Executive Sous Chef
What you will be doing:
Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Manage all Kitchens in the absence of the Cluster Executive Chef
- Create all food menus with the guidance of the Cluster Executive Chef
- Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
- Meet with Storekeepers to ensure quality & par levels are maintained
- Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required
- Conduct daily shift briefings with all Sous Chefs
- Ensure all kitchen Colleagues are aware of standards and expectations
- Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
- Balance operational, administrative and Colleague needs
- Ensure proper staffing and scheduling in accordance to productivity guidelines
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
Qualifications
Your experience and skills include:
- Previous leadership experience in the culinary field required
- Journeyman’s papers or international equivalent required
- Diploma Certification in a Culinary discipline an asset
- Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel’s financial goals
- Computer literate in Microsoft Window applications required
- Strong interpersonal and problem solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
Sous Chef
What you will be doing:
Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Lead, mentor and train the culinary team in your jurisdiction.
- The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
- Support the Cluster Executive Chef with administrative responsibilities i.e. scheduling, payroll, etc.
- Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
- Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
- Train, discipline, supervise and organize all kitchen personnel on a regular basis.
- Complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
- Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings.
- Supervise the maintenance and cleanliness of all food preparation equipment.
- Develop and ensure a safe working environment for people to work.
- Communicate with the Cluster Executive Chef on a regular basis the activities and result of the kitchen.
Qualifications
Your experience and skills include:
- Previous leadership experience in the culinary field required
- Diploma Certification in a Culinary discipline an asset
- Computer literate in Microsoft Window applications required
- Strong interpersonal and problem solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
- Service focused personality is essential and previous leadership experience required
- Proven ability to build and maintain good relationships with all stakeholders
- Communicate thoughts, actions and opportunities clearly with strong networking skills
- Ability to lead by example, believe in a strong team culture and set the scene for high performance
- Previous experience with a Union environment is an asset
Chef De Partie
What you will be doing:
Reporting to the Senior Chef De Partie, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Ensure consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
- Actively share ideas, opinions and suggestions in daily shift briefings
- Ensure all kitchen Colleagues are aware of standards and expectations
- Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
- Continually strive to improve food preparation and presentations
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Have full knowledge of all menu items, daily features and promotions
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
Qualifications
Your experience and skills include:
- Previous experience in the Culinary field required
- Journeyman’s papers or international equivalent required
- Diploma Certification in a Culinary discipline an asset
- Computer literate in Microsoft Window applications an asset
- Strong interpersonal and problem solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
Please apply on the official website using the link(s) below