Executive Chef/Dining Services Manager - Hazelton Place …, Toronto

Come join us and help make a difference in the lives of older adults! As employees at a Verve Senior Living Retirement Residence, our primary goal is to help each person have a great day, every day! Our employees thrive on collaboration and have a passion for excellence, achieving multiple awards including the Order of Excellence in Quality from Excellence Canada. As part of our team, the things you do are key to helping us achieve our shared vision of helping seniors live longer, better. Oh, and you’ll also have a lot of fun doing it. Want to join us?

Accountability Objective Under the direction of the general manager, the candidate is responsible for the dietary services of residents in accordance with the philosophy, objectives and standards of the residence. The role ensures all nutritional and special diet requirements are met in providing appetizing meals and snacks.

Background/Qualifications

Must have the Smart Serve Certification.

Minimum Grade 12. Completion of Cooks Journeyman papers or equivalent and/or completion of Food and Beverage course and current membership in the Food Service Supervisors Association is required.

A minimum of two years experience in volume food preparation at a Cook I or Cook II level and/or supervision in a hotel/restaurant or institutional setting will be given preference.

Must be able to communicate, both written and orally, in the English language and be familiar with computerized online ordering systems and dietary software.

Key Responsibilities

Participates in and contributes to the Verve Quality Improvement (VQI) program.

Recruits, selects, hires and orientates staff in the dining services department.

Conducts employee appraisals of staff during the probationary period and on an annual basis.

Participates in the Diversicare menu planning process, ensuring menu modifications suit resident needs.

Decides on menu changes as necessary and records them according to departmental procedures.

Monitors and controls wastage, dining room attendance, and tray service requests.

Provides direction for scheduled work duties and routines to ensure residence procedures and standards are maintained and that service in the dining room meets expectations.

Prepares food for residents and guests in accordance with sanitation and safety regulations, the planned menu, and methods best suited for nutritional quality and appearance.

Seeks comments and recommendations from residents, families, and staff to improve meals and service, ensuring appropriate action is taken.

Chairs monthly food meetings for residents, providing a review and action plan based on previous comments.

Plans, organizes and directs catering functions in conjunction with the marketing coordinator and/or recreation services manager.

Conducts regular meetings with departmental staff for problem solving and training.

Ensures in‑service and training programs are provided for all dietary staff and participates in staff development.

Orders food, chemical and smallware supplies, ensuring proper storage, control, and safe use of equipment and supplies.

Ensures adherence to departmental policies for sanitation, safety, infection control and quality assurance.

Assists the general manager with the preparation of the annual operating budget.

Maintains records and provides reports for departmental financial management, including purchase journals, accrual sheets, and coded invoices.

Assesses individual resident needs, provides prompt nutrition profiles within 72 hours of admission, and maintains records for new residents.

Maintains effective communication and good interpersonal relations with residents, families, external agencies, fellow department managers and staff.

Maintains accurate records of dietary observations and procedures, completing monthly department reports, key indicator reports, and other administrative reports.

Updates job duty routines continuously and maintains the food service manual and policies.

Prepares bi‑weekly staff schedules and payroll sheets in accordance with the collective agreement.

Maintains a neat, clean and safe environment, recognizes safety hazards, reports incidents promptly, and reports unsafe or broken equipment.

Participates in the development and implementation of a plan of care that supports resident independence, identifying those in need of additional services.

Attends and participates in regional dining services manager’s meetings.

Ensures the food services department meets environmental safety standards.

Participates in fire prevention, pest control and infection control programs, complying with applicable health and safety acts.

Complies with all corporate policies and procedures, completes mandatory training and participates on corporate or association committees as requested.

Performs other related duties as delegated or assigned by the general manager.

We accommodate persons with disabilities in the hiring and recruitment process.

All offers of employment are subject to a Criminal Background Check. We thank all who apply; however, only candidates under consideration will be contacted.

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