Chef vacancy in Toronto Canada

JOB SUMMARY

· Accountable for overall success of the daily kitchen operations.

· Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

· Works to continually improve guest and employee satisfaction while maintaining the operating budget.

· Supervises all kitchen areas to ensure a consistent, high quality product is produced.

· Responsible for guiding and developing staff including direct reports.

· Must ensure sanitation and food standards are achieved.
Core Work Activities
· Ensuring Culinary Standards and Responsibilities are Met

· Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

· Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

· Assists Executive Chef with all kitchen operations and preparation.

· Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

· Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

· Assists in determining how food should be presented and creates decorative food displays.

· Maintains purchasing, receiving and food storage standards.

· Ensures compliance with food handling and sanitation standards.

· Performs all duties of kitchen managers and employees as necessary.

· Recognizes superior quality products, presentations and flavor.

· Ensures compliance with all applicable laws and regulations.

· Follows proper handling and right temperature of all food products.

· Operates and maintains all department equipment and reports malfunctions.

· Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

· Supervises and coordinates activities of cooks and workers engaged in food preparation.

· Leads shifts while personally preparing food items and executing requests based on required specifications.

· Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

· Encourages and builds mutual trust, respect, and cooperation among team members.

· Serves as a role model to demonstrate appropriate behaviors.

· Maintains the productivity level of employees.

· Ensures employees understand expectations and parameters.

· Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

· Ensures property policies are administered fairly and consistently.

· Communicates performance expectations in accordance with job descriptions for each position.

· Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

· Provides services that are above and beyond for customer satisfaction and retention.

· Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

· Sets a positive example for guest relations.

· Empowers employees to provide excellent customer service.

· Interacts with guests to obtain feedback on product quality and service levels.

· Handles guest problems and complaints.

Maintaining Culinary Goals

· Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

· Develops specific goals and plans to prioritize, organize, and accomplish your work.

· Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

· Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

· Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

· Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

· Participates in the employee performance appraisal process, providing feedback as needed.

· Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

· Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

· Analyzes information and evaluating results to choose the best solution and solve problems.

· Attends and participates in all pertinent meetings.

Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

Email:[email protected]

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