organizing work assignments, coaching and supervising dietary staff. Participates in the preparation and cooking of meals and nourishments.
Key Responsibilities
- Assists the Manager, Culinary Services/Executive Chef and Dietician to ensure the nutritional requirements of the residents are met through following established recipes and required standards
- Maintains budget control by following established ordering practices, inventory controls, leftover management and taking care to ensure the correct amount food is prepared to minimize waste
- Assists the Manager, Culinary Services/Executive Chef with staff scheduling, recruitment, coaching, developing and, as necessary, correcting staff
- Participates in month end inventory and compiling monthly statistics
- Prepares and cooks hot and cold entrees, baked goods and desserts for both general and therapeutic diets by methods such as roasting, braising, frying, grilling, steaming, poaching, boiling and baking, using standard recipes based on standard portion sizes. Tests foods for palatability and temperature and adjusts accordingly. Transfers cooked foods to steam tables
- Prepares special entrees and catering items as required
- Operates cooking equipment in a safe, proper manner. Checks equipment and cooking area after each use to ensure safety requirements are maintained. Advises when equipment needs repair and calls for repair if it is required
- Practices, supervises and coaches others with regard to food safety and hygiene practices
- Ensures compliance with operational, quality, safety, and cleaning standards and set targets by coaching other employees
- Ensures food rotation in storage areas, coolers and freezers in order to minimize food spoilage and wastage
- Participates in daily temperature checks for coolers and freezers
- Ensures residents' right of privacy and confidentiality are maintained, except in the proper operation of the business
- Assists with emergency situations for designated time periods
- Communicates with different department managers
- Accessible for one on one contact with the residents
- Performs other related duties as required
Education & Experience
- Five (5) years' recent experience in a seniors living community catering environment or equivalent
- Three (3) years' supervisory experience
- Any equivalent combination of the above described education, training and experience
- Red Seal Certification
Required Knowledge, Skills and Abilities
- Ability to communicate effectively, both verbally and in writing
- Ability to build and maintain relationships with many types of individuals, including residents, line staff, senior leaders, volunteers, and suppliers, by displaying tact, courtesy and patience
- Ability to work independently and as part of a team
- Knowledge of inventory and food management
- Knowledge of relevant quality and safety standards
- Ability to safely and efficiently operate equipment associated with the position
- Free from communicable diseases
- Physical and mental ability to carry out the assigned duties in the working environment
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