Executive Chef

**Join Our Team**

Since 1989 Berwick Retirement Communities has been offering quality retirement living in several residences across BC. We are proud to be island Owned & Managed.

Berwick Qualicum Beach retirement residence & Marquise Hospitality are looking for dependable, reliable, patient, and honest workers. You must be able to work in a team environment, be self-motivated, and have an ability to work well with seniors.

Berwick Retirement Communities & Marquise Hospitality promote an environment which integrates hospitality with superior customer service and care. As a member of the Berwick & Marquise team you will uphold a philosophy that respects choice, independence and autonomy for our residents.

**Berwick Qualicum Beach and **Marquise Hospitality** are currently looking for an Executive Chef.

**Position Summary**:
The **Executive Chef** is accountable to the Director of Hospitality Services to ensure the efficient operation of all Food Services at the property. This encompasses the administration, staffing/scheduling, client/customer relations, supervision of production, knowledge of healthcare systems and standards for all aspects of the Food Services. It is the responsibility of the Executive Chef to ensure that the department operates in accordance with all policies and procedures of the Facility.

The Chef will be a hands on leader that will be required to work alongside the kitchen team during morning, evening and weekend service periods and events.
- The Chef must ensure the nutritional and therapeutic requirements of the residents are met through menu planning, the development of standardized recipes, and production sheets.
- The Chef is responsible for monitoring and evaluating meal preparation and service to ensure established standards are maintained for both quality and quantity of all meals and snacks. It is the responsibility of the Chef to develop and maintain a strong knowledge of resident preferences and incorporate these preferences into service delivery.
- The Chef will facilitate ongoing communication with all stakeholders in the property including administration, nursing (where applicable), residents and their families and staff.
- The Chef will ensure all quality controls are met for all products and services delivered to the Residents and their Guests.
- The Chef will order all products in accordance with buying specifications.
- The Chef will maintain inventory control and assist with financial reporting according to the Compass Group fiscal schedule. The Chef will maintain appropriate budgetary and cost controls and assist in providing operational reports to the District Manager as required.
- The Chef is responsible for (with assistance from the Director of Hospitality as needed) scheduling, hiring, firing, disciplinary action, training and implementing company initiatives for all culinary staff in accordance with Company and Government standards.
- The Chef will build and maintain a strong culinary team and carry out all training and Human Resource Programs implemented by Compass Group. This will include regular performance appraisals, compliance with all personnel file requirements, and ongoing maintenance of such programs and policies.
- The Chef will implement and control a Food Safety Plan that incorporates all Quality Assurance measures including but not exclusive to HACCP, WHIMIS, and all WCB regulations. The Chef will be required to comply with the Quality Assurance program as outlined by the company and the client, including weekly and monthly audits.
- The Chef will be actively involved in site Health and Safety requirements.
- The Chef will liaise with the on-site client where needed.
- It is the responsibility of the Chef to complete payroll, period summaries and sales reports in a timely and accurate manner.
- The Chef will be required to attend functions, training seminars, and meetings as requested by the Company and/or client including attendance at Resident Council Meetings and Food Committee meetings.
- The Chef will work with the Director of Hospitality, GM, Care team leader, Active Living, Marketing, Housekeeping and Maintenance departments, to develop and assist in the implementation of special events and programs as required.
- The Chef will develop and implement a cleaning schedule for the food services department, including the maintenance and cleaning of kitchen equipment, and general cleaning of the dining room and kitchen.
- The Chef will be required to participate in weekly visits into the dining room for feedback from residents and guests, and will be required to complete necessary follow up in a timely manner.
- The Chef will be required to lead demonstration cooking and develop & present new innovative creations to the Client, Director of Hospitality and District Manager.
- Flexibility to adjust to operational requirements including weekend, morning and evening working hours
- Other duties as required for successful operation of the unit.