Lead Chef

Red Oak Villa, located in the heart of downtown Sudbury, is currently seeking a full-time Red Seal certified Chef to join its team and contribute to the fine dining experience at our facility. If you are passionate about food, have strong leadership abilities, and enjoy working in a dynamic team environment, we would love to hear from you. Join our team as a Lead Chef and contribute to creating memorable dining experiences for our guests.

**MISSION**

Food Services is committed to providing a clean, safe and upscale dining environment where our residents, tenants, family, friends, volunteers and employees can enjoy “Leisure for Life”.

We deliver our mission through continuous quality improvement, infection prevention and control, staff training, safety procedures, risk management, individualized service, proper budgeting and cost control. We adopt O.R.C.A. standards to provide quality service and a comfortable environment where residents, tenants, family and friends can enjoy nutritious home-style meals.

**Overview**:
Reporting to the Manager of Food/Hospitality Services, the Lead Chef will fulfill the role of cook as well as assist to supervise, direct and coordinate the activities of back-up cooks and dietary aides who prepare, portion and serve food within the home in an effort to ensure the effective and efficient preparation and delivery of quality meals and refreshments to all tenants, residents and guests within legislative and budgetary constraints and in alignment with all pleasurable dining and infection control considerations.

**Skills & Qualifications**:

- Successful completion of a Red Seal Chef Certification or have an interprovincial Red Seal Certificate.
- Diploma in Food and Beverage Management/Hospitality Management is considered

an asset.
- Previous supervisory experience in institutional / fine dining food service, preferably retirement home or long-term care setting—minimum of 3 years preferred.
- Five years progressive experience in a variety of dining environments
- Familiarity with HACCP, WHMIS, Occupational Health and Safety and Sanitation Code.
- Demonstrated understanding of kitchen cookware and appliances.
- Demonstrated organizational and effective time-management skills.
- Demonstrated capability of working efficiently in a fast-paced environment.
- Demonstrated ability to prioritize and respond with a sense of urgency when required.
- Demonstrated ability to work well under pressure.
- High interpersonal and customer service skills.
- Strong service orientation with demonstrated knowledge of all types of formal Dining Room service.
- Excellent communication skills; team player skilled with motivating and coaching others
- Proven leadership abilities; approachable and diplomatic decision-making style.
- Strong problem solving and decision-making skills.
- Detail oriented, with good organizational abilities.
- Effective active listening skills.
- Demonstrated willingness and ability to learn.
- Must have good scratch cooking skills, creative with modern presentations.
- Human resource skills required to handle a variety of interactions with residents, families, and team members.
- Policies & Procedures - demonstrates knowledge and understanding of organizational policies and procedures.
- Ability to lift heavy objects up to 50lbs, stand for long periods of time and walk short distances throughout the day, and the ability to tolerate heat in kitchen area.
- Computer skills (proficiency in Word, Excel, Point Click Care®)
- Free from communicable diseases.
- Must have a valid Safe Food Handlers Certificate and Smart Serve Certificate.
- Must provide a satisfactory Police Record Check with Vulnerable Sector Screening.
- Must provide a Two-Step TB test.
- Bilingualism (French/English) is considered an asset.

**Physical Demands**:

- Standing for long periods of time at oven and food preparation tables - for up to 10hrs/day
- Walking short distances and manoeuvring in tight spaces within kitchen environment
- Pulling/pushing/lifting dishracks, food carts, bulk food items, etc, up to 50lbs
- Reaching and lifting food items and kitchen tools from and to upper shelving up to 10lbs - at times with use of an 18inch to 3ft stepping ladder.
- Ability to lift heavy objects up to 50lbs from ground level to waist height.
- Ability to complete repetitive arm motions for periods of up to 1hr while peeling, chopping, and preparing food items.
- Working in warm temperatures and over fuel fired appliances for long periods of time.
- Some memory work required when dealing with special dietary restrictions.
- Dexterity required to open caps, pull spray triggers, open condiment packages, etc.
- There is much repetition in the tasks, must be able to organize time so to vary duties limiting repetitive movements.

**Responsibilities**:

- Food Quality & Safety:_
- Prepare, season, and cook food as directed, meeting dietary requirements where required.
- Follow recipes, ensuring meals are att