Coordinates activities of other food-service employees. Creates an enjoyable dining experience for customers, staff and visitors.
Compensation
Fixed Pay Rate: $22.00 per hour.
Responsibilities
Provides quality customer service by providing one-on-one attention to detail.
Oversees and participates in the preparation and service of food and beverage items in accordance with company standards for presentation, sanitation, safety and portion control.
Helps plan menus.
Ensures timely, efficient meal service; supervises serving of meals.
Responds to customer complaints in person at the time of the complaint and via email for electronic complaints.
Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.
Compensation
Salary: $90,000 - $95,000
Responsibilities
Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
Maintains inventory of food and non-food supplies
Requirements
A.S. or equivalent experience
Nice to have: Catering experience
Nice to have: High volume, complex foodservice operations experience
Nice to have: Institutional and batch cooking experiences
Sous Chef responsible for managing kitchen operations, menu planning, and staff leadership in a luxury resort environment
Responsibilities
Assist the Head Chef in menu planning and recipe development with expertise in Nikkei Cuisine
Oversee daily kitchen operations, including food preparation, cooking techniques, and plating
Manage Robata Grill operations, including proper charcoal management, temperature control, and grilling techniques
Supervise and mentor kitchen staff members on Robata Grill techniques, Nikkei Cuisine preparation methods, food safety protocols, and professional kitchen conduct
Manage kitchen inventory, monitor stock levels of specialty Japanese and fusion ingredients, and coordinate with suppliers
Requirements
Culinary certification or formal culinary training (preferred)
Nice to have: kitchen management systems and inventory control software
Nice to have: knowledge of international cuisine and tropical ingredients
Responsible for nutritional care of patients, including assessment, planning, implementation, and evaluation of patient nutritional care plans.
Compensation
The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).
Responsibilities
Mentor and train team members
Perform varied clinical tasks of minimal complexity
Interview patients and/or families for nutritional history
Conduct nutritional assessment and develop patient-specific care plans
Recommend therapeutic diet modifications and supplemental feedings
Requirements
Master's Degree in Dietetics or related field
Current Registered Dietitian Certification with the Commission on Dietetic Registration
Responsible for storing, cooking, and helping to serve nutritious high quality food and a superb dining experience to residents at the community.
Compensation
Min USD $19.00/Hr. Max USD $21.00/Hr.
Responsibilities
Prepares food daily as outlined on the menus; altering or adapting recipes to accommodate special dietary needs of residents or to improve recipes.
Ensures attractive presentation of food on the plate before serving.
Coordinates and participates in serving food, including monitoring portion control to meet residents’ requests and minimize waste.
Maintains an accurate record of chargeable meals (resident, guest and catered) and submits record to the office by the designated date each month.
Assists with menu planning; reviews and adjusts menus with Dietary Manager to accommodate foods in season, vendor sale prices, special events and holidays.
Lead the daily operations of the dietary department, ensuring efficient service delivery and full compliance with Public Health and Long-Term Care standards.
Locations (2)
Richmond Hill, Ontario, Canada
Toronto, Ontario, Canada
Compensation
Salary: $58,000 to $60,000
Responsibilities
Lead the day-to-day operations of the dietary department, ensuring efficiency and compliance with Public Health and Long-Term Care standards
Provide hands‑on leadership during meal service to monitor quality, processes, and resident satisfaction
Oversee all staffing functions, including hiring, scheduling, training, and employee development
Provide coaching, performance management, and corrective action as needed
Ensure appropriate staffing levels in alignment with collective agreements and Ministry requirements
Lead the daily operations of the dietary department, ensuring efficient service delivery and full compliance with Public Health and Long-Term Care standards.
Compensation
Salary: $58,000 to $60,000
Responsibilities
Lead the day-to-day operations of the dietary department, ensuring efficiency and compliance with Public Health and Long-Term Care standards
Provide hands-on leadership during meal service to monitor quality, processes, and resident satisfaction
Oversee all staffing functions, including hiring, scheduling, training, and employee development
Provide coaching, performance management, and corrective action as needed
Ensure appropriate staffing levels in alignment with collective agreements and Ministry requirements
Requirements
Food and Nutrition Management Program from a recognized institution
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