ROLE OF A Chef Chef Role Overview
The Chef role at Great Blue Resorts is fundamental in the overall success of the restaurant business. The Chef will oversee all of the daily operations of the restaurant. They will manage or delegate the management of the restaurant’s employees, including scheduling, and assigning duties and responsibilities. The Chef will have regular scheduled daily and weekly follow-up meetings with their staff. The Chef will be responsible for maintaining the overall culture of the restaurant and to ensure that staff also represents and embraces Great Blue Resorts culture and goals. The Chef will oversee the menu and make changes to the menu as needed. The Chef will oversee the operational and organizational standards of the restaurant as well as implement the marketing, advertising and financial strategy dictated by upper management.
The chef will regularly review the daily, weekly, monthly and quarterly financial data of the restaurant to ensure the restaurant and staff are meeting their financial quotas.
A Chef should possess strong time management and communication skills. The Chef must have people skills with the ability to lead and motivate a team, knowledge of products, purchasing and generating sales while achieving customer satisfaction. The Chef possesses the skills to plan and execute meals from start to finish. The Chef should possess the tools to effectively self-manage their revenue generation activities according to the minimum performance expectations.
The Chef directs and participates in the preparation and serving of meals; determines timing and sequence of operations required to meet serving times; inspects kitchen and equipment for cleanliness; and oversees proper storage and preparation of food.
The Chef’s role is to ensure the maximum profitability of all sales activity in the restaurant, while providing customer satisfaction through high standards of service and positively impacting the overall customer experience. The Chef is responsible for the maintenance of the restaurant which includes but is not limited to, stocking, inventory control and sales records.
The Chefs responsibility will include but not limited to the following:
1. Menu Items
a. Suggestive sell, daily specials, food/drink items to owners, contractors and vacation guests, and local clientele
b. Maintain Inventory levels, order product, pricing and stocking shelves
c. Care and control of profit margins and maintaining the correct margins
All expenses related to the cost of goods sold and operating expenses of the restaurant included but not limited to:
a. Food management – Purchase Orders for perishable and non-perishable food items.
b. Labour costs of staffing
The Chef is responsible for maintaining the overall image of the Restaurant. The Chef must strive to support a safe, clean and well-maintained restaurant to our daily, weekly and annual guests by supporting the resort team as required below.
1. Boathouse Café Cleaning Front of House – Entrance, interior, washrooms, signage delegate
2. Boathouse Café Cleaning Back of House – Kitchen, Dishwashing area , storage room and freezers
3. Signage updated to promote daily specials
4. Kitchen area - supplies ordered and organized, inventory restocked.
5. Storage area – restocked and inventory
The Chef is responsible to sensibly display the daily special and any other special so that it immediately catches the attention of the customers. The Chef must ensure that the restaurant meets the expectations of the customers and lives up to its predefined brand image.
The Chef must ensure:
1. The restaurant is well lit, ventilated and offers a positive ambience to the customers.
One of the major responsibilities of the Chef is to make the customers feel safe and comfortable in the restaurant. It is his/her key responsibility to make sure that the customer leaves the restaurant with a positive outcome.
The Chef is responsible for managing the assets of the restaurant. The security and safety of the restaurant is his/her responsibility. The Chef must ensure that sufficient inventory is available at the restaurant to avoid being “out of stock”.
He/she or delegate along with his/her subordinates are responsible for planning, managing profit and loss, at the restaurant as well as collating daily sales.
He/she is responsible for running sales reports or other necessary reports.
1. Develops strategies to improve customer service, drive restaurant sales, and increase profitability.
2. Ensures customer needs are met, complaints are resolved, and service is quick and efficient.
3. Develop and design a menu that has simplicity of execution, quicker to the table.
The Chef is responsible for the accuracy and completion of all resort related administration, paperwork and document requirements including:
1. Schedule management
a. Schedule reviewed and updated to have a full understanding of which employees are on and off duty
b. Record any absent / late employees for discussion with the General Manager
2. Sales Management
a. Provide monthly/annual reports to General Manager regarding sales and inventory levels
3. Deliveries Delegate oversees
a. Check delivery for accuracy
b. Receive Purchase Order in Elite Parks system
c. Locate Purchase Order in Elite Parks system and PO Binder
d. Photocopy for receipt binder, put receipts in accordion
4. Liquor Sales
a. Ensure that daily count of liquor is competed and accurate
b. Ensure monthly liquor inventory is completed and accurate.
5. Reports - provide daily, weekly, monthly revenue reports to General Manager.
6. Maintains up-to-date Safe Food Handling Certification
1. Manage seasonal employees assigning and following up on daily checklist activities and progress
2. Manage safety training leading by example
Key Performance Indicators
The Chef’s success will be measured by the following key performance indicators:
1. Achievement of Sales Target Revenue & Expenses as per the budget – Monthly review
2. Customer Satisfaction as per Owner and Guest Surveys
3. Attendance of all meetings and training sessions at resort.
Achievement of Annual Sales Revenue as outlined in the Annual Budget
Maintain control of expenses as outlined in the annual budget and control profit margins and maintaining the correct margins.
Maintain Inventory levels throughout the seasons
The Chef schedule is a 44+ hours per week April through October to accommodate busiest business demands.
Monday to Sunday
Revenue activities reporting
Sale revenue reporting
a. Review sale revenue for previous week and year to date
a. Review entertainment schedule for the week
2. Other Discussions
a. Monthly Budgets reviewed
b. Monthly labour reviewed
c. Monthly revenue reviewed
3. Execution of daily menu features
4. Cleanliness and maintenance of equipment
5. Opening and closing of the kitchen.
6. Cleans food preparation areas as determined by law and company policy.
7. Prepare and cook full course meals
8. Prepare and cook individual dishes and food
9. Revenue Management
10. People management – check schedules
The Event Chef directs and participates in the preparation and serving of meals; determines timing and sequence of operations required to meet serving times; inspects kitchen and equipment for cleanliness; and oversees proper storage and preparation of food.
The Event Chef is responsible for maintaining the overall image of the Events provided by the resort. The Event Chef must strive to support a safe, clean and well-maintained kitchen.
1. Event Hall Cleaning – Kitchen, Dishwashing area , storage room and freezers
2. Kitchen area - supplies ordered and organized, inventory restocked.
The Event Chef must ensure that the event meets the expectations of the customers and lives up to its predefined brand image.
Great Blue Resorts is committed to employment equality regardless of national or ethnic origin, colour, religion, gender, sexual orientation, age or disability. Great Blue Resorts welcomes and encourages applications from disabilities candidates. Accommodations are available on request for candidates taking part in all aspects of the selection process.
Contract length: 7-9 months
Expected start date: 2021-06-13
Job Types: Full-time, Contract
Salary: $20.00-$25.00 per hour
We take the safety of our employees, our cottage owners and rental guests seriously and follow all Covid19 Safety Protocols, including social distancing, face masks, cleansing and sanitizing.
- Culinary: 1 year (preferred)
- Chef: 1 year (preferred)
- Drivers License (preferred)
- Food Safety Certification (required)