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Added 8 mins ago
QS
restaurant assistant manager
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- Full-time
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CI
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Growth opportunities performing essential work to support North America’s food distribution system
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C
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EI
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QM
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EP
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Added 9 mins ago
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AI
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Hospice Niagara

Chef

Welland, ON, Canada
St. Catharines, ON, Canada

$27.7 to $28.39 CAD / hour · Full-time · Temporary

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Job details

Pay: $27.7 to $28.39 CAD / hour
Job type: Full-time · Temporary
Posting language: English

Original job description

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

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More about this job

Responsibilities

The Chef is responsible for planning, preparing, and delivering nutritious meals for hospice clients while managing kitchen inventory and budgets. They also oversee kitchen volunteers, ensure compliance with public health standards, and support organizational fundraising events.

Requirements

Candidates must possess a certificate or diploma in culinary management or equivalent experience, along with at least two years of related work experience. Proficiency in food safety standards, strong interpersonal skills, and the ability to work in a non-profit environment are required.

Skills

Menu planning
Food preparation
Inventory management
Budgeting
Public health compliance
Kitchen equipment maintenance
Staff mentoring
Volunteer supervision
Customer service
Time management
Problem solving
Communication
Microsoft Word
Microsoft Excel
Outlook
Culinary management

Visa sponsorship

Not detected in the job text

Keywords

Culinary management
Cook apprenticeship
Food technology
Public health
Kitchen equipment
Inventory control
Budgeting
Cost analysis
Hospice care
Palliative care
Non-profit
Volunteer management
Safe food handling
Microsoft Office
Outlook
Word
Excel
Occupational Health and Safety Act
Meal planning
Client nutrition

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