Due to the high volume of applications, only candidates selected for an interview will be contacted. If you have any questions, please reach out directly through Indeed or respond if a team member contacts you. We kindly ask that you do not contact Golden Age Manor (GAM)’s facility directly, as we are focused on maintaining business operations.

Please review JOB HOURS BEFORE applying

• This is a casual position with no guaranteed hours.
• Employee could be scheduled to work from Monday to Sunday in 3 typical shifts: Early morning shift: 6am - 2:15pm; Day shift: 7:00am - 3:15pm; Afternoon shift: 10:30am - 6:45pm.
• Employee schedules are usually posted at least 2-4 weeks ahead.
• Due to scheduling and staffing constraints, candidates who have availability to ALL shifts and reliable transportation are preferred.

JOB SUMMARY

The Chef performs full range of kitchen duties requiring judgment and independence for the safe and efficient use of quantity and quality control techniques. The Chef follows established procedures and standards, including standardized recipe production sheets and master menus. They maintain a high standard of sanitation in food preparation and handling according to Hazard Analysis Critical Control Points (HACCP) principles. This role coordinates meal production; applies nutrition requirements in accordance with menu plans, the Dietitian’s recommendations, and the Canada Food Guide. The Chef provides service to residents from diverse cultures; communicates information; receives, distributes, and stores foodstuffs and other goods, and performs other related duties as may be required or assigned from time-to-time.

JOB SPECIFICATIONS/QUALIFICATIONS

Education Requirements

• Minimum secondary school completion (grade 12 or demonstrated equivalent educational experience).
• Current food Sanitation & Hygiene certificate, issued by Alberta Health and Wellness required or equivalent.
• Graduate of a recognized college culinary program.
• Red Seal Chef certificate is preferred, equivalencies may be considered.
• Certificates for training in WHMIS and HACCP are preferred.

Minimum Qualifications

• Minimum of 2 years’ experience of high-volume food cooking (up to ~130 servings per meal), preparation, and plating techniques.
• Minimum 1 – 2 years of supervision experience in kitchen.
• Food handling and preparation for ethnic or regional cuisines.
• Familiar with computerized on-line ordering system.
• Cooking experience in assisted living residential settings is preferred.
• 3 – 5 years of institutional cooking experience is preferred.

Knowledge

• Knowledge and ability to adhere to infection control policies and procedures.
• Working knowledge of therapeutic diets, ethnic cuisines and food handling.
• Maintains the confidentiality of residents and company matters.

Skills and Abilities

• Ability to work in a team environment and support where necessary.
• Strong knife and preparation skills as well as fundamental baking skills.
• Good written and verbal communication skills in English.
• Excellent ability to assess work needs, prioritize and adapt to changing work routines and schedules.
• Excellent observation skills and ability to determine urgency or reportable incidents.
• Excellent organizational and time management skills.
• Flexibility in adapting to changing requirements, unexpected events and conditions.

PHYSICAL REQUIREMENTS

• Manual Handling Task
• Positional Task
• Lifting

Kitchen Responsibilities

• Prepare and cook foods of all types for residents, employees and guests, in a safe manner according to approved standard recipes and production sheets, either on a regular basis or for special functions.
• Plan, prepare and execute daily menus, and makes appropriate menu changes according to available food supplies & inventory.
• Lead daily culinary operations with a hands-on approach, mentoring staff, and providing support during meal service times.
• Utilize leftovers in a safe and sanitary manner in production to avoid food waste.
• Establish, maintain and monitor food safety, food quality, and employee safety standards in accordance with governing Regulations, HACCP, Employer Policy.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Record production or operational data on specified forms.

Assisting Management Responsibilities

• Support management in the assessment and restructuring of delivery of kitchen services.
• Notify the Lead Chef on shift when equipment purchases or repairs are required.
• Inform Lead Chef on shift when food or inventory supplies are required while ensuring effective inventory controls and minimizing food waste/spoilage.
• Assist with menu generation and recipe ideation

Compliance and Improvement Responsibilities

• Uphold and promote the GAM’s values and promote a safe environment for residents, kitchen team, and personal safety.
• Participate in the Quality Improvement Program and Quality Enhancement Standards.
• Adhere at all times to the Employer’s Policies & Procedures, upholding Health Standard regulation requirements and the OH&S Act, WCB Act, and regulations.
• Actively participate in fire drills and understand fire, Workplace Hazardous Materials Information Systems (WHMIS), musculoskeletal injury prevention, and general safety procedures.
• Other duties as assigned.