Employment Central - Chef

Chef

Northern Vision Development LP

Description/Duties
  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
  • He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
  • Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavour.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
  • Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
  • Coordinates with the purchasing department for the acquisition of needed goods and services.
  • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
  • Ensure proper grooming and hygiene standards for all kitchen staffs.
  • Ensures all kitchen employees maintain required food handling and sanitation certifications.
  • Ensure proper purchasing, receiving and food storage standards in the kitchen.
  • Interacts with guests to obtain feedback on food quality, presentation and service levels.
  • Actively responds to and handles guest problems and complaints.
  • Maintain Quality levels of receiving, storage, production and presentation of food.
  • Ensure sufficient staffing levels are scheduled to accommodate business demands.
  • Follows and enforces all applicable safety procedures specified for kitchen and food servers.
  • Discuss daily food cost reports with key kitchen and F&B team members.
  • Review weekly and monthly schedules to meet forecast and budget.
  • Attend the daily morning meetings and other administrative sessions.
  • Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. 
  • Also interview and hire new applicants for kitchen.
  • Frequently review finished products for quality and presentation before the orders are send to guest.
  • Able to perform additional duties as requested by the hotel management as and when required.
  • Ensures disciplinary procedures and documentation are completed according to hotel operational 
  • Standard and Management Policy. 
Requirements/Qualifications
  • Able to demonstrate excellent written and verbal communication in English. 
  • Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
  • 3 Year Hospitality Management or equivalent Culinary university degree. 
  • Minimum of two years experiences in a similar capacity/function in an full service North American hotel with a strong background in Food Safety procedures and application. 

Employment Central is operated by Judy L Corley Consulting Inc. and is funded by Government of Yukon, Economic Development and Service Canada