Executive Chef - Retirement Community

Position Summary:
The Executive Chef is responsible for administering and managing the Food
Service department, which includes the Kitchen and Dining Room outlets. The
incumbent is also responsible for planning, budgeting, cost control, inventory, environmental
conditions, and delivery of high standards of food and service, optimum financial results,
and exceptional customer satisfaction. Major Duties and Responsibilities:
Direct the daily operation of the kitchen to maintain a high standard of service for
residents, including planning, implementing, and evaluating these services for
cost efficiency and effectiveness as required. Refer Cook, Dishwasher, and
Dining Room Supervisor Descriptions for further details.
Oversee and participate in meal preparation and dining room service levels,
ensuring the standard of HCSL is achieved.
Identify opportunities for revenue enhancement and ensure operational efficiency
and effectiveness on a day-to-day basis and in emergencies.
Define the duties, organize the workload, and develop job routines to ensure
adequate coverage for quality food preparation and service delivery.
Develop and implement creative a la carte, cyclical feature and therapeutic
menus and pricing (vegetarian, diabetic, low sodium, dairy sensitive) with
standardized recipes and portion control in conjunction with Canada's Food
Guide.
Provides vendor justification and cost analysis on products purchased.
Develop, implement, and maintain quality control and improvement programs for
purchasing, food production, and inventory control to ensure the efficient use of
food, equipment, and supplies.
Instruct support staff, monitor the proper use and function of equipment, and
arrange for repairs as necessary. Ensure sanitation regulations pertaining to food
preparation and food premises are followed. Establish and enforce regular
cleaning schedules and monitor staff activity to ensure compliance with
instructions, quality of work, and safe work practices.
Develops and maintains preventative maintenance programs for equipment,
contributing to cost-effectiveness and efficiencies.
Recruit, train, schedule, evaluate, and follow the progressive discipline policies of
all departmental employees. Ensure staff subordinates are developed, trained,
motivated, and evaluated for job performance.
Manages and supervises employees, ensuring proper staffing levels and
promoting positive employee and labour relations in the work environment.
Provide/arrange educational in-services on topics relevant to departmental staff.
Be receptive and responsible to the resident committee, resident and family
suggestions for enhancing food services. Unusual patience and tact are required
in dealing with resident family requests. Address concerns complaints in a
professional manner.
Never use equipment for any purpose for which it is not intended, either by house
rule or custom.
Support the effective sales referral efforts relevant to Club operations to optimize
additional revenue growth.
Schedules and chairs the food committee meetings and prepares meeting minutes.
Initiate marketing efforts through Netvisual, Newsletter, and other printed
materials
Regularly visits the dining room during lunch and dinner services and requests
feedback.