Position Summary
Reporting to the Executive Director, you will be responsible for delivering an exceptional dining experience to the residents of McCowan Retirement Residence by managing all aspects of the kitchen and dining room. You will provide an efficient, effective and reliable food service, 3 meals a day for 140 residents.
Specifically, your duties include (but are not limited to):
- Providing an excellent culinary and dining experience for our residents
- Preparing meals yourself, at least 2 days a week
- Providing a nutritionally balanced meal service
- Planning of weekly menus for food preparation
- Consulting with our residents and nursing staff regarding dietary needs
- Leading dietary Council Meetings with residents to receive feedback
- Providing leadership, supervision and training for cooks, dishwashers and dining room servers while adhering to food and safety standards at all times
- Ordering and inventory control in line with budget compliance
- Adhering to the Retirement Homes Act
- Your commitment to cleanliness, quality and profitability, including your ability to manage budgets and menu plans effectively, is the key to your success in this role.
As the Food Services Manager, you are able to delegate tasks clearly and maintain good relationships with your culinary and dining services team in a high-pressure dining environment. You will be a hands-on Chef, cooking at least 2 days a week. You will have the ability to train, supervise and work alongside the front of house team. It is a requirement of this position that you are flexible and able to work the occasional weekend.
In this role, you are the face of the dining room. It is expected that you can interact and build strong relationships with your residents. It is as integral to have strong relationships with your residents as it is with your staff members both front and back of house.
This is a highly demanding, yet rewarding role, which will require someone who can thrive under pressure and show a commitment to resident satisfaction. You will pride yourself on ensuring no food is wasted and on your ability to create fun and flexible menus of a superior quality at all times.
Our Ideal Candidate
To be successful in this position, you have at least 3 years of progressive experience in a leadership role within a high volume culinary environment. Must have a solid understanding of dietary requirements, nutritional values of food and the ability to plan, create and execute menus accordingly. Red Seal qualifications in food and beverage management would be an asset, but not mandatory, providing you have the relevant experience.
Ideally, you have experience within a retirement community; however people from a restaurant, resort or banquet environment are also encouraged to apply. Your experience with human resource management, particularly leading a unionized team, is something we value.
Importantly, we are looking for a strong, concise leader who can lead by example to inspire and engage a team of people. With a proactive and positive attitude, you will be self-motivated and organized in order to ensure the kitchen runs efficiently, whilst still making yourself available to listen to any concerns from your team.
This role would be well-suited to someone who has been working as an Executive Chef or similar and is looking for a change of pace.
