Overview
LSM – Executive Chef Jobs in Salmon Arm, Canada at TOR Properties
Title: LSM – Executive Chef
Company: TOR Properties
Location: Salmon Arm, Canada
Category:
Use Your Culinary Passion to Make a Meaningful Impact in the Lives of Seniors One Meal at a Time!
Executive Chef at Lakeside Manor Compensation: $60,000 to $65,000 (DOE) Why Work For Us? At Lakeside Manor, we have created a community that is focused on our residents and how they want to live their lives.
Our offering has been carefully designed for those who don’t wish to compromise – those who prefer to remain independent, who appreciate choice, and who make decisions based on their desired lifestyle.
Lakeside Manor offers 110 beautifully appointed suites, a service package that considers your every need, plus a host of unique lifestyle choices.
Whether you’re catching a movie in our tiered movie theatre, enjoying a gourmet meal at the Silver Swan dining room, or a drink at Corks wine bar, the ambiance cannot be matched anywhere in the area.
About The Job:
Executive Chef responsible for leading all culinary operations in an independent living community, delivering consistently high-quality meals and an exceptional resident dining experience.
Oversees kitchen and dining service teams through hiring, training, scheduling, and daily supervision while maintaining strong food safety and sanitation compliance.
Manages menu execution, standardized recipes, purchasing, inventory, and cost controls to ensure product integrity, accurate production, and responsible budget performance.
Drives continuous quality improvement through routine audits, resident-focused presentation standards, and adoption of current culinary best practices for daily service and special events.
Job responsibilities:
Culinary Leadership & Team Management Direct all culinary operations for an independent living community, ensuring an elevated dining experience with a consistent focus on food quality, resident satisfaction, and hospitality standards.
Recruit, hire, onboard, train, schedule, and supervise culinary and dining service team members; build a culture of accountability, teamwork, and pride in craftsmanship.
Establish clear performance expectations and provide coaching, feedback, and development to sustain strong execution across kitchen and front-of-house operations.
Menu Execution, Production, and Food Quality Prepare or direct the preparation of diverse menu items using multiple cooking methods, ensuring exceptional taste, proper texture, and correct temperatures at service.
Develop, standardize, and maintain recipes, production sheets, and prep standards to deliver consistent quality, accurate yields, and efficient labor utilization.
Verify portioning, plating, and recipe yields; evaluate meals for quality, quantity, and presentation to ensure resident expectations are met at every service.
Ensure timely, accurate food preparation and delivery while maintaining a high-touch service mindset appropriate for independent living residents and guests.
Resident Experience and Presentation Standards Create appetizing, resident-centered food presentations and plate-up standards that enhance the dining experience for daily service, guests, and special occasions.
Design, plan, and execute catered meals and special-event menus that showcase culinary creativity while meeting service expectations and budget parameters.
Procurement, Inventory, and Cost Control Manage purchasing and inventory control, selecting and ordering food and supplies through approved vendors and online procurement systems to ensure product integrity and value.
Maintain accurate receiving, storage, and inventory practices; ensure product quality upon delivery and alignment with specifications.
Lead record-keeping for purchasing, inventory, portion control, and waste tracking; implement corrective actions to reduce shrink, improve yield, and protect food quality.
Financial Management and Budget Accountability Support the development, implementation, evaluation, and revision of the food service budget with a balanced approach to quality, cost, and resident satisfaction.
Monitor financial performance, analyze variances, and take timely corrective action to achieve fiscal goals without compromising food standards.
Implement ordering practices and production controls that optimize…