Chef

Title: Chef

Department: Kitchen

Reports to: Director of Care

Hours: 25 hrs/week

Position Summary:

Reporting to the Director of Care, the Chef budgets, plans, prepares and delivers exceptional culinary and nourishing experiences for clients of Hospice Niagara in a safe, wholesome and cost-effective manner.

The Chef also supports the planning and preparation of food and meals for fundraising and other special events and is a key point of contact for the Public Health Inspector during routine visits.

The Chef performs all duties in a safe and healthy manner, in accordance with Hospice Niagara’s policies and procedures, the Occupational Health and Safety Act, and all other applicable legislation.

Key Responsibilities:

• Ensuring goals and objectives are developed and executed in alignment with the vision, mission, values, and strategic priorities of Hospice Niagara

• Engaging with residence clients to understand food preferences, requirements, and respecting and accommodating cultural needs

• Menu planning, purchasing, and preparation for Day Hospice, Residence, daily soup, and other programs
• Maintaining inventory and shopping for ingredients and other supplies; maintaining food storage areas (i.e., fridges, pantry, shelving, etc.)
• Attending weekly rounds and providing input related to the nutritional needs of clients
• Mentoring and training new staff, volunteers, and students in food preparation processes
• Demonstrating and coordinating food preparation techniques and practices
• Maintaining standards, including food preparation as outlined by Public Health Unit; serving as a key point of contact for routine inspections
• Identifying and coordinating maintenance and repairs of kitchen equipment (i.e., stove, dishwasher, blender, etc.)
• Maintaining budget and responsible for ongoing cost analyses
• Recording client’s nutritional intake information and instructions
• Working proactively to protect the interests of the organization and mitigate risk, whenever possible; advising supervisor of issues and working with a solutions-based approach
• Raising positive community awareness of hospice palliative care and of the programs and services provided by Hospice Niagara
• Demonstrating personal initiative and participation in other aspects of working for a non-profit organization, including participating in organizational events and fundraising activities
• Supervision, training, and input into performance management of kitchen volunteers
• Overseeing and guiding kitchen volunteers to support food preparation
• Other duties, as assigned

Skills & Attributes:

• Strong sense of public health requirements with expert knowledge of kitchen equipment and procedures
• Exceptional customer and personal service skills with ability to anticipate the needs of clients
• High degree of self-direction and self-motivation
• Ability to focus on multiple tasks at one time, with regular interruptions
• Strong listening, problem solving, time management, and prioritization skills
• Highly developed judgment, diplomacy, confidentiality, and integrity
• Creative flair for coming up with innovative and original ideas related to resource allocation and meal planning
• Experience effectively communicating information in one-on-one and group settings
• Strong verbal and written communication skills in English (French and other languages considered an asset)
• Strong dedication to the vision, mission, and values of Hospice Niagara
• Proficiency in computer skills including Outlook, Microsoft Word, and Excel
• Occasional flexibility to work varying shifts, including days, nights, evenings, weekends, and holidays based on organizational needs
• Exhibit a professional, compassionate and caring approach
• Demonstrate strong active listening and interpersonal communication skills
• Ability to develop relationships based on trust, compassion, and empathy
• Effectively set appropriate boundaries and understand the limitations of volunteers in client care
• Demonstrate a high degree of self-direction and self-motivation
• Demonstrate a healthy adjustment to loss and exercise ongoing self-care

Academic, Training, Knowledge & Experience:

• Certificate or diploma in culinary management, cook apprenticeship, culinary innovation and food technology, culinary skills, or an equivalent combination of education and work experience
• Additional training in commercial food preparation (considered an asset)
• At least two years of related work experience
• Experience working in a non-profit setting (preferred)
• Vulnerable Sector Police Check (favourable, within past 12 months)
• Safe Food Handling (preferred, must be completed within 12 months of hire)
• Valid Ontario Driver’s License and access to reliable vehicle