Sous Chef - Port Credit Residences (2025-8672)

Verve Senior Living; Mississauga; On-site; CAD 60,000 - 80,000; Full time

Job summary

A senior living organization in Mississauga is seeking a Sous Chef to oversee food preparation and ensure quality service to residents. The ideal candidate will have experience in volume food preparation and a passion for excellence in dietary service. This full-time position offers a collaborative work environment aimed at enhancing residents' lives.

Benefits

Collaborative work environment

Professional development opportunities

Health benefits

Qualifications

• Minimum of grade 12 secondary school education is required.
• A minimum of two years experience in volume food preparation at a Cook I or Cook II level.
• Must communicate effectively in English, both written and orally.

Responsibilities

• Responsible for food preparation and service to residents and guests.
• Ensure all nutritional and special diet requirements are met.
• Supervises ordering and distribution of resident meals.

Skills

Food preparation

Communication skills

Teamwork

Education

Completion of Cook’s Journeyman papers or equivalent

Food and Beverage course

Tools

Dietary software

Computerized online ordering systems

Job description

Sous Chef - Port Credit Residences (2025-8672)

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Sous Chef - Port Credit Residences (2025-8672)

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Come join us and help make a difference in the lives of older adults! As employees at a Verve Senior Living Retirement Residence, our primary goal is to help each person, have a great day, every day! Our employees thrive on collaboration and have a passion for excellence, achieving multiple awards including the Order of Excellence in Quality, from Excellence Canada. As part of our team, the things you do are key to helping us achieve our shared vision of helping seniors live longer, better

ACCOUNTABILITY OBJECTIVE

Under the direction of the Dining Services Manager, is responsible for food preparation and service to residents and guests that is both attractive and in accordance with specific standards and regulations. Ensures all nutritional and special diet requirements are met when providing appetizing meals and snacks.

Background / Qualifications

Minimum of grade 12 secondary school education is required. Completion of Cook’s Journeyman papers or equivalent and / or completion of Food and Beverage course and current membership in the Food Service Supervisor’s Association is required. A minimum of two years experience in volume food preparation at a Cook I or Cook II level and / or supervision in a hotel / restaurant or institutional setting will be given preference. Must be able to communicate, both written and orally, in the English language. Must be familiar with computerized online ordering systems and dietary software.

Key Responsibilities

• Participates in, and contributes to, the residence's Verve Quality Improvement (VQI) program.
• Participates in monthly audits as required.
• Supervises ordering for, and distribution of, resident meals in accordance with sanitation and safety regulations.
• Assists in planning an appetizing, well-balanced, nutritious menu in accordance with Canada’s Food Guide and dietary needs and wishes of residents.
• Prepares food for residents and guests in accordance with sanitation and safety regulations, the planned menu and methods best suited for the nutritional quality and appearance of the food.
• Assists with interviews and ensures full orientation of new staff.
• Assists the Dining Services Manager with preparation of the annual operating and capital budget.
• Controls inventory, purchasing and receiving of all menu items.
• Ensures proper storage procedures are met.
• Ensures appropriate action is taken in response to concerns expressed by residents and staff related to food services.
• Provides direction for scheduled work duties ensuring that food production meets department standards and service to residents is of high quality.
• Ensures that the food services department and related areas, dining rooms, and snack areas meet environmental safety standards. Reports any hazards including faulty equipment to maintenance.
• Ensures that in-service programs and training programs (i.e. safe food handling, hygiene) are provided for all dietary staff.
• Conducts regular staff meetings as required.
• Maintains effective communication with residents, families and staff through appropriate lines of communication.
• Co-ordinates and chairs the Food Committee with residents to ensure satisfaction with food services.
• Ensures that food samples are taken and labelled as per legislation.
• Ensures all temperature records are taken and documented as required.
• Performs other related duties as delegated or assigned by the dining services manager general manager.
• Complies with all relevant corporate policies and procedures.
• Completes all required annual mandatory training / education.
• Complies with the Occupational Health and Safety Act, Workplace Safety and Insurance Act, Workplace Hazardous Material Information Systems, and Food Premises Regulations. This includes recognizing health and safety hazards, reporting incidents, fulfilling responsibilities under the applicable legislation, as well as participating in in-services and fire drills.

INDMP tag

All offers of employment are subject to a Criminal Background Check. We thank all those who apply; however only candidates under consideration will be contacted.

Verve Senior Living is an inclusive, equitable and accessible workplace. We are dedicated to building a team that reflects the diversity of the residents and communities in which we live and serve. If you require accommodation for any portion of the recruitment and hiring process, please let us know.

Seniority level

Seniority level

Entry level

Employment type

Employment type

Full-time

Job function

Job function

Management and Manufacturing

Industries

Hospitals and Health Care

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