The Chef will lead a motivated team devoted to providing residents with nutritious and appetizing meals that cater to their individual dietary needs. Chef will be responsible for overseeing the day-to-day operations of the Kitchen and dining staff, as well as for managing budget and client experience.
The Chef will be responsible for:
- Daily operations such as preparation, cooking, presentation of food for residents (30 hours of cooking time per week)
- Teaching, coaching, mentoring cooking staff
- Dietary schedule prepared bi-weekly keeping within the staffing budget
- Clears Mitrefinch anomalies for dietary staff, ensure all staff are using the time clock correctly
- Establishing and monitoring workflow, evaluating performance and production, and making changes as necessary to improve quality of service.
- Prepares or monitors the preparation of service daily and special event menu plans to ensure individual resident dietary needs are met
Ø Ensuring modified diets and textures are met
Ø Ensuring allergies are communicated and posted
- Participating in menu development and approval process
- Sourcing and ordering products from suppliers
- Monitoring food costs to ensure within the PRD parameters
- Ensure all HAACP requirements are met and documented
- Ensure all food safety requirements are met and documented
- Ensure all inspection requirements are met and documented
- Consult with Exec. Chef about equipment needs and capital expense needs
- Have equipment maintained and repairs as needed
- Hold monthly resident food council meetings for input
- Prepare month end reports and submit to the Exec. Chef on time
- Other duties as required
Job Types: Permanent, Full-time
Pay: $48,000.00-$55,000.00 per year
Perks
- Dental care
- On-site parking
- Paid time off
- RRSP match
Ability to commute/relocate:
- St. John's, NL: reliably commute or plan to relocate before starting work (required)
Experience:
- Cooking: 1 year (preferred)
Work Location: In person
📌 Head Chef / Manager (St. John's)
🏢 Westbury Estates
📍 St. John's
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