Chef Manager

• Deliver consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs.
• Post and display weekly and daily menus in accordance with Sunrise standards.
• Complete and utilize production sheets to control food quality and portions.
• Ensure adherence to modified diets, correct portioning of foods, and proper serving methods.
• Prepare and serve meals on time and at the correct temperatures.
• Train on and participate in front-of-the-house operations to ensure a positive customer experience.
• Ensure all food in Bistro and/or other common areas is fresh, covered, labeled, and dated as applicable.
• Support all special events with exceptional emphasis on marketing events.
• Serve minimum one (1) meal per week in Reminiscence and meets with the Reminiscence Coordinator (RC) to review service and preparation needs each day.

• Partner with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then delivers snacks, beverages, and meals accurately and consistently.
• Participate in monthly Resident Council Meetings and other identified food committee meetings.
• Visit with residents during meal periods each day for feedback on menu.
• Ensure coordination of staffing in dining room with Residential Care Coordinator before each meal.

• Adhere to established product order guide(s) and vendor programs.
• Ensure compliance with Hazard Analysis and Critical Control Points (HACCP) and local health department regulations.
• Maintain an adequate inventory of food and supplies including emergency supplies.
• Partner with leadership team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety requirements and promoting Risk Management programs and policies.
• Ensure that procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures.

• Ensure compliance with local health department regulations and Sunrise standards.
• Practice safe food handling always to prevent contamination and/or an outbreak of food borne illness.
• Maintain a clean, organized, and clutter-free kitchen environment.
• Complete and maintain accurate food production records including safe cooking and holding temperatures and a record of the menu as served.
• Complete and maintain accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists.
• Partner with the Maintenance Coordinator for repairs and scheduled maintenance of equipment.

• Understand and manage the department budget, including food, labor/labour, and other expenses.
• Keep financial tools up-to-date and ensure budgeted allowances are maintained.
• Review monthly financial statements and implement plans of action around deficiencies.
• Process and submit monthly expenses and budget data timely.
• Coordinate with the community team to achieve maximum staff economies and cross training.
• Conduct regular inventories as defined by accounting guidelines.

• Provide overall management of the department, including but not limited to, recruiting, hiring, training, and coaching.
• Lead and participate in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and in-services.
• Develop a working knowledge of state/provincial regulations and ensure compliance.
• Complete team member staffing and scheduling according to operational and budgetary guidelines.
• Conduct a daily review of timekeeping practices and payroll report to ensure all hours worked are recorded and appropriately paid.
• Conduct timely performance appraisals with meaningful conversations.
• Hold team accountable and correct actions, when necessary, with proper documentation.
• Attend regular meetings as required; Stand Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement, and others as directed by the Executive Director (ED).
• Keep abreast of professional developments in the field by reading, attending conferences and training.
• Maintain compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are met.
• Perform other duties as assigned.

• Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests
• Possess written and verbal skills for effective communication with the ability to facilitate small group presentations
• Competent in organizational and time management skills
• Demonstrates good judgment, problem solving, and decision-making skills

• Minimum of two (2) years’ experience supervising kitchen, food service, and dining room operations in a full-service restaurant
• Ability to recruit, coach, and manage the performance of a kitchen/dining room staff
• Minimum two (2) years’ volume cooking experience and ability to cook three (3) to four (4) days per week and produce food at the volume required
• Current ServSafe® certification
• Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms
• Possess basic knowledge of nutrition and modified diets
• Proven ability to manage food and labor/labour budgets and achieve established targets
• Proficient in basic computer skills and programs with the ability to learn new applications
• Ability to work weekends, evenings, and flexible hours and be available for our customers at peak service delivery days and times

• Medical, Dental, Vision, Life, and Disability Plans
• Retirement Savings Plans
• Employee Assistant Program / Discount Program
• Paid time off (PTO), sick time, and holiday pay
• Daily Pay offered to get paid within hours of a shift (offered in the U.S. only)
• Tuition Reimbursement
• In addition to base compensation, Sunrise may offer discretionary and/or non-discretionary bonuses. The eligibility to receive such a bonus will depend on the employee’s position, plan/program offered by Sunrise at the time, and required performance pursuant to the plan/program.
• Some benefits have eligibility requirements

Sunrise Senior Living