Kitchen Lead

Kitchen Lead (Regular Part-time)

Reporting to the Facilities Coordinator, the Kitchen Lead is responsible for the nutritional support of our residents and guests. The purpose of our kitchen is to provide meals for the residents, and meals, snacks or refreshments as deemed appropriate for families and guests. The kitchen is manned by a team of dedicated volunteers from 7:30am to 7:00 pm over 3 shifts daily. The Kitchen Lead is responsible for coordinating and directing all aspects of kitchen operations, while maintaining high quality menu options and service levels. Thy are expected to maintain appropriate inventory and supply levels, create and prepare menu items appropriate for people receiving palliative care in an efficient manner. The Kitchen Lead is further required to ensure the safe and healthy preparation of meals and sanitation techniques at all times to avoid cross-contamination and the spoiling of food and beverages. Other duties may be required.

· To be an effective participant in the leadership team

· Oversee all kitchen operations ensuring healthy and safe work practices.

· Order inventory and create an inventory system for kitchen supplies, ensuring sufficient stock levels.

· Create, review and update menu options for resident’s participants and families.

· Establish, implement and communicate menu recipe requirements.

· Be the first point of contact for kitchen volunteers and work collaboratively with the coordinator of volunteers re scheduling and the coordination of training.

· Mentor and complete orientation of new kitchen volunteers.

· Provide ongoing kitchen training, and knowledge transfer to the kitchen teams.

· Ensure the safe storage and disposal of food and beverages.

· Ensure preparation and cooking stations are stocked appropriately.

· Maintain equipment logs and notify coordinator of any repairs or maintenance required for kitchen appliances and equipment.

· Enforce proper sanitation and preparation practices and procedures.

· Develop and maintain policies and procedures relating to kitchen coordination.

· Regularly review and modify shift duties as needed.

· Adhere to and enforce hospice policies.

· Post-Secondary diploma in Business Management, Culinary Arts or Hospitality considered an asset.

· Secondary School Diploma required.

· 3-5 years' Management experience in the Hospitality or Restaurant industry preferred.

· Certified in Safe Food Handling

· Demonstrated ability to lead and direct a small team of casual kitchen staff.

· Ability to work collaboratively with volunteer teams.

· Ability to respond quickly in a dynamic and changing environment.

· Knowledge of dietary needs for people with advanced disease an asset.

· Knowledge of cost analysis, fiscal management, and budgeting techniques.

· Mature and professional demeanor, appropriate for a care environment.

· Manual dexterity required to operate various kitchen appliance and equipment

· Ability to lift up to 50 lbs.

· Standing and walking.

· Fast-paced environment.

Job Types: Part-time, Permanent

Salary: $19.31-$23.78 per hour

Expected hours: 10 – 25 per week

Benefits:

• Casual dress
• Company events
• Dental care
• Discounted or free food
• Employee assistance program
• Extended health care
• On-site parking
• Wellness program

Flexible Language Requirement:

• French not required

Schedule:

• Evening shift
• Holidays
• Monday to Friday
• Morning shift
• On call
• Weekends as needed

Education:

• Secondary School (preferred)

Experience:

• Hospitality Food Handling: 3 years (required)

Language:

• English (required)

Licence/Certification:

• Smart Serve (preferred)

Ability to Commute:

• Port Perry, ON L9L 1E2 (required)

Work Location: In person