Sous Chef

COGIR Real Estate; West Vancouver; On-site; CAD 65,000 - 70,000; Full time

Job summary

Cogir Senior Living is seeking a Sous Chef to assist the Culinary Manager in delivering high-quality meals for residents, manage kitchen operations, and contribute to a best-in-class dining program in retirement residences across Canada.

You will collaborate with the Culinary Manager and leadership, develop menus, mentor kitchen staff, control budgets, and ensure compliance with safety and company standards while presenting creative, fresh menus.

Qualifications

• Red Seal Cook’s Qualification Certificate or equivalent experience.
• Valid Food Safety/Food Handler’s Certification.
• Smart Serve Certification.
• Minimum three years supervisory experience in a Restaurant, Hotel or Retirement environment.
• Minimum five years progressive experience in a variety of dining environments.
• Strong service orientation with demonstrated knowledge of all types of formal Dining Room service.
• Excellent communication skills; team player skilled with motivating and coaching others.
• Proven leadership abilities; approachable and diplomatic decision-making style with experience managing, training, coaching and evaluating a team.
• Detail oriented, with good organizational abilities.
• Ability to prioritize and respond with urgency.
• Knowledge of applicable government regulations and requirements.
• Previous experience working in a unionized environment.
• Strong computer skills.
• Ability to analyze challenging situations and develop effective solutions through interpersonal and communication skills.
• Excellent time management and decision-making capabilities with minimal supervision.
• Retirement industry experience is considered an asset.

Responsibilities

• To work in collaboration with the Culinary Manager, Executive Director and Regional Manager of Culinary Services to implement the culinary strategic plan in order to achieve high levels of resident satisfaction;
• Under the direction of the Culinary Manager, you will be responsible for the smooth operation of the kitchen and daily preparation of meals from pre-determined menus, ensuring the food quality and presentation meets the Company’s culinary standards;
• To assist the Culinary Manager with menu generation, recipe ideation, budget control and production schedules;
• To support daily culinary operations with a hands-on approach to leadership, mentoring and filling in as required during meal service times actively in the kitchen and dining room;
• To provide culinary expertise, training and operational support to the culinary team while ensuring residents receive high quality food and services in compliance with culinary standards and company policies;
• To provide guidance, consultation and support to the Culinary Manager for the effective development of culinary service employees to ensure high employee engagement;
• To effectively manage food budget by supporting full compliance with the Company’s approved vendors and standardized products, ensuring effective inventory controls, and minimizing food waste/spoilage;
• To exceed operation’s standards in- food quality, service presentation, and health and safety compliance;
• To uphold and promote the organization’s values and philosophy relating particularly to ethics, morality, and integrity;
• To complete all other duties as assigned;

Skills

Communication

Leadership

Teamwork

Time management

Problem solving

Education

Red Seal Cook’s Qualification Certificate

Food Safety Certification

Smart Serve Certification

Tools

Computer skills

Job description

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

We’re seeking individuals with a purpose and passion for life and who are looking for meaningful work that will make a real difference. Join our team today!

The Sous Chef assists the Culinary Manager in managing all aspects of culinary department. The Sous Chef strives to consistently deliver an exceptional dining experience to our residents and guests. He/she is a culinary professional committed to delivering the Company’s “best in class’ culinary strategy. This includes but is not limited to offering outstanding service, creative, diverse and flexible menus made with high quality fresh ingredients and appetizingly presented to meet and exceed resident expectations.

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)
• Deliver a consistent, branded culinary experience (as measured by the Brand Experience Scorecard)
• Effectively manage and lead kitchen and dining staff to develop and maintain an engaged workforce

Key Responsibilities:

• To work in collaboration with the Culinary Manager, Executive Director and Regional Manager of Culinary Services to implement the culinary strategic plan in order to achieve high levels of resident satisfaction;
• Under the direction of the Culinary Manager, you will be responsible for the smooth operation of the kitchen and daily preparation of meals from pre-determined menus, ensuring the food quality and presentation meets the Company’s culinary standards;
• To assist the Culinary Manager with menu generation, recipe ideation, budget control and production schedules;
• To support daily culinary operations with a hands-on approach to leadership, mentoring and filling in as required during meal service times actively in the kitchen and dining room;
• To provide culinary expertise, training and operational support to the culinary team while ensuring residents receive high quality food and services in compliance with culinary standards and company policies;
• To provide guidance, consultation and support to the Culinary Manager for the effective development of culinary service employees to ensure high employee engagement;
• To effectively manage food budget by supporting full compliance with the Company’s approved vendors and standardized products, ensuring effective inventory controls, and minimizing food waste/spoilage;
• To exceed operation’s standards in- food quality, service presentation, and health and safety compliance;
• To uphold and promote the organization’s values and philosophy relating particularly to ethics, morality, and integrity;
• To complete all other duties as assigned;

Required Education, Credentials and Experience:

• Red Seal Cook’s Qualification Certificate or equivalent experience required
• Valid Food Safety/Food Handler’s Certification
• Smart Serve Certification
• Minimum three years supervisory experience in a Restaurant, Hotel or Retirement environment
• Minimum five years progressive experience in a variety of dining environments
• Strong service orientation with demonstrated knowledge of all types of formal Dining Room service
• Excellent communication skills; team player skilled with motivating and coaching others
• Proven leadership abilities; approachable and diplomatic decision-making style with experience managing, training, coaching and evaluating a team
• Detail oriented, with good organizational abilities
• Demonstrated ability to prioritize and respond with a sense of urgency when required
• Knowledge of applicable government regulations and requirements
• Previous experience working in a unionized environment
• Strong computer skills
• Ability to analyze challenging situations and develop effective solutions through interpersonal and communication skills
• Excellent time management and decision-making capabilities with minimal supervision
• Retirement industry experience is considered an asset

Salary Range: $65,000-$70,000 based on experience

Cogir is committed to ensuring that all employment practices are inclusive. As an organization we are committed to providing and arranging accommodation for candidates upon request.

Actual compensation will be determined based on relevant factors such as skills, experience, location, and internal equity, and is expected to fall within the posted range.