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Reporting to the Executive Director, the Director of Culinary Services manages all aspects of the culinary service within the residence to provide an exceptional and nutritious dining experience to the residents, and to ensure the safe and efficient preparation and delivery of food within legislative and fiscal constraints.
Qualifications
Minimum of three (3) years experience in a Culinary Management role.
Completion of a two (2) year community college Food Services Supervisor course or equivalent;
Must hold a Red Seal designation or the equivalent;
Familiar with unionized environments and language;
Strong leadership skills and experience managing a team;
Ability to analyze challenging situations, provide assistance with problem solving and development of action plans;
Excellent time management and decision making skills;
Ability to multi task with minimal supervision;
Must possess strong interpersonal and team building skills as well as a positive attitude; ability to engage staff
Demonstration of exceptional oral and written communication skills;
Must have proficient computer skills
Current (within 6 months) Vulnerable Position/Sector Screening (VPS).
Types of Meals/Food Prepared
- All meals
- Full course meals
- Buffet
Essential Skills
- Reading text
- Document use
- Numeracy
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Computer use
- Continuous learning
Transportation/Travel Information
- Own transportation
Cook Categories
- First cook
- Cook (general)
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Food Safe Certificate
- Red Seal Certificate
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Schedule staff
- Recruit and hire staff
- Plan menus
- Organize and manage buffets and banquets
- Order supplies and equipment
- Manage kitchen finances
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare and cook special meals for patients as instructed by dietitian or chef
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Formal dining room
Security and Safety
- Criminal record check (abstract)
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