Head Cook

Chateau Sturgeon Lodge, Legal

Position Type: Temporary Full - Time

FTE: 1.00 Hours Per Pay Period: 80.00

Hours of Work: 8:45 AM – 5:15 PM; 8 hours a day working every second weekend.

Wage Range: $28.69 to $29.86 Head Cook OR

$31.69 to $33.64 Red Seal Chef (Journeyman Certificate)

Closing Date: September 2, 2026 at 4:00 PM

Job Role

Reporting to the Community Manager, the Head Cook is responsible for the planning, preparation, and provision of food services in accordance with the Canada Food Guide, Supportive Living Licensing Act, Public Health Act, Accommodation Standards, Homeland Housing policies, procedures, rules, regulations, and budget guidelines.

Job Duties

1. Responsible for all tasks related to the production and service of menu items using standardized recipes, ensuring standard department policies, procedures and safe food handling techniques are always used.

2. Participates in and ensures proper preparation, delivery and service of meals by food services workers to ensure safety of residents, tenants, staff, and guests.

3. Establishes meal production requirements according to the needs of the site, orders and receives supplies from approved vendors and suppliers. Resolves discrepancies with vendors and suppliers as required.

4. Establishes and ensures maintenance of food rotations in storage / inventory to minimize spoilage and waste and maximize food quality and safety.

5. Practices and maintains cleanliness and sanitation according to required standards and checklists as required by Alberta Health Services, Public Health, and Homeland Housing policies and procedures.

6. Participates in the development of a seasonal four-week rotational menus based on the likes, dislikes, requests, cultural and nutritional needs of residents and tenants.

7. Responsible for ensuring that all menus and menu changes are documented, dated, signed, and filed.

8. Organizes own daily food preparation work schedule and prepares for following day’s meals.

9.



Organizes own cooking schedule prepares assigned food items by following established menus, recipes, and quantity quotas, determining ingredients and quantities required and assembling ingredients by weighing and measuring food; assembles equipment required for cooking.

10. Assigns tasks to designated Food Services Workers.

11. Completes and maintains kitchen records and documentation as set out in policy, procedure, and practice, including recipes and resident preferences, allergies, and special nutrition needs.

12. Responsible for ensuring adherence to the Food Services budget by monitoring expenditures and acting as required.

13. Provide input into capital and operating budgets for the kitchen and dining room operations.

14. Completes annual year-end inventory of food supplies and general inventory of all utensils and equipment in the kitchen and dining room.

15. Supervise and ensure training of all food service staff, including the evening and night shift.

16. Recommend training needs for food services employees to the Manager.

17. Provide input to the Area Manager for food service staff performance evaluations.

18. Respond to emergency situations and individual resident needs or concerns as required.

19. Delegate, initiate, and complete tasks with limited supervision.

20. Attend Food Services meetings.

21. Perform other duties as required.

Knowledge, Skills, and Abilities

Education, Training, and Experience

· Journeyman Cook certificate preferred.

· Two (2) years cooking experience, preferably in a hospitality or seniors supportive living setting required.





· Related experience or an equivalent combination of education, training and experience required.

· Basic computer skills – Microsoft Word, Excel and Outlook required.

· Food Safety Certification – Alberta Health Services or NAIT required.

· Standard First Aid and CPR or requirement to obtain same within three months of hire required.

Skills and Abilities

· Ability to establish and maintain effective working relationships with residents and their families, site leadership, and departmental employees.

· Ability to organize and prioritize work, meet schedules and deadlines, and function well under pressure.

· Ability to communicate effectively both verbal and written communication.

· Ability to operate related equipment.

· Effective, respectful verbal and written communication.

· Effective supervisory and leadership skills that support employee learning and empowerment.

·Sound judgment, common sense, and the ability to maintain confidentiality and diplomacy.

· Demonstrates initiative and ability to work with minimal supervision.

·Must be mentally and physically fit to perform the duties and responsibilities of the position.

· Must be responsible for maintaining self-wellness and reduced absenteeism.

Other

· Job Type: Temporary Full-Time, ending on November 30, 2026, with the possibility of extension

· Discounted meals while on shift

· The successful candidate must provide an acceptable Criminal Record Check, 90 days current.

· Only those selected will be contacted for an interview.

Job Types: Full time, Permanent

Pay: $28.69-$31.69 per hour

Benefits:

- Company events
- Discounted or free food
- On-site parking

Experience:

- Cooking: 2 years (preferred)
- Commerical Kitchen: 2 years (preferred)
- Senior care: 1 year (preferred)

Licence/Certification:

- Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person

📌 Head Cook - Temporary (Canada)
🏢 Homeland Housing
📍 Canada