KEY RESPONSIBILITIES AND DUTIES:

1. Prepares or monitors the preparation of service daily and special event menu plans to ensure individual dietary needs are met.
2. Develops and maintains effective relationships with residents and their families in order to determine individual needs, resolve issues or concerns, and evaluate resident satisfaction.
3. Ensures that the meals and services provided meet or exceed residents’ and VRS’s expectations.
4. Provides residents with a safe and comfortable environment.
5. Schedules and assigns work.
6. Forecasts, monitors and approves expenditures from the food services budget.
7. Understands and follows all health and safety policies and procedures. Works safely to reduce the risk of injury to self, other staff members and residents. Promptly reports all actual or potentially hazardous situations.
8. Consults with the Culinary Services Specialist as required, to determine appropriate dietary needs for menu planning purposes.
9. Develops and implements inventory control systems to maximize saving and minimize waste.
10. Manages and minimizes labour costs through effective scheduling and labour plans.
11. Performs other duties as needed.

QUALIFICATIONS AND EXPERIENCE:

• Minimum of two years supervisory experience in a volume food preparation environment in a retirement/LTC residence, the healthcare or hospitality industry.
• Minimum of one year experience in front of house and customer service.
• Prior labour relations experience preferred.
• Must have working knowledge of special diets.
• Wears personal protective equipment (or clothing) as required by task, MSDS, or home policy.
• Ability to respond to emergency situations (as per VRS policies and procedures).
• Criminal Records Check Vulnerable Persons Check.

EDUCATION:

• Successful and minimum completion of a post-secondary diploma in Food and Beverage Management from a recognized institution; OR
• Current qualification as a chef and in possession of a Food Service Supervisors certificate.
• Red Seal considered an asset.

COMPENSATION:

• $28.00-$30.00/hour

SCHEDULE:

• Monday-Friday; 10:00am-6:30pm

The Head Chef is responsible for all aspects of the residence’s food service department. Ensures residents and guests are provided with outstanding service and creative menus that meet and exceed expectations. Assists in maintaining a safe and secure environment for residents, visitors and other staff members. All duties are performed in the best interest of the residents and their families, and in accordance with Vancouver Resource Society’s (VRS) vision, mission and value statements.