JOB TITLE: Head Cook
Reports to: Executive Director
Work Schedule: Monday-Friday, 10:00am to 6:00pm (excluding statutory holidays). On scheduled Bingo days (every other Friday), hours are adjusted to 9:00am-5:30pm to accommodate brunch service.
ABOUT SOUTHERN ALCARE MANOR (SAM)
Established in 1975, Southern Alcare Manor (legally Southern Alcare Society & Industries) is a registered not-for-profit agency located in downtown Lethbridge, Alberta. We operate a 25-bed, long-term residential substance abuse recovery program serving both men and women. SAM provides a safe, stable, and therapeutic living environment for individuals who have a sincere desire to abstain from alcohol and drugs. Our "house" is basically self-contained, providing residents with the structure, life skills, and clinical support necessary to build a foundation for lasting, successful recovery.
Summary of Position:
Under the direction of the Executive Director, the Head Cook operates as the sole daily kitchen staff member and holds full ownership of all kitchen operations and meal services at Southern Alcare Manor. This position is crucial to the facility, responsible for providing nutritious, varied and appealing meals to all program participants and staff. The Head Cook independently manages food and kitchen inventory, weekly grocery shopping, kitchen cleanliness, and the operational coordination of relief and casual kitchen staff.
Beyond culinary duties, the Head Cook is a consistent, vital point of contact for residents during their stay. As such, the incumbent must consistently model empathy, respect, and care, contributing to the welcoming and safe atmosphere of the SAM community.
Essential Duties and Responsibilities
Kitchen Operations
1. Total Kitchen Management: Assume full, independent responsibility for the daily operations, organization, and cleanliness of the kitchen, ensuring strict compliance with Alberta Health Services (AHS) food safety and public health standards.
2. Staff Coordination: Oversee the kitchen schedule and coordinate workflows with relief and weekend cooks to ensure seamless meal service and consistent kitchen standards across shifts, as you are the primary operator.
3. Equipment Safety: Ensure the safe operation of all commercial kitchen equipment (ovens, slicers, mixers, knives). Monitor and log temperatures for all refrigerators and freezers, promptly reporting any mechanical deficiencies to the Executive Director and Maintenance.
Culinary and Inventory Management
4. Meal Planning: Develop and execute rotational menu plans (daily, weekly, and monthly), that balance nutrition, portion control, budget, variety and presentation.
5. Food Preparation: Prepare and serve lunch (11:30am) and dinner (5:00pm) on a consistent daily schedule, while preparing brunch services every other Friday for scheduled facility events.
6. Dietary Accommodation: Proactively track and accommodate the specific dietary needs, allergies, and restrictions of residents.
7. Purchasing and Budgeting: Conduct weekly grocery shopping using the company vehicle. Maintain accurate inventory logs, ensure optimal stock levels, and operate efficiently within the allocated food services budget.
Community and Culture
8. Resident Engagement: Interact with residents empathetically and respectfully. Model appropriate behavior, demonstrating respect for all individuals and facility standards.
9. Confidentiality: Maintain strict confidentiality regarding any client information or circumstances learned informally during daily interactions.
10. Compliance and Development: Ensure all house rules are followed within the kitchen and dining areas. Participate actively in mandatory staff development, training and facility meetings as required.
Qualifications and Requirements:
· Education: High School Diploma or equivalent required. Formal culinary training or equivalent professional kitchen experience is strongly preferred.
· Certifications:
o Valid Alberta Food Safety Certification
o Current CPR/First Aid Certification
· Driving Requirements: Valid Alberta Class 5 Driver’s License and a clean 3-year driver’s abstract (required for weekly grocery shopping using the company vehicle).
· Experience: Previous experience working with multicultural, multilingual, or vulnerable populations is highly valuable.
· Interpersonal Skills: Proven ability to build rapport, navigate conflict, and work self-sufficiently without direct supervision in the kitchen environment.
· Police Information Check and Vulnerable Sector Check
Physical Demands:
The physical demands described here are representative of those that must be met to successfully perform the essential functions of this commercial kitchen role:
· Ability to regularly walk, stand, stop, and navigate a fast-paced environment for extended periods.
· Ability to safely lift, carry, push, pull or otherwise move inventory and equipment weighing up to 50 pounds.
Working Conditions:
Work is primarily performed in a commercial kitchen within a residential setting. While the facility itself is active and collaborative, the Head Cook operates independently and is the only staff member working in the kitchen during regular daily shifts. Due to the nature of the facility, the incumbent may be exposed to contagious or infectious diseases. The work environment may also occasionally expose the incumbent to unpredictable or volatile behavioral situations requiring de-escalation awareness and adherence to facility safety protocols.
Pay: $25.70 per hour
Benefits:
- On-site parking
- Paid time off
Work Location: In person
