Executive Chef- Future Talent Pool

Description

Cogir Senior Living manages retirement residences across the country. We offer a range of senior living options including independent living, assisted living and memory care.

For over 25 years, we have dedicated every day to the happiness of retirees.

Human Focus – Creativity - Excellence

We’re seeking individuals with a purpose and passion for life and who are looking for meaningful work that will make a real difference. Join our team today

Executive Chef- Future Talent Pool

Wage: $33.00/Hour-$38.00/Hour

Under the direction of the General Manager, the Executive Chef will ensure provision of attractive, well-presented which meet the standards, criteria and philosophy of Regency Retirement Resort, ensuring at all times, that the Food Services Department operates in an effective, efficient and safe manner.

Duties and Responsibilities:

Sets and maintains an example of conduct, personal grooming and appearance that will set a standard for all staff to emulate.

Produce and present an end product in our Food Service Department, which meets the quality levels of service delivery consistent with the lifestyle promoted in the Resort.

Develop a unique seasonal menu rotation, recognizing the social, ethnic and social background of the residents, meeting the standards and level of service we expect, and staying within the budgetary guidelines set out for this department.

Assist the General Manager in ensuring the Food Service Department is staffed with appropriately placed personnel. Works with the General Manager in the selection, appraisal, coaching and discipline of employees.

Participates in Management Team meetings as required.

Provides Food Services to special events and caters to external groups as part of the marketing teams program, showcasing the level of service that could be expected as a Resident.

Supervises designated staff in all aspects of food preparation, meal service and presentation, food procurement and storage, and clean-up by performing duties such as coordinating work assignments, scheduling staff, evaluating employee performance and determining related training and orientation requirements.

Develops, updates and follows menus, special diets and recipes that reflect local tastes and cultural variations, and ensures staff follow through with the delivery of the same.

Purchases food, dietary supplies, dishes, cutlery and small wares, in accordance with budget and purchasing guidelines to control cost, maintain adequate inventories and ensure proper quality.

Ensures proper storage procedures are followed and all prescribed sanitation, infection control and food safe procedures and that WCB standards are met.

Develops, implements, controls and evaluates departmental goals, objectives, policies and procedures, and ensures that the required standards are maintained.

Develops the departmental budget in conjunction with the General Manager. Maintains monthly and yearly budget controls.

Develops, implements and evaluates documentation and reporting systems to maintain records and communication for the department.

Works toward creating a team environment within the facility through positive interactions with other departments and coaching of Food Service staff where appropriate.

Maintains confidentiality of all resident and organizational information and displays an attitude that shows respect and maintains the spirit, dignity and individuality of the residents. Communicates any information to the General Manager or Administrative Assistant that may assist in maintaining the Resident’s health, safety and happiness.

Familiarizes and adheres to all organizational policies and procedures.

Assists in the orientation process of new employees.

Performs other related duties and multi-tasking functions as assigned.

4. Qualifications:

Education and Experience

Graduate from a recognized cooks training program, have completed apprenticeship program and received their Red Seal or certificate from a recognized training program. Applicant must possess a minimum of 4 years experience as a chef in the hospitality industry. Food Safe Level II, renewable every four years. Serving it Right WHMIS

Skills and Abilities

Able to communicate effectively both verbally and in writing. Must have the ability to be tactful, friendly and extremely patient when dealing with residents. Must be courteous and friendly to visitors and work in a cooperative manner with fellow workers. Able to plan, organize and direct people and functions. Mentally and physically able to perform the duties and responsibilities of the position.

Cogir is committed to ensuring that all employment practices are inclusive. As an organization we are committed to providing and arranging accommodation for candidates upon request.

Actual compensation will be determined based on relevant factors such as skills, experience, location, and internal equity, and is expected to fall within the posted range.

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