Interested in a career that makes a meaningful difference in the lives of others? One where you are valued and respected, listened to, and empowered to live up to your potential? If so, Chartwell Retirement Residences is the place for you.
We are always looking for empathetic, positive and passionate individuals committed to Making People's Lives Better. With over 200 residences across Canada, we have an opportunity for you that will make a difference in your life.
Reporting to the Food Services Manager, the Lead Cook is responsible for the preparation of meals for catered events inside the Bistro (The Hub) at Chartwell's brand new Corporate Head Office in Mississauga.
The responsibilities of this position include but are not limited to the following:
Support the Supervisor in the ordering of produce, meat and dried goods supplies for The Hubs’ food services and help to ensure that the receiving and inventory requirements are met and there is limited food wastage.
Coordinate the food production and general kitchen activities of the Cooks, ensuring The Hubs’ high quality food specifications and standards are met at all times. This includes providing task assignment and direction during shifts.
Prepare, cook and serve meals in the various food service outlets. This may include, but not limited to, soups, sauces, bread and desserts, rice and starches, meat, fish, and poultry, fresh and processed vegetables, canning, preserving and other food production.
Work in various settings including Café stations, and Catering services, employing a professional, friendly and courteous customer service approach in all activities.
Prepare meals within specified time frame, and ensuring quality and consistent product based on established standards.
Ensure that all scheduled catering contract requirements are met, including the set up/tear down of events.
Assist in planning and production of daily and weekly specials, program food needs, and special events.
Clean and maintain all work surfaces, including tables and floors, at completion of meals.
Clean and sanitize kitchen equipment and appliances such as: meat slicers, mincers, choppers, mixers, ovens, grills, deep fryers, steamers, skillets etc.
Sort and dispose of garbage according to the recycling program and maintain garbage cans and bins in a clean and sanitary manner.
Supervise washing, cleaning and sanitizing all kitchen counters, tables, floors, bins, refrigerators, freezers, garbage containers, dining spaces furniture, shelves, windows, walls, carts, trolleys, coffee and beverage machines and any equipment used in the preparation of food and serving areas as per the schedule.
Collect and dispose of/or saves leftovers and waste.
Complete inventory tracking sheets, prepare food and supplies orders for approval, receive goods, confirm order accuracy, lift, carry, unpack and properly stores supplies/food in refrigerators, freezers and various storage areas and rotates food according to expiry dates throughout the building.
Comply with all requirements and guidelines related to safe food handling practices, and all other applicable legislation and regulations including but not limited to Health and Safety legislation and Chartwells’ internal policies;
Interact with customers, take food orders, prepare and serve food according to portion control guidelines, checks food temperature, quality and correct dietary application. Check daily online orders prepare and sign off and move to pickup area.
Provide leadership and motivation to ensure staff works to meet goals while enjoying job satisfaction.
Schedule and assign work.
Monitor and evaluate staff performance
Other duties as assigned.
The ideal candidate will possess:
Preferred Red Seal or current equivalent qualifications as a Cook from a recognized cooking program.
Food Safe Certificates I and II considered an asset.
First Aid Certification considered an asset.
Three to five years of experience in a volume food preparation environment in the health care or hospitality industry.
One to three years of experience in a Lead Cook position.
Skills & Abilities:
Demonstrated ability to effectively work with staff and an ability to work both independently and as a part of a team.
A commitment to local and sustainable food, and a desire to educate and champion the food community.
Ability to operate and clean various pieces of food services equipment.
Fundamental knowledge of the Occupational Health and Safety Act, WHMIS, the Sanitation Code and the legislation related to this work.
Highly developed interpersonal, verbal and written communication and customer services skills.
Ability to work with and communicate effectively to a broad range of stakeholders.
Demonstrated ability to manage multiple demands within tight deadlines.
Willingness to work weekends, shifts and holidays as assigned.
Ability to perform basic mathematical calculations.
Ability to lift heavy items up to 50 lbs. and perform various cleaning duties.
Proven ability to handle confidential and sensitive information with discretion and tact.
Work involves standing for extended periods of time, lifting and carrying heavy trays and items.
Fingers and manual dexterity is necessary to handle instruments.
Wear personal protective equipment (or clothing) as required by task, MSDS, or Chartwell policy.
Work is generally performed in a kitchen/cafeteria environment.
Exposure to heat or cold temperatures (freezer).
Exposure to noise from kitchen equipment.