Executive Chef

Mississauga, ON

Job description

The incumbent is responsible for directing and implementing all aspects of food and beverage services to meet the nutritional needs of retirement residents and provide a memorable dining service,in accordance with Company policies and procedures, legislative/regulatory requirements and fiscal constraints.

must have COVID vaccine proof

Job Responsibilities:

  • Plans, organizes and manages the activities of the Dining Room and Kitchen operations, including daily menus and features, ensuring efficient food production flow; makes changes as necessary to improve quality of service.
  • Establishes and implements departmental policies and procedures in accordance with legislative regulatory requirements and interprets these for residents, families and other departments.
  • Continually be aware of and maintain the highest standards of professionalism by enforcing and adhering to the company dress code and/or wearing the Company uniform.
  • Ensures food is prepared in accordance with health guidelines, including administration of regular testing for quality assurance (temperature, taste, etc.).
  • Develops and maintains ongoing relationships with key suppliers and Public Health officials.
  • Performs duties as needed in the department to facilitate the food service operations (e.g. food prep, cooking and serving).
  • Participate actively in all Health and Safety, Fire and Quality Assurance programs.
  • Selects, supervises and monitors kitchen& dining room staff and evaluates performance to assure a high level of productivity and the best use of staff capabilities. Schedules hours and assigns duties in the department.
  • Develops and conducts in-service programs; ensures that all employees receive proper orientation and instruction.
  • Maintains all required records such as invoices, reports, statistics, etc. in accordance with policies, procedures and legislative requirements.
  • Manages and participates in food and beverage budget preparation and control. Analyzes budget variances and develops action plans for improvement.
  • Oversees the ordering and receiving of food and kitchen inventory from authorized suppliers within allocated resources and monitors inventory.

Knowledge & Skills Requirements:

  • Completion of two year community college Culinary Arts program or equivalent program from an accredited institution, with a Red Seal designation.
  • Food Handling Certificate required.
  • Previous managerial experience, preferably in a large quantity food production environment.
  • Computer proficiency essential.
  • Strong written and verbal English communication skills.
  • Knowledgeable of the Health and Safety regulations, Retirement Homes Act and other relevant legislative/regulatory requirements.

Working Conditions:

  • Work on a continuous basis in extreme hot and cold temperatures.
  • Walking, stretching and standing for at least 3hoursper day.
  • Regularly lift up to 50 pounds, unassisted; push & pull wheeled equipment up to 50 pounds.
  • Bending, stooping on a regular basis.
  • Operate a computer 25% of the time.
  • Able to work occasional evenings and weekends for special events.



Choices Support Solutions

Choices Support Solutions

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