Chef de Cuisine (3 Month Contract)

Compass Group - Victoria, BC (13 months ago)

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Company Description

Position: Chef de Cuisine (3 month contract position)

Salary: $52,000 annually

Shifts: 3 Month Contract (1st October – 31st December) with potential to extend

Start Date: 1st October 2019

Location: Berwick Royal Oak, Victoria, BC

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. We’re committed to delivering an exceptional experience within the Senior Living industry.

Marquise Hospitality, a Division of Compass Group Canada, specializes in hospitality services; food, housekeeping, laundry, maintenance and reception services. Currently we employ over 3,000 employees in over 110 different locations across Canada providing services to Senior Living facilities, Independent, Assisted and Residential Care.

We are seeking candidates who believe our service promise of putting Resident First (R1) by Connecting, Serving and Caring. If you’re an individual who lives the promise of “warm and caring experience that starts with ME” then we want YOU!

What’s in it for you?

If you are looking for a stable, growing organization that can help you launch a career with endless advancement opportunities, you belong at Compass Group.
Compass Group offers a wealth of training and development opportunities and career pathing puts you in control of your future.
Perks – enjoy amazing savings on entertainment, travel, dining, insurance, car rentals, etc. through our Total Rewards program.

Job Summary:
With this position, you will have the opportunity to live and work in the welcoming community of Victoria, BC. Situated on beautiful Vancouver Island, Victoria offers and excellent quality of life, including a wide range of outdoor and indoor recreational choices for families and outdoor enthusiasts to enjoy. This is Vancouver Island at its best!

Job Description

Now, if you were to come on board as one our Chef de Cuisine, we’d ask you to do the following for us:

Able to perform tasks and duties at all stations/shifts as required (including morning cook, morning chef, evening chef, pub chef, bistro chef, evening prep, evening expediter, catering and room services etc.)

Cooks and otherwise prepares foods according to recipes.

Cuts, trims, bones and carves meats and poultry for cooking.

Responsible for quality and consistency of product taste and presentation.

Insures all deadlines are met in food production based on production orders.

Cooks and carves meats, and prepares dishes.

Weigh and measures designated ingredients.

Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.

Properly stores foods in designated areas following wrapping, dating, and rotation procedures.

Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.

Resolves customer concerns.

Interacts with co-workers to ensure compliance with company service standards, and inventory control procedures.

Assures compliance with all sanitation, Food Safe, Health and Safety, production, and merchandising requirements.

Assists Executive Chef with menu planning, recipe development, daily specials, C.H.A.T, Q.A.Q.T programs, JHSC meetings, wastage management, culinary leadership

Perform and assist Executive Chef in the following tasks as required by “Operation Responsibilities Overview” including but not limited to:

Scheduling, including review and approved hourly kitchen staff vacation request

Ordering according to par level through approved suppliers

Daily production checklists

Complete daily and weekly QA self-audit

Attend all food service meetings

Respond to all management request, and respond to emergency

Hiring and perform orientation, monitor staff online training progress

Hourly kitchen staff performance review and working with HR department to document and perform Disciplinary Action

Assist with Epay/payroll entries

Review, approve and enter weekly invoices into WOR

Assist with monitoring of food and labor costs to align with budgets

Menu planning (seasonal, weekly and daily menu) and recipe development

Responsible for completing monthly C.H.A.T, Q.A.Q.T programs, JHSC meeting, wastage management documentation


Think you have what it takes to be our Chef de Cuisine? 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 passion for food, customer service and innovation.
A hands on leadership approach and ability to be part of a team
Culinary Red Seal Certificate
5 years’ experience in executive level culinary management.
Fine dining or hotel experience an asset
Advanced Food Service Training (AFST) is a must or will complete AFST within 90 days of hire.
Demonstrate in-depth knowledge and excellent techniques of the following

Vegetables and starch cookery: preparation methods of Vegetables and Starch (including potato, rice and pasta) a la carte and banquet service

Baking & Dessert Techniques

Meat and poultry cookery

Seafood cookery

Soups, Sauce and stocks

Cold kitchen

Egg and breakfast cookery

Quick Order cooking and banquet style cooking

Dietary and texture modification

menu planning skills

Microsoft office skills (excel, outlook, word)

Important note: **A satisfactory Criminal Record Check is a condition of employment, and a Tuberculosis Screening Test results will be required. **

Additional Information

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!