If you take pride in being compassionate, honest, professional, and safe, consider a rewarding career as a Sous Chef with our new West Bedford Transitional Health team, where you will help redefine how patients transition from hospital to home.

We are searching for aFull Time Sous Chefto join ourTransitional Care****teambased inBedford, Nova Scotia.

This innovative facility integrates data and technology into patient assessment, care delivery, and communication, while providing specialized, person-centred support for individuals who no longer require hospital-level treatment but need additional care to safely return home or transition back into their community. Our team is committed to dignity, safety, and clinical excellence in every interaction.

Meaningful Benefits

You will be surrounded by supportive and talented team members who make our communities great places to live, work and visit. As an established and respected organization in the healthcare sector, Shannex offers opportunities for growth, development and advancement. And at the end of every day, you will know you’ve made a measured difference in the lives of our patients. Additional benefits include:

• Comprehensive health, vision, and dental benefits plan, including an Employee and Family Assistance Program

• Life, travel, and other insurances

• Access to virtual healthcare 24/7 for FREE through the group health benefit plan

• RRSP program (5% employer matching)

• Vacation accrual (begins immediately) and travel insurance

• Free onsite parking

• Access to thousands of perks vendors and discounts through our WorkPerks program, including excellent discounts for apparel, restaurants, technology, fitness, travel, and tickets to some of your favorite sports and entertainment events

• Access to continuing education and training through Shannex’s Centre of Excellence

• Opportunities to be part of sector innovation and continuous improvement initiatives

• Recognition and Rewards for service excellence and safety

About the Opportunity

• Panning and preparing meals according to established standards, procedures, recipes and menus

• Ordering, receiving, storing and rotating inventory of all required food and supplies

• Maintaining safety and sanitation in the kitchen to meet legislative and organizational standards

• Communicating regularly with patients to ensure satisfaction with foodservice

• Supervising and mentoring cooks to ensure performance meets standards

• Facilitates the implementation of all aspects of the Culinary Services Program and assists in development of department policies, procedures and guidelines as a member of the divisional Food Services Team

• Facilitates food services for special functions such as catering and theme dinners to ensure service meets established standards

• Assesses, plans, evaluates, and responds to patient food service needs and expectations

• Assists in partnership with the Food & Beverage Manager in the recruitment of employees for the culinary team

• Oversees the orientation and training of qualified and competent culinary staff to ensure team members are prepared to deliver a high quality of food to patients

• Identifies staff development needs, instructs staff regarding policies, and provides in-services

• Monitors performance and completes coaching and performance management and reviews for employees under supervision; manages staff performance during daily work routines

• Demonstrates an interest in the personal development of all members in the culinary team

• Assists in the Chef in management of the food services department budget by ordering food, beverages and supplies to meet the requirements of patient menus; processes invoices for payment as required

• Facilitates the process for checking and receiving of deliveries and inventory control ensures all supplies are stored, labelled, and rotated properly

• Facilitates the effective management of all available resources towards satisfaction and financial goals

• Prepares menus, menu costs, recipe binders, and production sheets to guide food preparation and assists with cost control for all service lines

• Maintains appropriate records and forms in relation to the specific needs of each patient for staff reference including diet restrictions, allergies, and special requests

• Reports areas and equipment in need of repair

• Takes every reasonable precaution in the circumstances to ensure the health and safety of employees and all others in the workplace, including but not limited to, providing supervision, training, information, and equipment needed for employees to do their job safely

• Maintains safety and sanitation in the department to meet legislative / organizational standards

About You

In addition to placing high value on continuous improvement, collaboration and accountability, you bring:

• Red Seal Journeyman Cook’s papers required
• Advanced Food Safety certification
• Minimum of 3-5 years of operational experience in a high-volume kitchen
• Minimum 2 years’ experience in a leadership or supervisory role in the hospitality, health care or food service industry
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Extensive food safety knowledge
• Knowledge of dietary/allergy restrictions and modifications
• Strong organizational and time management skills
• Knowledge of best practices in plate presentation
• Ability to provide a clear criminal record check upon hire