Culinary Manager

WC Operating (Ontario-1); Lindsay; On-site; CAD 65,000 - 67,000; Full time

Job summary

Cogir Senior Living seeks a Culinary Manager to lead all culinary services within the community, delivering best-in-class dining with fresh ingredients and creative menus.

The role emphasizes resident satisfaction, food safety, budgeting, and staff leadership to maintain an engaged kitchen and dining team. Red Seal and Smart Serve are required, with Ontario operations in focus.

Qualifications

• Red Seal Certification in culinary; advanced expertise.
• Several years as a professional chef with kitchen operations experience.
• Supervisory/leadership experience in a culinary setting; union environment preferred.
• Post-secondary education in culinary management or related field.
• Valid Food Safety/Food Handler's Certification.
• Smart Serve certification or provincial equivalent.
• Strong computer skills for inventory management, menu planning software, and communication.
• Familiarity with budgeting, cost control, and optimizing food costs.

Responsibilities

• Support daily culinary operations with hands-on leadership in kitchen and dining rooms.
• Provide culinary expertise, training and operational support to culinary team.
• Oversee daily operations to ensure high-quality food services and policy compliance.
• Collaborate with GM and Bloom Culinary standards to implement strategic plan.
• Guide site General Manager in developing culinary service staff and engagement.
• Assist with budgeting and vendor adherence, inventory controls, and waste reduction.
• Exceed standards in food quality, service presentation, and safety compliance.
• Implement national seasonal menus reflecting resident preferences and policies.

Skills

Culinary leadership

Budgeting

Food safety

Staff development

Communication

Education

Red Seal Certification

Post-secondary education in culinary management

Food Safety/Food Handler's Certification

Smart Serve Certification

Tools

Inventory management software

Menu planning software

Job description

Cogir Senior Living manages retirement residences across the country. We offer a range of senior living options including independent living, assisted living and memory care. For over 25 years, we have dedicated every day to the happiness of retirees.

Human Focus - Creativity - Excellence

Mission:

The Culinary Manager manages all aspects of culinary service within the community to consistently deliver an exceptional dining experience to our residents and guests. The incumbent is a culinary professional committed to delivering the company's "best in class' culinary strategy, offering outstanding service and creative, diverse and flexible menus made with high quality fresh ingredients and appetizingly presented to meet and exceed resident expectations.

Salary Offered: $65,000 - $67,000/ annually

Key Outcomes:

• Ensure high levels of resident satisfaction specific to Culinary Services (as measured by Resident Satisfaction Surveys and day to day engagement with the residents during meal service)
• Ensure Food Safety Standards are met or exceeded (as measured by Food Safety Audit)
• Deliver a consistent, branded culinary experience (as measured by the Brand Standards Audit)
• Manage culinary and labour expense to meet budget
• Effectively manage and lead kitchen and dining staff to develop and maintain an engaged workforce

Key Responsibilities:

• Support daily culinary operations with a hands-on approach to leadership, mentoring and filling is as require during meal service times actively in the kitchen and dining room as required
• Provide culinary expertise, training and operational support to the culinary team to ensure Residents receive high quality food and services in compliance with culinary standards and company policies
• Oversee and direct daily operations and provide culinary expertise, training, and operational support to the kitchen and dining staff to ensure the provision of high-quality food services in compliance with culinary standards and company policies
• Work in collaboration with the General Manager and the direction of Bloom Culinary expectations to implement the culinary strategic plan in order to achieve high levels of resident satisfaction
• Provide guidance, consultation and support to site level General Manager for the effective development of culinary service employees to ensure high employee engagement
• Effectively manage food budget by supporting full compliance with company approved vendors and standardized product, ensuring effective inventory controls, and minimizing food waste/spoilage
• Exceed operations standards in - food quality, service presentation, and health and safety compliance
• Implement the company's national seasonal menus to use culinary creativity and knowledge of resident preferences gather from Resident Food Council Committee meetings to enhance menus, maintaining food quality in compliance with regulations, company policies and culinary standards
• Leverage creativity and knowledge of resident preferences to enhance menus, maintaining food quality in compliance with regulations, company policies and culinary standards
• Manage and minimize labour costs through effective scheduling and labour plans
• Cultivate and maintain effective partnerships with site level management and the National Support Team to meet or exceed occupancy targets
• To uphold and promote the organization's values and philosophy relating particularly to ethics, morality, and integrity as set out in our Code of Conduct
• To complete all other duties as assigned (Open House, Community Partnerships, Tours/Outreach)

Required Education, Credentials and Experience:

• Red Seal Certification, signifying advanced culinary expertise and proficiency;
• Several years of experience as a professional chef, progressing through various kitchen roles, is crucial. This hands-on experience provides a deep understanding of culinary techniques, food preparation, and kitchen operations;
• Prior experience in a supervisory or leadership role within a culinary setting is essential. This could include roles like Sous Chef, Kitchen Supervisor, or Lead Cook, preferably in a unionized environment;
• Post-secondary education in the field of culinary management or a related field;
• Possession of a valid Food Safety/Food Handler's Certification, demonstrating a commitment to maintaining a safe and hygienic food environment;
• Understanding of food safety regulations, sanitation practices, and proper handling of ingredients to maintain a safe and hygienic kitchen environment;
• Smart Serve Certification or provincial equivalent, attesting to the ability to serve alcoholic beverages responsibly and in compliance with regulations;
• Strong computer skills for inventory management, menu planning software, and communication;
• Familiarity with budgeting, cost control, inventory management, and optimizing food cos