Hospitality | Executive Chef Manager - FT

At Berwick, we're not just in the business of senior living—we're creating true, vibrant communities where people connect, thrive, and pursue their interests.

We’re powered by people.

Every one of our communities is designed for the people who live and work within it. We believe that every age holds opportunities for discovery, adventure and connection and that it’s our responsibility to empower those around us—Berwick residents and team members—to embrace their fullest, most meaningful life.

Everything we do is motivated by a desire to make a significant difference in people’s lives. Our team members are compassionate, forward-thinking and hard-working. We’re not afraid to take risks or have fun. Working with Berwick’s residents is immensely rewarding and interesting, and those who thrive here bring curiosity and appreciation to their interactions with residents and their fellow team members alike.

Sound like you? Read on below for more information.

We are announcing a unique and exciting opportunity for the right candidate to serve as Executive Chef Manager at Berwick Royal Oak.

The Berwick Perks:

• Be home for dinner, cook without corporate constraints, and bring your creative vision to life.
• Meaningful work. At Berwick, you’ll be making a positive difference in seniors’ lives, each and every day.
• A supportive, diverse team and training opportunities. We believe in giving our people opportunities to advance wherever we can.
• Refreshments while you work. Berwick’s chef-prepared meals are delicious! We offer one complimentary meal daily, along with beverages to managers.
• Complementary access to our on-site fitness center.
• Share your unique skills, talents, culture, and experiences with our residents and team members. Whether it's hot air ballooning, pottery, or any other personal interest, we’re here to support and celebrate what inspires you. Let your passions shape memorable and meaningful experiences for our community

About the Role:

The Executive Chef oversees all culinary operations, ensuring the delivery of high-quality, nutritious meals while managing kitchen staff and maintaining food safety standards. This role involves planning menus, fostering a resident-focused environment, and managing operational efficiency, food costs, and regulatory compliance to enhance resident satisfaction and well-being.

• Full-time, Tuesday–Saturday.
• Must be flexible in hours of work to meet operational requirements.
• On-call duties as required.
• Full and comprehensive benefits package.
• RRSP matching
• Vacation starting at 3 weeks
• Compensation commensurate with experience ($75,000-$79,000)

The Executive Chef is responsible for managing all aspects of kitchen operations, ensuring food is prepared to high standards and presented consistently. Key duties include menu planning, staff recruitment and training, and overseeing budgeting and cost control to meet food and labor targets. The role also involves ensuring food safety and sanitation standards are met, conducting routine inspections, and maintaining a safe working environment. The Executive Chef is tasked with ensuring food quality and consistency, addressing resident concerns, and fostering a collaborative atmosphere between the kitchen and dining room teams. Additionally, the position requires staying up-to-date with culinary trends, encouraging innovation, and contributing to strategic planning and decision-making.

Knowledge, Skills, & Abilities:

• Red Seal Certification or equivalent culinary training/certifications.
• Minimum of 2 years of management experience in fine dining or retirement settings.
• Proficiency in Computer Software – Familiar with MS Office applications and online ordering platforms.
• Advanced Food Service Training (AFST) – Must complete AFST within 90 days of hire if not already completed.
• Standard First Aid, and CPR-C certification.
• WHMIS Certification – Knowledge of Workplace Hazardous Materials Information System.
• Leadership & Team Management – Ability to recruit, train, motivate, and manage kitchen staff.
• Time Management – Efficiently handle multiple tasks and meet deadlines in a fast-paced environment.
• Communication – Clear verbal and written communication with staff, residents, and management.
• Problem-Solving – Address kitchen issues, resolve conflicts, and manage food quality concerns.
• Budgeting & Cost Control – Manage food and labor costs, reduce waste, and stay within budget.
• Quality Assurance – Maintain high standards of food quality, taste, and presentation.
• Conflict Resolution – Resolve staff or resident concerns promptly and professionally.
• Operational Efficiency – Oversee kitchen operations, ensuring productivity, consistency, and smooth workflow.
• Creative Thinking – Innovate new dishes and techniques, staying current with culinary trends.
• Team Collaboration – Work well with both kitchen and front-of-house teams to ensure seamless service.
• Resident-Focused – Prioritize resident satisfaction and well-being through personalized service.
• Culinary Expertise – Advanced knowledge of cooking techniques, food preparation, and kitchen operations.
• Menu Planning – Understanding of designing menus based on seasonality, dietary needs, and food trends.
• Food Safety & Sanitation – Knowledge of HACCP, local food safety regulations, and sanitation best practices.
• Vendor & Inventory Management – Familiarity with supplier negotiations, inventory control, and purchasing.

Note: At Berwick we understand the importance of immunization to protect our residents, team members and visitors from COVID-19. As such, a prerequisite of employment is that all new hires are vaccinated as approved by Health Canada. A current TB test and criminal record check are also required pursuant to the Criminal Records Review Act for working with vulnerable adults.