Executive Chef, Culinary Services, Long Term Care Operations

We are Sienna Senior Living, a publicly traded company (TSX : SIA) and one of Canada’s leading owners and operators of seniors’ residences.

We offer care, support, services and housing in Retirement and Long Term Care to seniors / residents and their families.

And we truly believe it is a privilege to serve Canada’s seniors, ensuring they live fulfilling lives with the utmost comfort, dignity and respect.

At Sienna, we empower our 12,000 team members to help our residents live the life they desire and deserve. We provide our team members the tools and support to deliver excellent clinical care and elevate the resident experience through choice, personalization, and community engagement.

What Sienna Offers : We are a purpose driven organization. We aspire to cultivate an environment and culture where team members feel valued, heard and empowered to do meaningful work.

What You’ll Be Doing : Reporting into the Director, Culinary & Environmental Services LTC, the Executive Chef Culinary Services, LTC role requires a visionary leader with a strong culinary background, excellent management skills, and a keen understanding of industry trends.

Menu Innovation :

• Collaborate with Culinary Operations & Nutrition Care Partners to develop national seasonal corporate menus for regular diets as well as texture modifications to meet current standards and resident satisfaction
• Plan and coordinate all Sienna Menu Planning Programs in collaboration with Culinary Operations & Resident Experience Partners to enhance resident feedback on menus
• Collaborate with communities to develop specialized event menus and participate on-site during events.
• Works in collaboration with Culinary Operations Partners to organizes and lead networking, meetings, and communications with Directors of Dietary Services.
• Participate in quality assurance activities and compile thorough site visit reports to uphold standards and drive continuous improvement efforts
• Serve as a dedicated ambassador for the Savour it program, promoting its offerings and values and ensuring its integration into all relevant aspects of operations

Recipe Development :

• Develop recipes that cater to various dietary requirements, including but not limited to vegetarian, renal and gluten restricted
• Stay abreast of industry trends and incorporate innovative concepts into recipe development
• Sourcing new products by proactively identifying innovative ingredients and suppliers, while fostering strong relationships with vendors through effective collaboration
• Create detailed standardized recipes including ingredients, measurements, cooking methods, and plating instructions in menu management system
• Conduct recipe testing and tastings to ensure the highest quality and consistency
• Solicit feedback from residents, team members, and Dietary leaders to continuously refine and improve recipes and adapt recipes based as required
• Ensure that all recipes comply with health and safety regulations, as well as any relevant local, or national standards.

Cost Management :

• Work in collaboration with Culinary Operations Partners to develop order guides for all menu items in collaboration with vendors that are cost effective and ensure quality
• Support Dietary Leaders to maintain dietary raw food costs within the approved budget
• Designated kitchen equipment subject matter expert, responsible for staying abreast of the latest industry trends, innovations, and standards, and providing informed recommendations for the procurement, maintenance, and upgrading of kitchen equipment

Training & Development :

• Train dietary team members on cooking techniques, standardized recipes and presentation standards to enhance efficiency and maintain consistency in food preparation.
• Foster a culture of continuous improvement and professional development.
• Support communities with planning and on site delivery of special meal events
• Provide dedicated support to high-risk comminutes as required to ensure compliance with industry standards and mitigate potential risks

Education & Experience :

• Bachelor's degree or diploma in Culinary Arts or Hospitality Management
• Extensive managerial experience exceeding 5 years in the role of Executive Chef
• Red Seal and or Certified Chef de Cuisine preferred or equivalent
• Previous teaching or training experience, preferably in a culinary school or educational setting.
• Demonstrated proficiency in menu planning, financial management, and food procurement.
• In-depth understanding of relevant legislation and industry standards pertaining to food service.
• Excellent communication and interpersonal skills to effectively engage with team members and industry professionals.
• Genuine passion for working with seniors and a commitment to delivering exceptional service experiences.
• Travel extensively to our Long Term Care sites - averaging four (4) days per week, to fulfill job requirements and meet organizational objectives effectively.

Sienna Senior Living is committed to employment equity, diversity, and inclusion in the workplace. In accordance with provincial regulations, upon request, support will be provided for accommodations throughout the recruitment, selection, and assessment process.