JOB DESCRIPTION:
ESSENTIAL JOB FUNCTIONS:
- Maintain complete knowledge of kitchen operations and ensure associate compliance with all departmental/hotel policies, F&B and brand protocol.
- Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
- Establish the day's priorities and assign production and preparation tasks for staff to execute.
- Work line shifts and control labor.
- Review, prepare and change daily menu specials for breakfast, dinner and bar offerings. Provide creative culinary menu items to wow our guests.
- Review banquet event orders and make note of any changes.
- Communicate both verbally and in writing to provide clear direction to staff and upper management.
- Take physical inventory of specified food items for daily inventory.
- Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. Ensure quality of products received.
- Ensure that staff report to work as scheduled; document any late or absent employees.
- Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
- Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
- Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
- Observe guest reactions and confer with service staff to ensure guest satisfaction.
- Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
- Develop new menu items, test and write recipes.
- Control cost of goods.
- Assist Catering department with developing special menus for functions; meet with clients as requested.
- Review sales and food cost daily; resolve any discrepancies with the Controller.
- Ensure that excess items are utilized efficiently.
- Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
- Interview and hire new personnel according to hotel policies and standards.
- Comply with attendance rules and be available to work on a regular basis.
- Perform all other job-related duties as assigned or as per brand.
Required Skills/Abilities:
- Minimum of 1 year experience as a Kitchen Manager managing a full-service kitchen required.
- Previous experience as a Kitchen Manager is highly preferred.
- Banquet experience preferred: interpreting BEO’s, labor costing, food costing, scheduling, working hands-on on the line, prep, delegation and managing a team.
- Hilton or big chain/banquet hall experience preferred
- Ability to read, write and speak the English language fluently.
- Strong leadership and mentor capability
We are not sponsoring international/outside of Canada applicants at this time must have a valid Canadian work permit. Job Types: Full-time, permanent pay: $55, 000.00~60000.00 per year.
Job Types: Full-time, Permanent
Pay: $55,000.00-$60,000.00 per year
Benefits:
- Company events
- Dental care
- Discounted or free food
- On-site parking
- Paid time off
- Vision care
Experience:
- Kitchen Management: 1 year (preferred)
- Kitchen: 10 years (required)
- Banquet: 2 years (required)
Language:
Licence/Certification:
- Food Handler Certification (required)
- Red Seal (preferred)
Work Location: In person
