Chef

Job details
Description
JOB SUMMARY

Reporting to the General Manager, the Chef will be responsible for the efficient execution and delivery of all food offerings for banquets, hotel restaurant, breakfast and room service.

WHAT WE OFFER

A percentage of the group insurance is paid by the employer for full time employees
Promotional rate to discover Germain Hôtels properties through Canada
Opportunities to develop your career within a growing company across Canada
Access to the hotel gym
Employee referral program
Employee Assistance Program for team member and their family
YOUR ROLE

Recruit, Select and Train Kitchen brigade and Stewarding Team
Execute all banquet events orders for meeting and events
Coach and develop employees to reflect Germain Hotel’s service and quality standards
Schedule kitchen and stewarding staff to ensure full coverage while maintaining budgeted labour ratios
Manage purchases, inventory and waste control to ensure adherence to food cost targets.
Maintain professional relationships with suppliers and ensure the best value for product
Conduct performance review, ongoing feedback and progressive discipline as required
Ensure and maintain Health and Safety standards in production, service, and back of house facilities
Participate in the menu creation working closely with the GM, Director of Food & Beverage and Director of Sales & Marketing
Ensure consistent delivery of quality standard for all food offerings throughout the hotel
Communicate frequently and efficiently with the events team and front of house team and ensure details are shared in a timely manner with kitchen team
YOUR PROFILE

Minimum two years experience in a supervisory capacity, preferably in a restaurant or banquet environment
Proven ability to plan and organize events, acute sense of time management and attention to detail
Excellent interpersonal & communication skills.
Assertive, professional and positive with proven ability to develop and lead in a team
Proven ability to manage costs and offer an acceptable return
Strong understanding of current Food Hygiene and Health & Safety requirements
Good organisational and problem-solving skills