Assistant Chef

Avenir Senior Living; Nanaimo; On-site; CAD 40,000 - 50,000; Full time

Job summary

Avenir Senior Living in Nanaimo seeks an Assistant Chef to deliver quality food service in a residential memory care community. The role includes food production, maintaining cleanliness, and monitoring resident satisfaction.

Candidates should have a high school diploma, culinary training preferred, and at least one year of relevant cooking experience. Attention to detail and strong communication skills are essential for this position.

The job emphasizes a culture of hospitality, making residents feel valued and respected.

Qualifications

• Minimum of one year of cooking experience in a restaurant or senior living setting.
• Must hold required sanitation certification.
• Mastery in menu presentation and food delivery systems.

Responsibilities

• Maintain high cleanliness and operational standards.
• Produce and serve menu cycle programs according to nutritional criteria.
• Evaluate and revise food service based on resident needs.

Skills

Menu presentation

Food preparation

Production knowledge

Good communication skills

Teamwork skills

Education

High school diploma

Culinary degree

Tools

Mixers

Knives

Ovens

Job description

Located on the northwestern tip of Long Lake, Nanaimo Memory Care is an 83‑bed residential complex care community. Offering resident‑centered care with a specialized focus on our award‑winning Avenir Alzheimer’s program, the facility is designed to encourage interaction and independence while meeting residents’ unique needs by promoting individuality and enhancing health and spiritual well‑being.

This community will be the first stand‑alone memory‑care residence available to seniors living with dementia on Vancouver Island. Residents benefit from Nanaimo Memory Care’s neighborhood design concept and a secure, home‑like environment. Alzheimer’s‑trained licensed professionals are on site 24 hours a day, conducting meaningful engagements personalized to each resident’s preferences. Residents enjoy elegantly furnished private and semi‑private suites with a personal bathroom.

Job Description

Position Summary: The Assistant Chef provides full‑scope, hands‑on production cooking in the Community. Responsible for maintaining a superior level of quality service and cleanliness at all times.

Essential Job Functions:

• Exemplify at all times the Community standards of cleanliness, sanitation, and operational organization.
• Adhere to food quality, appearance, and presentation standards at all times.
• Produce and serve menu cycle programs that are compliant with required nutritional/dietary criteria as required by local regulations and correctly prepare diets provided per policy and procedures.
• Exhibit cooking standards of speed, accuracy, and efficiency.
• Possess knowledge in all areas of cooking preparation and production.
• Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance, and conduct evaluations to make revisions in operations/procedures to promote improved food service.

Culture of Hospitality:

• We greet residents, employees and guests warmly, by name, and with a smile.
• We treat everyone with courteous respect.
• We strive to anticipate resident, employee and guest needs and act accordingly.
• We listen and respond enthusiastically in a timely manner.
• We hold ourselves and one another accountable.
• We embrace and value our differences.
• We make residents, employees and guests feel important.
• We ask “Is there anything else I can do for you?”
• We maintain high levels of professionalism, both in conduct and appearance, at all times.
• We pay attention to details.

Qualifications

Education Required: High school diploma or the equivalent education, training and experience. Culinary degree preferred.

Years of Experience: Minimum of one (1) year of restaurant/senior living or equivalent cooking experience.

Knowledge/Skills:

• Menu presentation, food preparation, production, food delivery systems, and utility.
• Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies.
• Good communication skills (oral and written).
• Good inter‑departmental communication and teamwork skills.
• Knowledge of preparation and line production communication to other line/prep/dish person/management staff.
• Must hold current state‑required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license.
• Familiarity with Microsoft Office Suite programs.

Special Requirements (if applicable): Doctor’s statement verifying free from communicable disease.

Additional Information

Tools, Equipment, Machines, Computers, and Software Used on the Job:

• Mixers
• Knives
• Ovens
• Steam table
• Steamer
• Slicer
• Range
• Computer
• Calculator
• Grill
• Griddle
• Other assorted kitchen equipment

Physical Activities of the Position:

• Lifts up to 50 lbs. occasionally.
• Carries up to 50 lbs. occasionally.
• Climbs, reaches, bends and twists occasionally.
• Talks and listens occasionally.
• Stands and walks 8 hours per day (combined) – 8 hour day.
• Employee handles food frequently.

Physical Requirements of the Job: Medium work – exerts up to 50 lbs. of force occasionally, and/or up to 20 lbs. of force frequently and/or up to 10 lbs. of force constantly to move objects.

Visual Acuity Requirements: Ability to perform job requirements, maintain a safe work environment, ability to read and communicate effectively.

Environmental Factors: The worker is subject to both environmental conditions. Activities occur inside and outside. The worker is subject to extreme heat, hazards, and other environmental conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dusts, mists, gases, or poor ventilation (oven cleaners).

All your information will be kept confidential according to EEO guidelines.