Reporting to the 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 Executive Chef
- Create all food menus with the guidance of the 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 other departments to assist in function menu coordination and meet with clients as required
- Conduct daily shift briefings with all Sous Chefs and cooks
- 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 :
- Previous leadership experience in the culinary field required
- Diploma or Certification in a Culinary discipline an asset
- Proven track record of cost control including food equipment labor and waste to meet sustainability goals and the hotels 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
Remote Work : Employment Type :
Employment Type : Fulltime
Fulltime
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