Executive Chef

7 months ago

Ottawa, Canada The Vista on Sparks Full time

**EXECUTIVE CHEF**

**ABOUT US**

We’re **Signature Retirement Living**, and we believe that enjoying life is what Vibrant Seniors Living should be all about. We hire outstanding people who truly care about seniors and understand their needs. We value our staff and believe in providing a culture that cultivates and celebrates success, offering excellent benefits and perks, and a vibrant, fun, safe work environment and much more As we continue to expand, we invite you to be a part of building a reputation that will stand the test of time. If you are passionate, creative, caring and energetic, we would like to hear from you

**THE OPPORTUNITY**

We are looking for dynamic and compassionate leaders to join **The Vista on Sparks**, a brand-new retirement home in Ottawa, Ontario

Offering unprecedented amenities, services, and dining options, **The Vista on Sparks** is for those who live without compromise. Distinctively located on Ottawa’s iconic Sparks Street, the community is surrounded by peerless views of Parliament Hill, the Ottawa River, and the Gatineau Hills that intensify as you ascend the building. This is one-of-a-kind Retirement Living, with a location to match

As a member of our leadership team, you will play a pivotal role in shaping the future of our community. This is a unique opportunity where you, as a member of the inaugural leadership team, will hire and train your department, work closely with Support Office to implement processes in a way that works for you, and take part in welcoming the first residents to our community.

Reporting to the **Executive Director**, the **Executive Chef** is responsible for directing and implementing all aspects of food and beverage services to meet the nutritional needs of residents and provide a memorable dining service, in accordance with Company policies and procedures, legislative/regulatory requirements and fiscal constraints.

**PRIMARY JOB RESPONSIBILITIES**
- Plans, organizes and manages the activities of the Culinary Department (Dining Room and Kitchen operations), including daily menus and features, ensuring efficient food production flow; makes changes as necessary to improve quality of service.
- Establishes and implements departmental policies and procedures in accordance with legislative regulatory requirements and interprets these for residents, families and other departments.
- Continually be aware of and maintain the highest standards of professionalism by enforcing and adhering to the company dress code and/or wearing the Company uniform.
- Ensures food is prepared in accordance with health guidelines, including administration of regular testing for quality assurance (temperature, taste, etc.). May also perform or arrange for swabs of food preparation area.
- Develops and maintains ongoing relationships with key suppliers and Public Health officials.
- Performs duties as needed in the department to facilitate the food service operations (e.g. Food prep, cooking and serving).
- Participate actively in all Health and Safety, Fire and Quality Assurance programs.
- Selects, supervises and monitors kitchen & dining room staff and evaluates performance to assure a high level of productivity and the best use of staff capabilities. Schedules hours and assigns duties in the department.
- Develops and conducts in-service programs; ensures that all employees receive proper orientation and instruction.
- Maintains all required records such as invoices, reports, statistics, etc. in accordance with policies, procedures and legislative requirements.
- Manages and participates in food and beverage budget preparation and control. Analyzes budget variances and develops action plans for improvement.
- Oversees the ordering and receiving of food and kitchen inventory from authorized suppliers within allocated resources and monitors the inventory.
- Act as weekend Manager on Duty on rotational schedule.

**WORKING CONDITIONS**
- Work on a continuous basis in extreme hot and cold temperatures.
- Walking, stretching and standing for at least 3 hours per day.
- Regularly lift up to 50 pounds, unassisted; push & pull wheeled equipment up to 50 pounds.
- Bending, stooping on a regular basis.
- Operate a computer 25% of the time.
- Able to work occasional evenings and weekends for special events.

**WHO YOU ARE**
- Completion of two-year community college Culinary Arts program or equivalent program from an accredited institution, with a Red Seal designation.
- Food Handling Certificate required.
- Previous managerial experience, preferably in a large quantity food production environment.
- Computer proficiency essential.
- Strong written and verbal English communication skills.
- Knowledgeable of the Health and Safety regulations, Retirement Homes Act and other relevant legislative/regulatory requirements.
- Must be able to provide a police check with vulnerable sector screen upon hire.
- Must be able to provide a record of immunization for TB test upon hire

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