Burlington, ON L7T 0A2

Full-Time - Regional Culinary Specialist

Responsibilities

The Culinary Operations Specialist (COS) performs culinary operations in the absence of a community’s Executive Chef (EC) or Sous Chef. While working in the community the Specialist will ensure that prior to a new EC being hired, systems and standards are in compliance, kitchen operations are organized, and staff understands the expectations of their jobs. This allows a newly hired EC a strong foundation from which to operate from day one in the community.

The Specialist will work with the new EC for 1-2 days to help transition culinary operations from the Specialist to the EC. The Specialist will work closely with the Divisional Director of Culinary Services (DDCS) to assure continuity of Atria Retirement Canada’s culinary policies, expectations, and standards.

Customer Service:

• Meet with residents to create a baseline of resident satisfaction then create plan to improve satisfaction.
• Work with the Dining Room Manager so that s/he has a clear understanding of how to provide high level of customer service and how to create a restaurant style dining atmosphere.
• Conduct wait staff training sessions on proper service in the dining room. Training includes order taking and table service, dining room first impressions, staff appearance, and dining enhancement programs.
• Confirm that all culinary staff works closely together to deliver a food product that exceeds the residents’ and/or guests’ expectations.
• Work alongside with the kitchen staff as needed to ensure that all food is prepared according to Company expectations and resident preferences.

Quality Enhancement/Provincial Inspections:

• Review Food Safety and production standards with culinary services staff and ensure that all systems are in place to maintain compliance with Provincial regulations.
• Delegate tasks to staff so that the kitchen and restaurant areas are maintained at the highest level of cleanliness and quality at all times.
• Develop community specific cleaning schedules to ensure that the kitchen, dining rooms, and additional dining venues are maintained at the highest level of cleanliness.
• Ensure that all food is prepared, stored, and served according to Food Safety Standards and with provincial and/or local health code requirements.

Leadership:

• Meet with staff to jointly develop opportunities for improvement in order to meet operational goals.
• Interview and hire staff for the Culinary Services department.
• Assist with on boarding and training of new Culinary Services Staff.
• Assist Kitchen and Restaurant staff with culinary operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed.
• Conduct and participate in monthly department meetings/in-services.
• Responsible for planning, preparation and execution of Engage Life events, special events, banquets, and theme meals.

Fiscal Responsibilities:

• Work with the Executive Director/Community Business Director on current month’s budget and spend downs.
• Initiate and maintain spend down process (monthly expense management).
• Work with the staff and residents in the planning and development of recipes and menus based on residents’ likes and dislikes, while maintaining monthly budgets.
• Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs.
• Confirm that there is appropriate inventory of kitchen supplies, small wares and table ware. As needed work with the Executive Director to bring inventories up to par as the budget permits.
• Work with the purchasing department to ensure that approved vendors are being used.
• Maintain strong and positive relationships with all vendors.

Marketing and Public Relations:

• Work closely with the Community Sales Director and community staff to market the community.
• Ensure that the kitchen and restaurant staff understands Company expectations and first impression requirements.
• May perform other duties as assigned and/or requested