Lead Cook

At West Coast Seniors Housing Management, we see our communities as a family and we are equally committed to our residents and our staff. We provide an engaging work environment and treat each other with respect and dignity. We invest in the growth and development of our teams to actively participate in the creation of memories and moments that matter to our residents.

The Lead Cook reports to the Head Chef/ Support Services Manager or designate is responsible for the day to day operations of the kitchen and the preparation of nourishing, and visually appealing meals for all persons served. This role supervises and provides input into food services staff routines and schedules.

Include but not limited to:

1. Be an engaged collaborative team player, developing and maintaining professional relationships that support and strengthen the organizational culture and purpose.

2. Responsible for the production and service of menus using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.

3. Coordinates the activities and provides direction to cooks and food services staff during production, presentation/service and cleanup of assigned area(s).

4. As required the Lead Cook is responsible for the supervision of the food service department and the day to day operations. This includes: directing production and service staff, scheduling, interdepartmental communications, troubleshooting and emergencies.

5. Performs and documents results of required audits; corrects and provides direction as necessary.

6. Ordering food and kitchen supplies based on planned menus and recipes.

7. Estimates production requirements according to the needs of the community and ensures maintenance of food rotations in storage/inventory in order to minimize spoilage and waste.

8. Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the community.

9. Participates in the daily planning related to food services by providing input and participating in the development of menus and recipes.

10. Actively participates in orientation of new staff, community programs, meetings, committees and educational in-services.

11. Maintains a safe environment for residents, family and staff, through:

12. Performs other related duties as required.

1. Grade 12; or equivalent.

2. Graduation from a recognized Cooks Training program or equivalent combination of education and experience.

3. Knowledge and experience with cooking, butchery, baking, kitchen equipment and machines.

4. Minimum of four years’ culinary experience in hotels, restaurants or health care required.

5. Minimum of one-year supervisory experience is required.

6. Must be knowledgeable of the Provincial Food Premises regulation and Canada’s Food Guide to Healthy Eating.

7. Must have knowledge of and experience with special and therapeutic diets.

8. Food Safe Level 1 Certificate - Level 2 an asset.

9. Red Seal Certificate preferred.

10. Serving it Right certification an asset.

11. All successful applicants must pass the vulnerable sector Criminal Record Check applicable to Provincial guidelines.

12. Demonstrates creativity, attention to detail and organizational skills with ability to delegate.

13. Basic mathematical skills necessary to understand recipes, measurements and portion sizes.

14. Ability to push, pull, stoop, crouch, lift and carry up to 50 lbs. Must be able to work with cleaners, detergents and other cleaning equipment.

15. Ability to work independently and follow instructions with minimal supervision.

16. Ability to read, write, and speak English proficiently and understand verbal and written instructions.