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
