Executive Chef

We are looking for a full time Executive Chef in a 100 bed retirement residence. This individual must possess the following qualifications:

- Food Handlers required
- Retirement Home Experience is a must
- Must have experience in large quantity food preparation, preferably in a health care, retirement or long term care setting.
- Must be able to read, write and accurately follow written and verbal instructions.
- Must be knowledgeable of the Ontario Food Premises Regulation and Canada’s Food Guide to Healthy Eating
- Must be knowledgeable of special and therapeutic diets
- Must be physically able to lift and transfer heavy, hot items and stand for majority of shift.
- Must be able to work accurately, quickly and safely.
- Must be an effective team player that works well with others.
- Must be able to work and communicate effectively with long term residents.
- Must have leadership ability and be able to direct the dietary department in the absence of the Food Services Manager
- **Key Responsibilities**

Are determined by the facility and may include, but are not limited to, the following:

- Prepares and/or is responsible for the preparation/delivery of all foods for residents, guest
- Reviews menus and production sheets before preparing meals and prepares and serves them properly and attractively.
- Ensures use of proper food handling techniques.
- Completes daily temperature audits for fridges, freezer and storerooms and records all food temperatures on daily audit form
- Prepares and serves foods for therapeutic diets according to planned menus.
- Assists in serving meals and beverages, following resident’s food preferences, using proper portion sizes.
- Makes menu substitutions as necessary and records these in designated place.
- Meets time schedule for service of meals and nourishment.
- Follow daily production charts, standardized recipes and daily composite menus, while working within a set budget.
- Dates, labels, and stores food properly.
- Assists in receiving and storing incoming food and supplies.
- Monitors quality of food supplies received and advises manager of problems.
- Reports food, supply, and equipment checks as necessary.

**Working Conditions**
- Sits, stands, stops, bends, lifts and walks intermittently during the workday.
- Regular exposure to temperature extremes, noise, biochemical agents and wet floors.
- Exposure to hazards from use of kitchen utensils and equipment.
- Regular stress related to pressure of deadlines to cook and serve meals on time.
- Close concentration required when serving food.
- Early morning, evening, weekend, special event and statutory holiday work required.

**Physical Requirements**
- Lifting alone, maximum 30kg. (1 - 8 lbs. usual), as a major job function.

**Health and Safety Responsibilities**
- Is aware of employees’ 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 and promptly reports all actual or potential hazardous situations to immediate supervisor. Does not operate or use faulty equipment.
- Wears personal protective equipment (or clothing) as required by task, M.S.D.S. or facility policy.
- Promptly resorts personal injury to supervisor and seeks first aid as needed.
- Participates in fire safety demonstrations and fire drills, and knows the facility fire and disaster plan.
- In the absence of the supervisor, monitors adherence to safety policies and procedures of employees and promotes safe work practices for self and others.

**Job Types**: Permanent, Full-time

**Salary**: $19.00-$22.00 per hour

**Experience**:

- Culinary: 1 year (required)
- cooking: 1 year (required)

Licence/Certification:

- Food Handler (required)

Work Location: In person