Executive Chef

Reporting to the General Manager, the Executive Chef will lead the culinary team to elevate food offerings and ensure a consistently high standard of food safety and cleanliness.

What We Offer:
We are a purpose driven organization. We aspire to cultivate an environment and culture where team members feel valued, heard and empowered to do meaningful work. And we offer a number of programs and benefits that support team members’ financial, personal and professional needs:

- Work-life balance - our structured schedule ensures you can balance your passion for cooking with ample time for personal pursuits and family life in the evening
- A competitive salary and vacation package
- Health & Dental benefits program
- RRSP with employer match
- Share Ownership and Reward Program (SOAR)
- Employee Share Purchase Plan with company match
- Continuous learning and growth so you have the skillset needed to succeed and take on new challenges
- A welcoming culture that values diversity and differing perspectives, experiences and beliefs
- Relocation may apply

What you’ll be doing:

- Lead the culinary team with a hands-on approach in selecting, planning, organizing and supervising kitchen operations, ensuring high productivity and optimal utilization of their skills
- Ensure every dish served is not only fresh and tasty but also visually plated, complemented by attentive and warm service that always comes with a smile
- Regularly solicit and value feedback from residents to continuously enhancing the dining experience
- Evaluate performance and production quality, and proactively implement necessary adjustments to elevate the standard of service
- Be actively involved in the daily kitchen activities, dedicating at least 50% of your time to hands-on participation in food preparation and operations, providing guidance and assistance to the kitchen team as needed
- Regularly assess team performance to ensure culinary objectives are met and quality standards are maintained
- Prepare and maintain essential records, including invoices, reports, and statistics, in line with Aspira policies and regulatory requirements. Ensure all documentation is accurate and up-to-date

Who you are:

- Possess a degree or diploma in culinary arts, complemented by a certification in food safety
- Bring 3-5 years of rich experience in retirement living, hospitality or related sector, with significant time in a leadership roles such as a Head Chef, Sous Chef, or Kitchen Manager
- Demonstrate a proven ability to lead, train and motivate a culinary team, fostering an environment of learning and growth. Excellent communication skills are a must, facilitating clear interactions with both team members and residents
- Have hands-on experience in managing kitchen budgets, controlling food costs and efficiently ordering supplies
- Maintain a strong focus on resident satisfaction, understanding that meals are a central part of the residents’ daily experience
- Excel in adapting to changing situations, solving problems quickly, and balancing multiple tasks

What you need to know:

- You must successfully pass a Vulnerable Sector Check and/or Criminal Record Check applicable to the appropriate province