Position Overview:
Oversees and directs all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Chef Manager.
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Supervise the day to day functions of all Kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit.
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Collaborate with Chef Manager and Regional Executive Chef to keep menu offerings seasonal and changing weekly.
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Ensure a creative and consistent daily soup rotation, communicate with the culinary employees to come up with different kinds of soups varying in textures and influenced by the season and market availability. Create garnishes to compliment soups and participate in the creative presentation of the dish
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Ensure breakfast table is maintained and collaborate with Chef Manager and Regional Executive Chef for new items. Monitor consumption to adjust usage levels adequately to demand.
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Work with the Chef Manager and Regional Executive Chef to plan menus based offerings that are in season.
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Must be able to produce sauces, condiments, dressings based on specific recipes.
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Manage production of outlet preparation. Communicate with Chef Manager and Regional Executive Chef when items are low and need to be replenished
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Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
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Maintain and strictly abide by provincial sanitation/health regulations, brand and hotel requirements.
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Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
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Meet with the Chef Manager and Regional Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
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Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
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Prepare all menu items following recipes and yield guides, according to departmental standards.
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Inform Chef Manager of any foreseeable shortages before items run out.
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Minimize waste and maintain controls to attain forecasted food cost.
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Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene.
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Also ensure optimum performance in all above areas.
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Set and train, and promote department Standards of Excellence.
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Conduct administrative work as required.
To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred;
Experience: Should have a minimum of 2-4 years of experience as Chef de Partie or similar in hotels with similar style and standards
Basic Expectations: Demonstrates knowledge of all culinary operations. Be able to plan and prepare for restaurant, catering, bar and room service operations. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc.
Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.
Supervisory Responsibilities: Responsible for managing the Kitchen environment. Includes line cooks, pantry and banquet staff. Assist in training, planning, directing work; addressing complaints and resolving problems, and promoting department Standard of Excellence.
Language Skills: Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in a second language is a plus.
Physical Ability: While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to 20-30 pounds, and occasionally lift and/or move up to 50 pounds.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
If you’re looking for a rewarding career in a dynamic and welcoming environment, we’d love to hear from you! Join us and be part of something extraordinary.
In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.
We thank all applicants for their interest in this position. Kindly be aware that only those selected for an interview will be contacted.
