Cook (2025-8369)

Verve Senior Living; Bradford West Gwillimbury; On-site; CAD 40,000 - 60,000; Full time

Job summary

A prominent senior living facility is seeking a Certified Chef to oversee meal preparation and maintain high standards of cleanliness and safety in the kitchen. This role involves ensuring appealing presentation of meals, adherence to public health standards, and participation in menu planning. Applicants must meet qualifications including culinary training and relevant experience, and must be willing to work evenings and weekends when needed.

Qualifications

• Minimum 2 years experience in Quantity Cooking and Food Preparation at Cook I or II level.
• Must have Safe Food Handler’s certificate.
• Red Seal certification preferred.

Responsibilities

• Prepares and produces all meals and catered services per the posted menu.
• Participates in menu planning and recipe development.
• Trains staff involved with food preparation.

Skills

Food Preparation

Communication

Sanitation and Safety

Portion Control

Education

Culinary Management Diploma or Certificate

Grade 12 Education

Job description

Certified Chef

Accountability Objective

Under the direction of the Dining Services Manager/Head Chef, is responsible for the preparation and garnishing of attractively plated, nutritious meals for residents and guests. Ensures cleanliness of the kitchen and equipment in accordance with public health standards and regulations.

Background/Qualifications

Minimum of grade 12 education. Chef training or culinary management diploma or certificate granted by a college established under the Ontario Colleges of Applied Arts and Technology Act, 2002, or the equivalent. Minimum 2 years experience in Quantity Cooking and Food Preparation at a Cook I or Cook II level. Red Seal will be given preference. Must have Safe Food Handler’s certificate. Must be able to communicate effectively, both written and verbally, in English. Must be familiar with computerized online ordering systems and dietary software.

Schedule

This position requires working evenings and weekends when needed.

Key Responsibilities

1. Participates in and contributes to the Continuous Quality Improvement (CQI) Program.
2. Prepares and produces all meals and catered services as per the posted menu, following Hazard Analysis Critical Control Point (HACCP) principles.
3. Assists in menu planning and recipe development by providing input on resident acceptability.
4. Participates in developing, standardizing, and costing recipes by ensuring portion control.
5. Forecasts food production requirements daily and plans for effective utilization of food and leftovers.
6. Collects, labels, and stores food samples from each meal.
7. Ensures menu changes are approved by the dining services manager.
8. Presents appetizing and appealing meals to residents, ensuring food temperature is documented and maintained.
9. Ensures sanitation, safety, and infection control procedures are demonstrated by dining service attendants.
10. Directs and trains staff involved with food preparation and equipment use.
11. Replaces staff for call-ins.
12. Attends staff meetings.
13. Prepares, receives, and stores food purchases and supply orders.
14. Responsible for cleaning, maintenance, and safety of all kitchen equipment.
15. Monitors risks such as correct food temperatures, fridge and freezer temperatures, dish and pot washing temperatures.
16. Monitors food quality, quantity, appearance, and portion size.
17. Participates in departmental in-services.
18. Provides supervision of food service operation in the absence of the dining services manager/head chef.
19. Keeps the dining service manager/head chef informed of staff performance issues.
20. Performs other duties as assigned by the dining services manager/head chef or management team.
21. Maintains effective communication with co-workers and management.
22. Complies with all policies and procedures.
23. Completes mandatory training/education.
24. Follows occupational health and safety regulations, including hazard recognition, incident reporting, and participation in drills.