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Sous Chef

POSITION SUMMARY

The Sous Chef is accountable to the Manager, Nutrition and Wellness, and is responsible for the day-to-day operation of the Ronald McDonald House Southwestern Ontario (RMH-SWO) kitchen sites. Primary responsibility includes daily culinary preparation of meals providing nourishment to families, running an efficient and safe kitchen, and engagement and supervision of kitchen volunteers or groups. This role is focused on “Keeping Families Close” through excellence in program delivery, upholding the highest of safety standards, and continuous quality improvement

Status: This role is to fill an existing vacancy
Position Type: This is a full-time position
Artificial Intelligence: AI-supported tools may be used in parts of the selection process to help evaluate applications, however, our HR system itself does not include any AI functionality. All hiring decisions are made by people.

Compensation:
To ensure fair and equitable pay, placement within the salary range will be based on your experience, skills, and qualifications relevant to the role. Hiring salary range: $38,000 to $40,000
Benefits include dental and extended health, 3 weeks paid vacation, 10 sick days, 2 wellness days, and flexible scheduling options.

KEY RESPONSIBILITIES

Management and Operational Excellence:

• Ensure the daily delivery of breakfast, lunch, and dinner to guest families at the House and the complete daily stocking of the Family Room (London site only) through solo culinary preparation and/or leadership of multiple volunteer groups each day.
• Windsor site - maintain a weekly calendar of kitchen activities in collaboration with the Volunteer Coordinator and Family Services Team to facilitate communication and enhance the guest experience.
• Supervise volunteers in kitchen operations, upholding high standards of expectations and providing regular mentorship in the interest of continuous quality improvement to benefit guest families.
• In collaboration with the supervisor, provide feedback on menu design and execute healthy, balanced, and inclusive meal options for various dietary needs.
• Support the procurement of food and kitchen supplies through weekly order placement, including receiving, stocking, organizing, and labeling deliveries, ensuring expiration guidelines are met.
• Maintains food inventory, monitors pantries, fridges, and freezers, and advises volunteers and groups of excess ingredients, available or off-limits items.
• Ensure daily kitchen operations meet or exceed food safety standards, including grocery quality inspection, monitoring of temperatures, infection control, cleanliness, sanitization, and health and safety guidelines and policies.
• Coordination of essential kitchen functions, including deep cleaning, monitoring functionality and safety of kitchen equipment, and ordering repairs or replacements as required and approved.
• Ensure complete nightly cleaning of kitchen equipment, shelving, refrigerators and service areas.
• Participate in continuing education opportunities pertinent to developing and implementing new programming initiatives.
• Complete administrative tasks as required.

• Host program and kitchen volunteers, providing a meaningful, fun and rewarding volunteer experience from start to finish and beyond.
• Engage program and kitchen volunteers to plan and deliver family-focused meals within their delegated and/or appropriate skills.
• Ensure all kitchen volunteers follow instructions closely with or without supervision, including adherence to health and safety guidelines, safe food handling practices and professional interactions with guest families.
• Train and supervise volunteers assisting with prep work, cooking, baking, cleaning, serving, and packaging meals.

• Embed DEI principles into all aspects of operations and programming, fostering an inclusive and equitable environment.

• Champion diversity, equity, and inclusion initiatives in all mission-focused activities of Ronald McDonald House - SWO.

• Completion of a post-secondary culinary program or equivalent experience.
• 1+ years’ experience leading staff and/or volunteers in a commercial kitchen setting is preferred.
• Experience with menu planning, procurement, food ordering, and inventory management.

• Excellent organization, attention to detail, and time management skills.
• Excellent verbal and written communication skills.
• Ability to improvise quickly, adapt to last-minute menu changes and apply culinary skillset with ease.
• Ability to lift weights of 10 to 50 lbs. (e.g., inventory deliveries and donation-in-kind).
• Ability to manage stairs to move throughout the House quickly when needed.
• Ability to read and interpret documents such as safety rules, operating instructions and policy manuals.

• Current Safe Food Handling Certification.
• Clear Vulnerable Sector Screening Police Check.
• Current First Aid Certificate.
• Clear two-step TB test.

• Regular schedule: Sunday to Wednesday OR Wednesday to Saturday, 12:00 to 8:30pm.
• Required to work evenings and weekends.

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