Full Time Head Chef

As the culinary visionary behind our new farm-to-fork dining experience, the Head Chef orchestrates the preparation of innovative and nutritious dishes using fresh, local – where possible, and diverse ingredients. By crafting dynamic, seasonal menus and adhering to the highest food service and safety standards, they ensure every plate delights the palate. Collaborating closely with a dedicated kitchen team, the chef guarantees the delivery of exceptional quality meals, continually evaluating the guest dining experience by creating seasonally appropriate meals that elevate the dining experience.

Food Services

• Control and direct the food preparation process and other relative activities.
• Ensure that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times.
• Collaborate with other members of kitchen staff to effectively run the kitchen.
• Make use of and decides on the best use of resources to minimize waste.
• Ensure that all food is of excellent quality and served in a timely manner.
• Create various recipes and strictly follow a menu plan in the preparation of food daily following Canada’s Food Guide taking into consideration the farm-to-fork philosophy, local offerings, and seasonal availability.
• Ensure all leftover food is stored in the appropriate manner to maintain proper health and safety.
• Be aware of/accommodate any special dietary needs and prepare an ongoing list of food supplies needed according to menus.
• Estimate food requirements for purchasing, monitor, and prepare ongoing food supply orders according to menus; maintain inventory and records of food, supplies, and equipment.
• Order, receive, check, and store food supplies when they are delivered; maintain the cleanliness of the kitchen and food storage areas (pantry, freezers, and fridges)
• Report to the maintenance supervisor or general manager if necessary, regarding equipment that is required/or broken which needs to be repaired or replaced.
• Analyze the menu and oversee kitchen setup and ingredient prep, delegating tasks as needed.
• Oversee kitchen operations, ensuring that everything runs smoothly, and customers receive their food in a timely manner.
• Cook entrees and prepare other menu items such as appetizers, entrees, salads, dressings, sauces, and desserts.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way.
• Take stock of ingredients and equipment and place orders to replenish.

Operations

• Establish staff and production schedules to ensure there is sufficient help throughout and to enable timely delivery of food items.
• Train new kitchen staff in operations and techniques, providing leadership, guidance, and instruction.
• Oversee food preparation, checking that all kitchen staff are performing their duties.
• Determine when there is a need for additional help to maintain satisfactory service.
• Assist with recruiting, interviewing, and hiring staff, including cooks and kitchen employees and servers when there is a need.
• Inspect work areas, supplies, ingredients, and cooking equipment to ensure constant conformance to regulatory standards.
• Meet with vendors, visit local growers as may be necessary to negotiate prices and arrange menu items for banquets, weddings, and other special occasions.
• Analyze recipes and make menu changes when necessary to optimize seasonal availability and minimize overhead costs while still keeping customers happy.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Oversee servers that provide service in the dining room.

Supervisory

• In consultation with the Retreat and Conference Centre Manager and Divisional Human Relations, hire, orientate, train, evaluate, recognize, and recommend disciplinary actions including termination in concert with Territorial/Divisional standards.
• Support, assist, train, schedule, performance manage staff and demonstrate work methods.
• Responsible to review and assign weekly workload and prepare work schedules for all staff.
• Ensure direct reports complete procedural, all mandatory e-learning, Fit for Mission training within the set time frame and constantly review the skills and competencies of staff to adequately meet the requirements of the job.
• Conduct regular performance appraisals, learning plans for direct reports and addressing performance issues when they arise with Retreat and Conference Centre Manager.
• Authorizes overtime, special leave, vacations, etc. for direct reports.

