Chef

Chef

Job Information
Author jhawks
Date June 21, 2022
Deadline Open
Type Full Time
Company Hospice Niagara
Salary 19.39 - Per Hour
Location St. Catharines, ON
Category Cook
Contact Information
[email protected]

Reporting To: Director of Care

Union: SEIU Local 1

Status: Full Time: 25 hours/ week

Position Summary

Reporting to the Director of Care, the Chef budgets, plans, prepares and delivers exceptional culinary and nourishing experiences for clients of Hospice Niagara in a safe, wholesome and cost effective manner.

The Chef also supports the planning and preparation of food and meals for fundraising and other special events, and is a key point of contact for the Public Health Inspector during routine visits.

The Chef performs all duties in a safe and healthy manner, in accordance with Hospice Niagara’s policies and procedures, the Occupational Health and Safety Act, and all other applicable legislation.

COVID-19 vaccine is a requirement of the job unless you have an exemption based on medical or on a ground pursuant to the Ontario Human Rights Code.

Key Responsibilities

  • Ensuring goals and objectives are developed and executed in alignment with the vision, mission, values and strategic priorities of Hospice Niagara
  • Menu planning, purchasing and preparation for Day Hospice, Residence, daily soup and other programs
  • Maintaining inventory and shopping for ingredients and other supplies; maintaining food storage areas (i.e. fridges, pantry, shelving, etc.)
  • Attending weekly rounds and providing input related to the nutritional needs of clients
  • Mentoring and training new staff, volunteers and students in food preparation processes
  • Demonstrating and coordinating food preparation techniques and practices
  • Maintaining standards, including food preparation as outlined by Public Health Unit; serving as a key point of contact for routine inspections
  • Identifying and coordinating maintenance and repairs of kitchen equipment (i.e. stove, dishwasher, blender, etc.)
  • Maintaining budget and responsible for ongoing cost analyses
  • Recording client’s nutritional intake information and instructions
  • Working proactively to protect the interests of the organization and mitigate risk, whenever possible; advising supervisor of issues and working with a solutions-based approach
  • Raising positive community awareness of hospice palliative care and of the programs and services provided by Hospice Niagara
  • Demonstrating personal initiative and participation in other aspects of working for a non-profit organization, including participating in organizational events and fundraising activities
  • Supervision, training and input into performance management of kitchen volunteers
  • Other duties, as assigned

Skills & Attributes

  • Strong sense of public safety with expert knowledge of kitchen equipment and procedures
  • Exceptional customer and personal service skills with ability to anticipate the needs of clients
  • High degree of self-direction and self-motivation
  • Ability to focus on multiple tasks at one time, with regular interruptions
  • Strong listening, problem solving, time management and prioritization skills
  • Highly developed judgment, diplomacy, confidentiality and integrity
  • Creative flair for coming up with innovative and original ideas related to resource allocation and meal planning
  • Experience effectively communicating information in one-on-one and group settings
  • Strong verbal and written communication skills in English (French and other languages considered and asset)
  • Strong dedication to the vision, mission and values of Hospice Niagara
  • Proficiency in computer skills including Outlook, Microsoft Word and Excel
  • Occasional flexibility to work varying shifts, including days, nights, evenings, weekends, and holidays based on organizational needs
  • Exhibit a professional, compassionate and caring approach
  • Demonstrate strong active listening and interpersonal communication skills
  • Ability to develop relationships based on trust, compassion and empathy
  • Effectively set appropriate boundaries and understand the limitations of volunteers in client care
  • Demonstrate a high degree of self-direction and self-motivation
  • Demonstrate a healthy adjustment to loss and exercise ongoing self-care

Academic, Training, Knowledge & Experience

  • Certificate or diploma in culinary management, cook apprenticeship, culinary innovation and food technology, culinary skills, or an equivalent combination of education and work experience
  • Additional training in commercial food preparation (considered an asset)
  • At least two years of related work experience
  • Experience working in a non-profit setting (preferred)
  • Vulnerable Sector Police Check (favourable, within past 12 months)
  • Fundamentals of Palliative Care (preferred, must be completed within 12 months of hire)
  • First Aid/CPR (preferred, must be taken within 12 months of hire)
  • Safe Food Handling (preferred, must be completed within 12 months of hire)
  • Valid Ontario Driver’s License and access to reliable vehicle

Job Type: Full-time

Salary: $19.39-$25.85 per hour

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