Meridian Housing Foundation (MHF), based in the Town of Stony Plain, AB, is a non-profit organization established in 1960. Our purpose is to provide affordable housing solutions for residents of the Tri-Region area through supportive lodge living for seniors, financial subsidies for eligible residents, and self-sustaining affordable housing programs. As our organization continues to grow, we are seeking a Chef for our Horizon View Lodge in Spruce Grove, AB.

The Chef is responsible for overall kitchen management, including maintaining food quality, presentation, and safety standards, according to Meridian Housing Foundation (MHF) policies and procedures. This role combines culinary expertise with mentoring and organizational skills to ensure smooth kitchen operations and a memorable dining experience for residents while adhering to residents’ dietary requirements and preferences.

Key responsibilities

Specific duties and responsibilities of this position shall include but not be limited to the following:

Kitchen Operations Management

- Planning: Participates in the development of seasonal menus in collaboration with the Food Services team. Provides menu recommendations based on resident preferences, product knowledge, and industry trends. Adapts menus in response to outbreaks or emergencies. Collaborates with the team to plan and execute special events and themed meals.
- Technical Cooking and Baking Skill: Directs and monitors kitchen production to ensure appropriate quantities are prepared in alignment with menus and resident volumes, while providing hands-on culinary support and applying technical cooking and baking expertise as required.
- Communication: Maintains open communication channels, such as regular check-ins, team meetings, and communication books to inform team members of important information and any changes that may have occurred. Leads daily meetings when present to promote clear communication and a cohesive team.
- Resident Relations: Fosters a positive and supportive dining environment for residents by delivering respectful and responsive service. Reviews resident feedback and recommends improvements based on comment cards and direct input.
- Customer Service: Ensures all dishes are fresh, flavorful, and visually appealing. Provides attentive, friendly service and actively seeks resident feedback to continuously enhance the dining experience. Mentor the Food Service team to ensure residents and guests receive exceptional customer service.

Staff Management

- Performance Monitoring: Supervises kitchen staff, including training, performance management, and conflict resolution. Ensure that each member understands all aspects of cooking,



food preparation, and presentation. Acts as a liaison between employees and management. Conducts performance evaluations and fosters a supportive environment through ongoing coaching and mentorship of the Food Service team. Leads by example through a hands-on approach to daily operations. Oversees onboarding and training of new hires, including the safe and effective use of kitchen equipment.
- Recruitment and Retention: Participates in the recruitment, selection, and retention of the Food Service team, including interviewing and candidate evaluation, when needed.
- Task and work management: Provides input to the Assistant Lodge Manager regarding food service programs, including task lists, cleaning schedules, and operational procedures. Ensures adherence to established schedules and standards by monitoring progress, delegating tasks effectively, and holding team members accountable to maintain workflow and efficiency. Ensures the daily meeting notes are updated for employees.

Food Safety, Compliance & Cost Control

- Quality Control: Ensures consistent food quality and presentation standards. Monitors meal production and implements improvements to maintain high levels of resident satisfaction.
- Inventory & Receiving: Delegates receiving and storing inventory orders with the Food Service team according to MHF Standards. Ensures Food Services team maintains accurate inventory, including proper rotation, labelling, storage, and usage to minimize waste.
- Health & Safety Compliance: Ensures proper food handling, temperature control, and sanitation practices. Maintains the cleanliness of the kitchen and prep areas. Participates in inspections, record keeping, and implementation of protected work practices. Operates and maintains kitchen equipment in proper working order.
- Compliance & Risk Management: Ensures compliance with all applicable regulations and standards. Conducts regular inspections and reviews incident reports. Enforces standard operating procedures, including the safe use of cleaning agents and hazardous materials. Addresses safety concerns promptly and ensures staff are properly trained.
- Budget Awareness: Works with the Assistant Lodge Manager to monitor and manage the food service budget.

Key skills and qualifications

- Education:



Possess certification from a professional culinary institution; Journeyman Red Seal, Professional Cooking Diploma, or equivalent preferred and a certificate in Food Handling.
- Experience: Two years’ experience as a Cook in the hospitality/restaurant industry with supervisory experience.
- Leadership: Demonstrated ability to lead by example in a busy kitchen atmosphere, with a strong track record of managing, mentoring, and motivating staff to achieve organizational goals.
- Collaboration & team building: Skilled at fostering inclusive team environments, encouraging open communication, and building strong working relationships in a fast-paced environment.
- Communication Skills: Strong written and verbal communication skills, with the ability to effectively address complaints, issues, and inquiries. Communicate changes to team members effectively and in a timely manner.
- Problem solving: Strongcritical thinking and problem-solving skills with the ability to adapt in a fast-paced and service-oriented environment.
- Technical skills: Proficient in Microsoft Office Suite and inventory ordering software.
- Cooking skills: Be able to prepare and cook a variety of menu items for dinner and supper service. Able to provide and recommend quality, nutritious, and diverse cuisine.
- Organization & Time Management: Strong organizational, planning, and time management skills with the ability to prioritize tasks effectively and meet deadlines in a dynamic environment.

Working Conditions

- This position is based at Horizon View Lodge (Spruce Grove, AB).
- Work Hours are scheduled Monday to Friday with alternating start times; flexibility required for shift coverage.
- Ability to endure frequent periods of walking, standing, kneeling, crouching and reaching with hands and arms
- Ability to lift and/or move up to 50 pounds
- Work in a kitchen using tools, machines, ovens, steam cookers, griddle.
- Dress code: Casual attire or uniform acceptable (long pants, no sleeveless). Wear flat, non-slip, closed-toe shoes. Hair must be tied back and away from the face. Aprons are provided for kitchen work. No rings, nail polish, or artificial nails unless gloves are worn.

Salary and benefits

- Competitive salary, commensurate with experience.
- Advantages package including health insurance and pension, and paid time off.
- Professional development opportunities.

Benefits:
- Company pension
- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- On-site parking
- Paid time off

Work Location: In person

📌 Chef (Spruce Grove)
🏢 Meridian Housing Foundation
📍 Spruce Grove