Health and Safety

• Monitor and oversee sanitation practices to ensure that employees strictly adhere to the standards and regulations of cleanliness.
• Ensure food handler requirements are adhered to at all times by anyone working in or entering the kitchen.
• Ensure that Department of Health and Fire regulations are adhered to in the kitchen and food storage areas and other areas of the building.
• Check/record refrigerator and freezer temperatures; maintain cleanliness of all equipment, drawers, and cupboards and clean food preparation areas, cooking surfaces, and utensils.
• Follow guidelines for the safety and security of food and equipment and monitor practices to ensure adherence.
• Monitor and maintain kitchen equipment, report any equipment issues to supervisor.
• Maintain sanitation, hygiene, health and safety standards and safe handling of foods while performing duties.
• Work in compliance with OH&S Act and Regulations and abide by The Salvation Army’s health and safety policies and procedures.

Perform other related duties as required.

Working Conditions:

• This is a permanent full-time position based on 40 hours per week.
• Ability to lift/move on a regular basis up to 25 pounds (11.3398 kgs).
• This job requires walking, carrying, sitting, reaching, bending, twisting, climbing, stooping, kneeling, and crouching frequently and working in a standing position for long periods of time.
• Some travel (10%) is required for picking up supplies.
• Expected to use a TSA vehicle when available.

Normal hours of work – hours and work schedule will vary as operational requirements and follows a work rotation schedule and will include days, afternoons, evenings, and weekends.

• Completion of a Culinary School diploma.
• Red Seal certification would be a definite asset.
• Completion of a bachelor’s degree in culinary arts preferred.
• Current, valid Safe Food Handler’s Certification is required.
• Valid Ontario Class “G” Driver’s License, own vehicle and insurance and a current copy of a driver’s abstract for review and verification that is satisfactory to The Salvation Army, in its sole discretion, is required.

EXPERIENCE AND KNOWLEDGE:

• Minimum of five (5) years of prior related experience, with at least one (1) year of institutional cooking experience.
• Advanced knowledge of pastry techniques, baking and varied culinary styles preferred.
• Understanding of quality control, raw materials, and other techniques for the effective creation and distribution of food products.
• In-depth knowledge of culinary trends and best practices is essential.
• Up-to-date knowledge of cooking techniques and recipes.
• Basic computer skills and experience with Microsoft Office.
• Knowledge of the standards and regulations for food preparation
• Knowledge of food-related training techniques and curriculum.
• Advanced knowledge of cooking and food preparation techniques.
• Understanding of different culinary techniques and profiles and a desire to learn new techniques and flavours.

Alternative combinations of education and experience may be considered.

SKILLS AND CAPABILITIES:

• Ability to take the menu and reputation to the next level by leveraging expertise, industry knowledge, and culinary creativity.
• Ability to motivate others and lead by example.
• Excellent knife handling skills.
• Ability to exercise good judgement, work neatly, efficiently, and safely.
• Strong leadership skills and an ability to provide clear instructions to other members of the kitchen staff.
• Exemplary work ethic in high-pressure environment.
• Ability to use common kitchen tools, including ranges, graters, and cutlery.
• Exceptional culinary creativity is essential with the capability of creating dishes that set us apart and keep people coming back for more.
• Ability to make good food consistently, even in a busy kitchen.
• Excellent customer service, organizational and time management skills; attention to detail.
• Ability to work under pressure.
• Self-motivated/disciplined.
• Lead by example, by demonstrating a strong work ethic and a willingness to learn and be flexible.
• Ability to work independently and participate as an active and responsible team member.
• Exhibit good listening skills, have strong oral/written communication skills in fast moving environment.
• Excellent interpersonal skills, integrity, and adaptability.
• Ability and willingness to undergo applicable screening and background checks successfully that are satisfactory to The Salvation Army, in its sole discretion (i.e., The Salvation Army Abuse Registry) and provide an original copy of a Background Check screening.
• Ability and willingness to develop an understanding and support for the mission and purpose of The Salvation Army in Canada and its implications as related to position responsibilities.

The Salvation Army offers accommodation for applicants with disabilities in its recruitment process.  If you are contacted to participate in an interview or screening process, please advise us if you require accommodation.

We thank all applicants, however, only those candidates to be interviewed will be contacted.

You must advise your managing supervisor of your intentions prior to submitting your application.