Chef

THE ROLE

The Chef manages all aspects of the kitchen operation.  As a department manager, the Chef will direct and work with the food and beverage management team and associates to successfully execute all kitchen operations and will strive to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

 

JOB SUMMARY

• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Maintains purchasing, receiving and food storage standards.
• Calculates accurate theoretical and weighted food costs.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Maintains procedures for food & beverage portion and waste controls and follows proper handling and right temperature of all food products.
• Researches and tests new food products; shares vision of food and concept trends in conjunction with Company initiatives.
• Conducts briefings with the Restaurant staff for education on menu items including ingredients, preparation methods and unique tastes.
• Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
• Maintains and manages with the Engineering Department an effective kitchen equipment repair and maintenance program.
• Ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Interacts with guests/customers, community, Company representatives, vendors and local education systems.
• Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
• Effectively investigates reports and follows-up on associate accidents.
• The successful candidate will also have experience to manage in the areas of Human Resources, Sales and Revenue Management and Financial Management.  

 THE INDIVIDUAL

• 10 years Food and Beverage culinary management experience with demonstrated leadership.
• Culinary Education required
• Experience leading in independent well known, trend setting restaurants is an asset
• Experience successfully handling a diverse group of associates
• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
• Extensive knowledge of food handling and sanitation standards
• Experience in menu composition
• Experience with purchasing and maintaining kitchen equipment

WE OFFER

 

• A competitive salary and benefits package.
• Subsidized associate dining room.
• Free parking and/or associate shuttle service from west Edmonton location. 
• A ground floor opportunity to join a dynamic Guest Services team in an interesting and challenging environment.
• Company discounts including worldwide hotel/resort discounts.

Further information is forthcoming, you may continue to apply for this position by

selecting the APPLY NOW button.

We thank all applicants for their interest in our company.