Hour s: 25 hrs/week - Temporary Full-time for approximately 6-8 weeks

Position Summary:
Note: This is a temporary position, 25 hours per week for approximately 6-8 weeks

Reporting to the Director of Care, the Chef budgets, plans, prepares and delivers exceptional culinary and nourishing experiences for clients of Hospice Niagara in a safe, wholesome and cost-effective manner.

The Chef also supports the planning and preparation of food and meals for fundraising and other special events and is a key point of contact for the Public Health Inspector during routine visits.

The Chef performs all duties in a safe and healthy manner, in accordance with Hospice Niagara’s policies and procedures, the Occupational Health and Safety Act, and all other applicable legislation.

Key Responsibilities:

Ensuring goals and objectives are developed and executed in alignment with the vision, mission, values, and strategic priorities of Hospice Niagara

Engaging with residence clients to understand food preferences, requirements, and respecting and accommodating cultural needs

Menu planning, purchasing, and preparation for Day Hospice, Residence, daily soup, and other programs

Maintaining inventory and shopping for ingredients and other supplies; maintaining food storage areas (i.e., fridges, pantry, shelving, etc.)

Attending weekly rounds and providing input related to the nutritional needs of clients

Mentoring and training new staff, volunteers, and students in food preparation processes

Demonstrating and coordinating food preparation techniques and practices

Maintaining standards, including food preparation as outlined by Public Health Unit; serving as a key point of contact for routine inspections





Identifying and coordinating maintenance and repairs of kitchen equipment (i.e., stove, dishwasher, blender, etc.)

Maintaining budget and responsible for ongoing cost analyses

Recording client’s nutritional intake information and instructions

Working proactively to protect the interests of the organization and mitigate risk, whenever possible; advising supervisor of issues and working with a solutions-based approach

Raising positive community awareness of hospice palliative care and of the programs and services provided by Hospice Niagara

Demonstrating personal initiative and participation in other aspects of working for a non-profit organization, including participating in organizational events and fundraising activities

Supervision, training, and input into performance management of kitchen volunteers

Overseeing and guiding kitchen volunteers to support food preparation

Other duties, as assigned

Skills & Attributes:

Strong sense of public health requirements with expert knowledge of kitchen equipment and procedures

Exceptional customer and personal service skills with ability to anticipate the needs of clients

High degree of self-direction and self-motivation

Ability to focus on multiple tasks at one time, with regular interruptions

Strong listening, problem solving, time management, and prioritization skills

Highly developed judgment, diplomacy, confidentiality,



and integrity

Creative flair for coming up with innovative and original ideas related to resource allocation and meal planning

Experience effectively communicating information in one‑on‑one and group settings

Strong verbal and written communication skills in English (French and other languages considered an asset)

Strong dedication to the vision, mission, and values of Hospice Niagara

Proficiency in computer skills including Outlook, Microsoft Word, and Excel

Occasional flexibility to work varying shifts, including days, nights, evenings, weekends, and holidays based on organizational needs

Exhibit a qualified, compassionate and caring approach

Demonstrate strong active listening and interpersonal communication skills

Ability to develop relationships based on trust, compassion, and empathy

Effectively set appropriate boundaries and understand the limitations of volunteers in client care

Demonstrate a high degree of self‑direction and self‑motivation

Demonstrate a healthy adjustment to loss and exercise ongoing self‑care

Certificate or diploma in culinary management, cook apprenticeship, culinary innovation and food technology, culinary skills, or an equivalent combination of education and work experience

Additional training in commercial food preparation (considered an asset)

At least two years of related work experience

Experience working in a non-profit setting (preferred)

Vulnerable Sector Police Check (favourable, within past 12 months)

Safe Food Handling (preferred, must be completed within 12 months of hire)

Valid Ontario Driver’s License and access to reliable vehicle

#J-18808-Ljbffr

📌 Chef (Ontario)
🏢 Hospice Niagara
📍 Ontario