Head Chef

The Head Chef is responsible for overseeing all aspects of the residence’s food service operations. This role ensures residents and guests receive exceptional service and high-quality, creative menus that meet individual dietary needs and exceed expectations. The Head Chef promotes a safe and secure environment for residents, visitors, and staff, while upholding VRS Communities’ vision, mission, and values.

KEY RESPONSIBILITIES AND DUTIES:

Menu Planning & Food Quality

• Plans, prepares, or supervises the preparation of daily menus and special event menus, ensuring compliance with dietary requirements and resident preferences.
• Regularly evaluates food quality, presentation, and service standards; implements improvements to enhance resident satisfaction.
• Consults with the Culinary Services Specialist and General Manager to ensure appropriate dietary planning.

Resident & Family Relations

• Builds and maintains positive relationships with residents and families to identify needs, resolve concerns, and assess satisfaction.
• Ensures meals and services consistently meet or exceed resident and organizational standards.

Leadership & Staff Management

• Provides leadership and guidance to food service team members, including training, coaching, and performance evaluations.
• Oversees staff scheduling, task assignments, and workflow management to ensure efficient operations.
• Promotes a positive work environment and fosters teamwork among staff.

Financial & Inventory Management

• Forecasts, monitors, and approves food service budget expenditures.
• Implements inventory control systems to optimize cost savings and minimize waste.
• Manages labour costs through effective scheduling and workforce planning.

Compliance & Safety

• Ensures compliance with all applicable health regulations, food safety standards, and organizational policies.
• Adheres to all health and safety policies and procedures; promptly reports hazards and works proactively to reduce risks.
• Complies with infection control protocols and participates in safety training, drills, and exercises.

Technology & Systems

• Utilizes technology and systems for inventory control, staff scheduling, and cost management.

Other Responsibilities

• Performs additional duties as required to support operational needs.

QUALIFICATIONS AND EXPERIENCE:

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

EDUCATION:

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

ADDITIONAL REQUIREMENTS:

• Strong leadership and communication skills.
• Ability to work collaboratively with staff, residents, and families.
• Demonstrates professionalism, integrity, and a resident-focused approach.
• Effective problem-solving and conflict resolution skills.
• Ability to perform physical tasks, including standing for extended periods.
• Ability to safely lift, carry, and move items up to 40lbs as part of regular job duties.