Cook ii Jobs

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- $60,000–$68,000 a year
- Full-time
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- English
- Hotel
Quick apply
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Cook (Part-time)
Arabella Retirement Living —Belleville, ON
- $20 an hour
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1d
Head Chef/Kitchen Manager
Jardins Bellerive —Rockland, ON
- $24–$30 an hour
- Weekends as needed
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- Flexible schedule
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Cook II- Youyu Noodle Bar
Hard Rock Hotel & Casino Ottawa —Ottawa, ON
- $21.37 an hour
- Full-time
- Bar
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- Cooking
Quick apply
1d

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Executive Chef/Dining Services Manager - Hazelton Place
Verve Senior Living —Toronto, ON
Participates in the development of, and implementation of, a plan of care for residents that supports independence, as a member of the multi-disciplinary team.
$60,000–$68,000 a year
Quick apply

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Executive Chef/Dining Services Manager - Hazelton Place

Verve Senior Living
Toronto, ON

Quick apply

Job details

Full-time

Skills

Cooking
English
High school diploma or GED
Food service experience
Food preparation
Smart Serve

Full job description

Come join us and help make a difference in the lives of older adults! As employees at a Verve Senior Living Retirement Residence, our primary goal is to help each person, have a great day, every day! Our employees thrive on collaboration and have a passion for excellence, achieving multiple awards including the Order of Excellence in Quality, from Excellence Canada. As part of our team, the things you do are key to helping us achieve our shared vision of helping seniors live longer, better. Oh, and you’ll also have a lot of fun doing it. Want to join us?

ACCOUNTABILITY OBJECTIVE:

Under the direction of the general manager, is responsible for the dietary services of residents in accordance with the philosophy, objectives and standards of the residence. Ensures all nutritional and special diet requirements are met in providing appetizing meals and snacks.

BACKGROUND/QUALIFICATIONS

Must have the Smart Serve Certification.
Minimum Grade 12. Completion of Cooks Journeyman papers or equivalent and/or completion of Food and Beverage course and current membership in the Food Service Supervisors Association is required.
A minimum of two years experience in volume food preparation at a Cook I or Cook II level and/or supervision in a hotel/restaurant or institutional setting will be given preference.
Must be able to communicate, both written and orally, in the English language. Must be familiar with computerized on line ordering systems and dietary software.

KEY RESPONSIBILITIES

Participates in and contributes to the Verve Quality Improvement (VQI) program.
Recruits, selects, hires and orientates staff in the dining services department.
Conducts employee appraisals of staff during probationary period and on an annual basis.
Participates in the Diversicare menu planning process. Ensures that menu modifications are made to suit the resident needs.
Decides on menu changes as necessary and ensures changes are recorded according to departmental procedures.
Monitors and controls wastage. Monitors dining room attendance as well as tray service requests, if any.
Provides direction for scheduled work duties and routines ensuring that residence procedures and standards are maintained. Ensures that service provided in dining room meets the expectations of the residence.
Prepares food for residents and guests on scheduled days in accordance with sanitation and safety regulations, the planned menu and methods best suited for the nutritional quality and appearance of the food.
Seeks comments and recommendations for residents, families and staff as to ways to improve meals and service. Ensures appropriate action is taken in response to concerns expressed by residents, their families or staff.
Chairs the food meetings for residents. Provides a review and action plan based upon the comments of the previous month.
Plans, organizes and directs catering functions in conjunction with marketing coordinator and/or recreation services manager. Seeks possible opportunities to provide catering, special functions, to residents, family and community.
Conducts regular meetings with departmental staff for purposes of problem solving and training.
Ensures that in-service and training programs are provided for all dietary staff. Conducts and participates in staff development.
Orders food, chemical and smallware supplies for food services department and ensures that they are properly stored in a secure environment, and issued in a controlled manner. Ensures the safe and proper use of equipment and supplies.
Ensures adherence to departmental policies and procedures for sanitation, safety, infection control and quality assurance.
Assists the general manager with the preparation of the annual operating budget.
Maintains records and provides reports as required for department financial management. Documents additional purchases and communicates with bookkeeper for inclusion on resident invoice.
Prepares and submits reports, which include but are not limited to, purchase journal and accrual sheet as well as submits coded invoices weekly.
Assesses the needs of individual residents and organizes for the provision of services to promote maximum resident independence. Conducts admission nutrition profiles for all residents within 72 hours of admission. Establishes records for all new residents.
Maintains effective communications and good interpersonal relations with resident, their families, outside agencies such as salespersons, fellow department managers and staff.
Ensures accurate records of dietary observations and procedures are maintained. Completes monthly department report, Key Indicator report and other administrative reports.
Updates job duty routines on a continual basis.
Maintains food service manual and updates policies and procedures regularly. Assists with the implementation and enforcement of all policies and procedures.
Ensures that in-services programs and training programs (e.g. safe food handling hygiene) are provided for all dietary department staff. Performs other staff development functions and conducts regular staff meetings as required.
Prepares bi-weekly staff schedules in accordance with the collective agreement and prepares payroll sheets for submission to payroll.
Assists in maintaining a neat, clean and safe environment for residents and staff according to the standards of the residence. Recognizes safety hazards and takes appropriate action. Reports incidents promptly. Reports all incidents and occurrences to the general manager. Reports unsafe or broken equipment to environmental services manager.
Participates in the development of, and implementation of, a plan of care for residents that supports independence, as a member of the multi-disciplinary team. Assumes a pro-active role in identifying those residents who need additional services.
Attends and participates in regional dining services manager’s meetings.
Ensures that the food services department and related areas (dining rooms, lounge, serveries) meet environmental safety standards. Reports any hazards including faulty equipment to maintenance.
Participates in, and contributes to, the residence’s fire prevention, pest control and infection control programs. Complies with the Occupational Health and Safety Act, WHMIS, and the Workplace Safety & Insurance Act.
Complies with all corporate policies and procedures.
Completes all required mandatory training/education.
Participates on corporate or various association committees as requested.
Performs other related duties as delegated or assigned by the general manager.

"We accommodate persons with disabilities in the hiring and recruitment process."

All offers of employment are subject to a Criminal Background Check. We thank all who apply; however, only candidates under consideration will be contacted.

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Executive Chef/Dining Services Manager - Hazelton Place

Sales Development Representative II, Emerging - Instacart Business

Cook (Part-time)

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