Chef

Job summary

Plan, prepare, and present meals for retreat groups while developing menus that accommodate dietary restrictions and allergies. Oversee kitchen operations, staff, food supplies, sanitation, and related cleaning duties to ensure safe, timely service and a welcoming guest experience.

Job details

Mount Mary Immaculate Retreat CentreFull TimeAncaster, ON Apply Now Job Title: CHEF (1 year contract) Location: Mount Mary Immaculate Retreat Centre | 437 Wilson St. E., Ancaster, ON, L9G 3K4 Employment Type: Full-time, 1 year fixed-term contract Vacancies: 2 open positions Mount Mary Immaculate Retreat Centre is looking for a full-time (40 hours/week) Chef. Reporting to the Retreat Centre Director, this position offers a competitive rate of pay and requires a commitment to work the outlined hours with some flexibility when needed. Primary Responsibilities Plan, prepare, cook, and present meals for retreat groups and guests. Develop and coordinate menus based on the needs of groups, including accommodating dietary restrictions and food allergies. Oversee the day-to-day operations of the kitchen, ensuring meals are prepared and served on time. Supervise, train, and provide direction to kitchen and cleaning staff as required. Coordinate kitchen duties and delegate responsibilities to ensure efficient operations. Maintain high standards of food quality, presentation, cleanliness, and sanitation. Ensure compliance with applicable food safety, health, and sanitation regulations. Monitor food inventory and supplies and assist with ordering and purchasing as required. Ensure proper storage, handling, and rotation of food and kitchen supplies. Maintain a clean, organized, and safe kitchen and food preparation area. Oversee the cleaning of dining rooms and other areas used by retreat groups as required. Ensure dishes, cookware, utensils, and kitchen equipment are properly cleaned and maintained. Work collaboratively with the Retreat Centre Coordinator and other staff to ensure the needs of retreat groups are met. Assist with other cooking, housekeeping, and retreat-centre duties as required. Provide a welcoming and professional experience for retreat guests. Qualifications And Requirements High school diploma or equivalent; culinary education or formal chef training is considered an asset. Previous experience working as a Chef, Head Chef, Sous Chef, or in a similar leadership role. Strong culinary skills with experience preparing meals for groups. Knowledge of food safety, sanitation, and safe food-handling practices. Strong organizational and time-management skills. Ability to plan menus, manage food supplies, and work within established budgets. Ability to accommodate dietary restrictions and food allergies. Demonstrated ability to lead, train, and work effectively with kitchen and cleaning staff. Ability to work independently, prioritize tasks, and follow instructions. Strong communication and interpersonal skills. Ability to work well in a team environment. Ability to remain organized and composed in a busy kitchen environment. Flexibility to adjust work schedules based on retreat bookings and operational requirements. A commitment to providing excellent service to retreat guests. We thank all candidates for their interest, however, only those selected for an interview will be contacted. The Diocese of Hamilton is an equal opportunity employer and is committed to fostering an inclusive and accessible work environment. If you are contacted for an interview and require accommodation, please inform the Human Resources Manager. Apply NowSee all open positions

What you’ll do

Plan, prepare, and present meals for retreat groups while developing menus that accommodate dietary restrictions and allergies. Oversee kitchen operations, staff, food supplies, sanitation, and related cleaning duties to ensure safe, timely service and a welcoming guest experience.

Requirements

A high school diploma or equivalent is required; culinary education or formal chef training is an asset. Candidates should have prior chef or similar leadership experience, strong group-cooking and food-safety skills, and the ability to manage menus, supplies, staff, and changing operational needs.

Listed skills

• Time management · Preferred
• Teamwork · Preferred
• Communication · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Meal Planning and Preparation
• Menu Development
• Dietary Accommodation
• Food Allergy Management
• Kitchen Operations
• Staff Supervision and Training
• Food Safety and Sanitation
• Inventory Management
• Food Purchasing
• Food Storage and Handling
• Time Management
• Budget Management
• Teamwork
• Communication
• Guest Service

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership