Executive Chef/dining Services Manager

Come join us and help make a difference in the lives of older adults As employees at a Verve Senior Living Retirement Residence, our primary goal is to help each person, have a great day, every day Our employees thrive on collaboration and have a passion for excellence, achieving multiple awards including the Order of Excellence in Quality, from Excellence Canada. As part of our team, the things you do are key to helping us achieve our shared vision of helping seniors live longer, better. Oh, and you’ll also have a lot of fun doing it. Want to join us?

**ACCOUNTABILITY OBJECTIVE**:
Under the direction of the general manager, is responsible for the dietary services of residents in accordance with the philosophy, objectives and standards of the residence. Ensures all nutritional and special diet requirements are met in providing appetizing meals and snacks.

**BACKGROUND/QUALIFICATIONS**
- Must have the Smart Serve Certification and Food Handlers Certificate
- Minimum Grade 12. Completion of Cooks Journeyman papers or equivalent and/or completion of Food and Beverage course and current membership in the Food Service Supervisors Association is required.
- A minimum of two years experience in volume food preparation at a Cook I or Cook II level and/or supervision in a hotel/restaurant or institutional setting will be given preference.
- Must be able to communicate, both written and orally, in the English language. Must be familiar with computerized on line ordering systems and dietary software.
- Valid Drivers Licence

**KEY RESPONSIBILITIES**
- Participates in and contributes to the Verve Quality Improvement (VQI) program.
- Recruits, selects, hires and orientates staff in the dining services department.
- Conducts employee appraisals of staff during probationary period and on an annual basis.
- Participates in the Diversicare menu planning process. Ensures that menu modifications are made to suit the resident needs.
- Decides on menu changes as necessary and ensures changes are recorded according to departmental procedures.
- Monitors and controls wastage. Monitors dining room attendance as well as tray service requests, if any.
- Provides direction for scheduled work duties and routines ensuring that residence procedures and standards are maintained. Ensures that service provided in dining room meets the expectations of the residence.
- Prepares food for residents and guests on scheduled days in accordance with sanitation and safety regulations, the planned menu and methods best suited for the nutritional quality and appearance of the food.
- Seeks comments and recommendations for residents, families and staff as to ways to improve meals and service. Ensures appropriate action is taken in response to concerns expressed by residents, their families or staff.
- Chairs the food meetings for residents. Provides a review and action plan based upon the comments of the previous month.
- Plans, organizes and directs catering functions in conjunction with marketing coordinator and/or recreation services manager. Seeks possible opportunities to provide catering, special functions, to residents, family and community.
- Conducts regular meetings with departmental staff for purposes of problem solving and training.
- Ensures that in-service and training programs are provided for all dietary staff. Conducts and participates in staff development.
- Orders food, chemical and smallware supplies for food services department and ensures that they are properly stored in a secure environment, and issued in a controlled manner. Ensures the safe and proper use of equipment and supplies.
- Ensures adherence to departmental policies and procedures for sanitation, safety, infection control and quality assurance.
- Assists the general manager with the preparation of the annual operating budget.
- Maintains records and provides reports as required for department financial management. Documents additional purchases and communicates with bookkeeper for inclusion on resident invoice.
- Prepares and submits reports, which include but are not limited to, purchase journal and accrual sheet as well as submits coded invoices weekly.
- Assesses the needs of individual residents and organizes for the provision of services to promote maximum resident independence. Conducts admission nutrition profiles for all residents within 72 hours of admission. Establishes records for all new residents.
- Maintains effective communications and good interpersonal relations with resident, their families, outside agencies such as salespersons, fellow department managers and staff.
- Ensures accurate records of dietary observations and procedures are maintained. Completes monthly department report, Key Indicator report and other administrative reports.
- Updates job duty routines on a continual basis.
- Maintains food service manual and updates policies and procedures regularly. Assists with the implementation and enforcement of all policies and procedures.
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