Regional Cook – Marquise Hospitality
Position: Regional Cook
Reports to: Regional Executive Chef
Location: Vancouver, BC
Salary: $50,000, 3 weeks vacation, excellent healthcare benefits, RRSP matching plan (compensate for mileage between sites)
Working schedule: Monday to Friday (daytime working hours), potential for weekend work as required.
Imagine working in a place that brings out the best in you and helps others feel right at home. We provide an environment that balances independence with support. We customize our care, so that it’s right for our residents and their loved ones. A funny thing happens when we encourage our residents to engage and enjoy—we do the same. This is healthy living at its finest. Join us.
Why work with Marquise Hospitality? We are a member of Compass Group Canada, the leading foodservice and support services company. We’re committed to delivering an exceptional experience within the Senior Living industry. Choose a job that makes a difference in people’s lives every day—including your own.
Overview: The Regional Cook is accountable to the Support Services Manager to ensure the efficient operation of all Food Services at the facility. This encompasses the administration, staffing/scheduling, client/customer relations, supervision of production, knowledge of healthcare systems and standards for all aspects of the Food Services. It is the responsibility of the Manager to ensure that the departments operate in accordance with all policies and procedures of the Facility.
Now, if you were to come on board as one of our Regional Cook, we’d ask you to do the following for us:
In conjunction with the Dietitian, the Regional Cook must ensure the nutritional and therapeutic requirements of the residents are met through menu planning, the development of standardized recipes, and production sheets.
The Regional Cook is responsible for monitoring and evaluating meal preparation and service to ensure established standards are maintained for both quality and quantity of all meals and snacks. It is the responsibility of the Sous Chef to develop and maintain a strong knowledge of resident preferences and incorporate these preferences into service delivery.
The Regional Cook will facilitate ongoing communication with all stakeholders in the facility including administration, nursing, residents and their families and staff.
The Regional Cook will ensure all quality controls are met for all products and services delivered to the Residents and their Guests.
The Regional Cook will order of all products in accordance with Compass Groups buying specifications.
The Regional Cook will maintain inventory control and complete all financial reporting according to the Compass Group fiscal schedule. The Sous Chef will maintain appropriate budgetary and cost controls and provide operational reports to the District Manager as required.
The Regional Cook is responsible for (with assistance from the District Manager as needed) all scheduling, hiring, firing and disciplinary action of all food service staff in accordance with Company and Government standards.
The Regional Cook will build and maintain a strong Food Service Team and carry out all training and Human Resource Programs implemented by Compass Group. This will include regular performance appraisals, compliance with all personnel file requirements and ongoing maintenance of such programs.
The Regional Cook will implement and control a Food Safety Plan that incorporates all Quality Assurance measures including but not exclusive to HACCP, WHIMIS, and all WCB regulations. The Manager will be required to comply with the Company Audit procedures and schedule.
The Regional Cook will act of the primary liaison with the on-site client.
The Regional Cook will attend and participate in meetings as requested by client, including attendance at Resident Council Meetings and Family Meetings.
It is the responsibility of the Regional Cook to complete all payroll, period summaries and sales reports in a timely and accurate manner.
From time to time the Regional Cook may be asked to attend functions, training seminars, and meetings as requested by the Company and/or client.
The Regional Cook will work with the Recreation department, to develop and assist in the implementation of special events and programs as required.
The Regional Cook will develop and implement a cleaning schedule for the food services department, including the maintenance and cleaning of kitchen equipment, and general cleaning of the dining room and kitchen.
Oversee day to day operations in conjunction with the Support Services Manager and Environmental Services Manager.
Think you have what it takes to be our Regional Cook? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role
A minimum of three years cooking experience
Excellent communication skills.
Proficiency on the computer, including MS Word programs.
Advanced Food Service Training (AFST) is a must or will complete AFST within 90 days of hire
Thank you for your interest in a career with Compass Group!
Only those selected for an interview will be contacted.
We will consider your resume for additional opportunities.
Compass Group Canada is committed to fostering a diverse and representative workforce and an inclusive work environment where all employees are treated fairly and equitably which includes providing accommodation. Health, Safety, Environment and Quality (HSEQ) is also an operational priority. Safeguarding the health and safety of our people and customers is essential to the success of our business.
Learn more about us at www.compass-canada.com!