Head Cook in Cochrane, Alberta at Rocky View Foundation

Head Cook Job Description

Position Title: Head Cook (Chef)

Department: Food and Beverage (F&B)

Location: Big Hill Lodge

Reports To: Lodge Manager

Organization Overview:

Rocky View Foundation is a not-for-profit affordable housing provider dedicated to improving the quality of life for low and moderate-income individuals and families. Our mission is to develop, manage, and maintain affordable housing solutions that support sustainable communities.

RVF Core Values:

Collaboration
Authenticity
Resourceful
Engaged

Position Summary:

The Head Cook is responsible for overseeing all food and beverage operations in the kitchen and dining room. This role involves menu planning, food preparation, staff management, and ensuring the highest standards of food quality, safety, and hygiene. The Head Cook will also be tasked with managing kitchen inventory, controlling costs, and providing exceptional experiences for our residents.

Key Responsibilities:

1. Menu Development and Planning
   • Create, update, and innovate menus based on seasonal ingredients, resident preferences, and culinary trends.
2. Food Preparation
   • Supervise and participate in the preparation and presentation of food to ensure consistency and quality. Ensure all food is prepared to the highest standards and in a timely manner.
3. Staff Management
   • Hire, train, and manage food and beverage department staff, including cooks, dishwashers, and dining room assistants.
   • Organize staff schedules to ensure efficient F&B operations, and delegate specific tasks to staff and oversee their execution.
4. Quality Control and Safety
   • Implement and enforce food safety and hygiene standards, complying with health regulations. Ensure kitchen cleanliness and maintenance of all equipment.
5. Budgeting and Cost Control
   • Monitor inventory levels, conduct stock checks, and order supplies as needed.
   • Control food costs by minimizing waste, managing portion sizes, and optimizing ingredient use.
   • Assist in budgeting and financial planning for F&B operations.
6. Resident Interaction and Service
   • Gather and address resident feedback, ensuring satisfaction and handling special requests.
7. Administrative Duties
   • Maintain detailed records of kitchen operations, including recipes, food inventory, and staff schedules.

Qualifications:

Education:

• Culinary degree or equivalent certification preferred.

Experience:

• Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a supervisory role, preferably in a senior living or healthcare setting.