Full Time Head Chef

3 months ago

Georgina, Canada The Salvation Army Full time

As the culinary visionary behind our new farm-to-fork dining experience, the Head Chef orchestrates the preparation of innovative and nutritious dishes using fresh, local - where possible, and diverse ingredients. By crafting dynamic, seasonal menus and adhering to the highest food service and safety standards, they ensure every plate delights the palate. Collaborating closely with a dedicated kitchen team, the chef guarantees the delivery of exceptional quality meals, continually evaluating the guest dining experience by creating seasonally appropriate meals that elevate the dining experience.

**KEY RESPONSIBILITIES**:
**Food Services**
- Control and direct the food preparation process and other relative activities.
- Ensure that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times.
- Collaborate with other members of kitchen staff to effectively run the kitchen.
- Make use of and decides on the best use of resources to minimize waste.
- Ensure that all food is of excellent quality and served in a timely manner.
- Create various recipes and strictly follow a menu plan in the preparation of food daily following Canada’s Food Guide taking into consideration the farm-to-fork philosophy, local offerings, and seasonal availability.
- Ensure all leftover food is stored in the appropriate manner to maintain proper health and safety.
- Be aware of/accommodate any special dietary needs and prepare an ongoing list of food supplies needed according to menus.
- Estimate food requirements for purchasing, monitor, and prepare ongoing food supply orders according to menus; maintain inventory and records of food, supplies, and equipment.
- Order, receive, check, and store food supplies when they are delivered; maintain the cleanliness of the kitchen and food storage areas (pantry, freezers, and fridges)
- Report to the maintenance supervisor or general manager if necessary, regarding equipment that is required/or broken which needs to be repaired or replaced.
- Analyze the menu and oversee kitchen setup and ingredient prep, delegating tasks as needed.
- Oversee kitchen operations, ensuring that everything runs smoothly, and customers receive their food in a timely manner.
- Cook entrees and prepare other menu items such as appetizers, entrees, salads, dressings, sauces, and desserts.
- Maintain standards for food storage, rotation, quality, and appearance.
- Ensure that all dishes are cooked well and presented in an aesthetically pleasing way.
- Take stock of ingredients and equipment and place orders to replenish.

**Operations**
- Establish staff and production schedules to ensure there is sufficient help throughout and to enable timely delivery of food items.
- Train new kitchen staff in operations and techniques, providing leadership, guidance, and instruction.
- Oversee food preparation, checking that all kitchen staff are performing their duties.
- Determine when there is a need for additional help to maintain satisfactory service.
- Assist with recruiting, interviewing, and hiring staff, including cooks and kitchen employees and servers when there is a need.
- Inspect work areas, supplies, ingredients, and cooking equipment to ensure constant conformance to regulatory standards.
- Meet with vendors, visit local growers as may be necessary to negotiate prices and arrange menu items for banquets, weddings, and other special occasions.
- Analyze recipes and make menu changes when necessary to optimize seasonal availability and minimize overhead costs while still keeping customers happy.
- Establish maintenance and cleaning schedules for equipment, storage, and work areas.
- Oversee servers that provide service in the dining room.

**Supervisory**
- In consultation with the Retreat and Conference Centre Manager and Divisional Human Relations, hire, orientate, train, evaluate, recognize, and recommend disciplinary actions including termination in concert with Territorial/Divisional standards.
- Support, assist, train, schedule, performance manage staff and demonstrate work methods.
- Responsible to review and assign weekly workload and prepare work schedules for all staff.
- Ensure direct reports complete procedural, all mandatory e-learning, Fit for Mission training within the set time frame and constantly review the skills and competencies of staff to adequately meet the requirements of the job.
- Conduct regular performance appraisals, learning plans for direct reports and addressing performance issues when they arise with Retreat and Conference Centre Manager.
- Authorizes overtime, special leave, vacations, etc. for direct reports.

**Health and Safety**
- Monitor and oversee sanitation practices to ensure that employees strictly adhere to the standards and regulations of cleanliness.
- Ensure food handler requirements are adhered to at all times by anyone working in or entering the kitchen.
- Ensure that Department of Health and Fi

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