Executive Chef

The Blossom Group provides a home for people with complex special needs. Blossom Group is a CARE based organization that provides therapeutic live in programs. We support children, youth, and adults through a range of cognitive, social, and emotional issues, including autism spectrum disorders, neurobiological and developmental disabilities, and those with coexisting mental health and behavioural issues. The Executive Chef plays a key role in client well-being and acts as the Director of Food Services for three of our care locations. The role requires management of kitchen staff, engaging with clients and ensuring both client and staff safety.
- **Our vision is a world that embraces people with complex special needs.**
- **Our mission is to create supportive nurturing communities that enable residents to develop to their maximum potential and enjoy an exceptional quality of life.**
- **To achieve our vision and mission we strive for excellence in every aspect of care and create individualized programs that are developmentally focused, family involved, relationship based, competence centered, trauma informed, and ecologically oriented.**

**Key Responsibilities**:

- **Leadership & Staff Management**:Lead, mentor, and supervise head cooks and kitchen staff across 3 care facilities. Ensure effective staffing, training, and performance management.
- **Food Quality & Standards**:Ensure that all meals meet the highest standards of quality, presentation, and nutritional value, in line with the Canadian Food Guide and dietary requirements for congregate settings.
- **Regulatory Compliance**:Oversee the implementation and adherence to all public health regulations, including infection control protocols, safety standards, and legislative regulations for congregate care food services**.**
- **Operational Oversight**:Manage food service operations across multiple locations, ensuring consistent service delivery, quality, and efficiency. Develop and enforce standardized procedures for meal preparation, kitchen organization, and food safety.
- **Menu Development & Nutritional Planning**:Collaborate with dietitians and healthcare professionals to create and update client menus that cater to diverse dietary needs, including therapeutic, allergen-free, and cultural preferences.
- **Budgeting & Cost Control**:Develop and manage budgets for food service operations. Ensure efficient use of resources, reduce food waste, and monitor inventory management across all locations.
- **Training & Development**:Oversee the ongoing training and development of kitchen staff to ensure they meet the highest culinary standards and compliance with food safety regulations.
- **Quality Assurance & Continuous Improvement**:Regularly audit food service operations to ensure the highest standards of food quality and safety. Implement continuous improvement processes and innovations in food service delivery.

**Qualifications**:

- Minimum of 10 years’ experience in culinary leadership, including experience as a Head Chef or Director of Food Services in a care or large-scale food service setting.
- Red Seal Chef Certification (or equivalent) is required.
- Strong knowledge of the Canadian Food Guide and food service regulations congregate care environments.
- Demonstrated expertise in managing large teams, ideally with experience overseeing multiple kitchen locations.
- In-depth understanding of public health regulations, safety standards, and legislative requirements related to food service in congregate care settings.
- Exceptional leadership and communication skills, with the ability to manage, motivate, and develop a large and diverse team of culinary professionals.
- Strong financial acumen, with experience in budgeting, cost control, and resource management.
- Ability to work under pressure in a fast-paced, high-stakes environment, ensuring high standards are consistently maintained.
- Knowledge of specialized dietary needs, including therapeutic diets and the nutritional requirements for clients in a congregate care settings.

**Benefits**:

- Competitive salary and benefits package.
- Opportunity to make a meaningful impact on the lives of clients and employees.
- Collaborative, supportive environment focused on professional development and growth.
- Opportunity to shape the future of food services in a congregate care setting.
- Meals provided while on shift.

Pay: $67,000.00-$73,000.00 per year

**Benefits**:

- Casual dress
- Company events
- Dental care
- Extended health care
- On-site parking

Work Location: In person