ABOUT US:
At West Coast Seniors Housing Management, we see our communities as a family and we are equally committed to our residents and our staff. We provide an engaging work environment and treat each other with respect and dignity. We invest in the growth and development of our teams to actively participate in the creation of memories and moments that matter to our residents.
SUMMARY OF POSITION:
Reporting to the Support Services Manager and/or designate, the Head Chef is responsible for the day to day operations & management of Food Production.
RESPONSIBILITIES:
Include but not limited to;
1. Engage and mobilize your team to achieve the purpose, goals, objective and key results of the organization.
2. Be an engaged collaborative team player, developing and maintaining professional relationships that support and strengthen the organizational culture and purpose.
3. Model the values and leadership behaviours of organization and inspire other to do the same.
4. Attends management team meetings, provides input into & participates in the strategic plan for assigned areas of responsibility.
5. Manages the activities and work flow for all tasks required for production, presentation / service and cleanup of assigned area(s).
6. Participates in the development of and implements policies and procedures in accordance external & internal governing regulations and educates staff, residents and other departments as required.
7. Identifies, on a regular and ongoing basis, education needs for employees; participates in developing, implementing and evaluating, orientation, training and education programs for assigned staff.
8. Participates and makes decisions regarding the recruitment & hiring of Food Production staff.
9. Investigates work and staff issues, manages the Step 1 grievance process and has input into decisions on whether or not to initiate disciplinary action up to and including termination for Food Production staff.
10. Collects department statistics, and provides other related information as required by external and internal regulatory & licensing bodies by performing tasks such as gathering information, performing related audits, preparing summary reports identifying strengths, weaknesses and trends and proposing solutions.
11. Participates in corporate and facility committees; attends meetings as required.
12. Participates in the development and implements a plan for the provision of food services to be used in the event of a disaster.
13. Responsible for all tasks related to the production and service of menu items using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
14. Responsible for ensuring adherence to the Food Services budget by monitoring expenditures and taking action as required. Provides input into capital and operating budget for assigned area
15. Participates in and ensures proper preparation, delivery and service of food by Food Production staff to ensure safety of residents, tenants, guests and the public.
16. Establishes production requirements according to the needs of the facility, orders and receives supplies as per established purchasing practices, resolves discrepancies with suppliers as required.
17. Establishes and ensures maintenance of food rotations in storage / inventory in order to minimize spoilage and waste and maximize food quality & guarantees food safety.
18. Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.
19. Participates in the development, implementation and delivery of education & training programs for Food Services staff to ensure the high standards of Food Services are maintained.
20. Promotes and maintains positive communication and relationships among management, Food Services staff, residents, tenants and the public.
21. Participates in the development of & maintains seasonal 4-week rotational menus based on the likes, dislikes, requests and nutritional needs of the residents and tenants; in conjunction with site leadership team plans and deliver special events such as holiday and themed meals.
22. Required to work positively and collaboratively with all team members and supervisors.
23. Performs other related duties as required.
QUALIFICATIONS:
1. Graduation from a recognized Culinary Arts program - Inter-provincial (Red Seal) designation preferred.
2. Minimum 3-5 years’ experience in quality food preparation and the operation and care of kitchen equipment.
3. Minimum 1-2 years in a related management / leadership position.
4. Food Safe certified level 1 & 2 mandatory.
5. Knowledgeable of all standards and regulations that govern the handling, delivery, storage and preparation of food.
6. Current Serving It Right Certification mandatory.
7. All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.
SKILLS AND ABILITILES:
1. Ability to administer department budgets within company guidelines.
2. Strong written and oral communication skills & computer skills including Word, Excel, Outlook and other job related software.
3. Ability to proactively respond to the needs of the organization and residents/tenants supported by an acute awareness of the impact of actions on others.
4. Strong leadership qualities, including managing performance of team and building and maintaining trust with staff, residents/tenants and external business contacts.
West Coast Seniors Housing Management
is an equal opportunity employer.
