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full time Sous Chef/Chef De Cuisine (Canada)

at Jobs in Toronto in Toronto

Position Overview:
This exciting position will work closely with the Chef de Cuisine & Executive Chef. Previous experience in fine dining and extensive knowledge of international food trends is a requirement. This hands-on position reports directly to the Chef de Cuisine & Executive Chef and works closely with the Executive Sous Chef Banquets & Pastry Chef.

Duties & Responsibilities:
• Direct the day-to-day activities of the restaurant. Duties may include advising staff of formal policies and procedures. Hiring, training, managing and scheduling kitchen and stewarding staff as directed by the Chef de Cuisine.
• Supervise, develop and train all apprentices and provide a model of leadership for the entire kitchen team.
• Must work all important functions and busy times.
• Must coordinate requested time off and vacation requests with best judgement and during down season.
• Foster and promote a healthy and safe working environment. Promptly investigate any injuries/incidents and implement corrective measures. Ensure all associates are trained on proper health and safety procedures and correct substandard behaviour.
• Ensure that all food is prepared to the exacting standards as set out by the Chef de Cuisine.
• Control food costs by maintaining accurate records of all food ingredients used throughout the kitchen and ensure food waste is kept to a minimum.
• Leads by example and works with the cooks everyday to ensure quality & consistency.
• Ensure that all menu items are reciped, costed and updated regularly.
• Ensure that pest control maintenance is being monitored consistently and on a regular basis.
• Ensures that storage is monitored using the first-in-first-out (FIFO) system.
• Ensure that weight scales to be used for all receiving and portion of goods.
• Ensure all operating procedures are followed, identify and correct any organizational problems that impact the effectiveness of the operation.
• Ensure that all health and safety standards are adhered to and correct any deficiencies.
• Handle all special requests and guest allergies to ensure 100% guest satisfaction.
• Flexible and energetic personality with the ability to handle the pressures of a busy kitchen.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Is jointly responsible with Chef de Cuisine for invoice posting and on top of all purchasing.
• Assists the Chef de Cuisine in ensuring that payroll is accurate and labour costs are being met.
• Must maintain a "white glove" kitchen in all areas.
• Assist the Chef de Cuisine in daily "one on ones" and bi-probationary and annual performance reviews with documentation and follow-up.
• Follow proper guidelines to the waste management system.
• Greet guest in a friendly and courteous manner during all interactions.
• Handle all guest interactions with the highest level of hospitality and professionalism.
• Abide by the policies and procedures as set out in the Associate Handbook and any other applicable policies.
• Must adhere to the appearance and grooming policy.
• Perform other duties/tasks and projects as assigned.

This job description has excluded the marginal functions of the position that are incidental to the performance of the fundamental job duties. It no where states or implies that these are the only duties to be performed by the employee occupying this position.

Job Requirements:
• Be an ambassador of The Trump International Hotel and Tower at all times, in and outside of work place.
• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training.
• Mathematical skills, including basic math, budgeting, food costing, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Self-starter, self-motivated, hardworking.
• Ability to remain calm and courteous even in difficult situations.
• Ability to motivate staff and maintain a cohesive team.
• Fluency in English both written and verbal. Proficiency in other languages would be an asset.
• Ability to follow all safety policies and procedures within work area and respond properly to any hotel emergency or safety situation.
• Ability to work well under pressure.
• Work harmoniously and professionally with co-workers and management.
• Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
• Ability to stand for extended periods of time to continuously perform essential job functions.
• Ability to lift/carry items weighing up-to 30lbs on a frequent basis and ability to lift/carry items weighing up-to 50lbs on an infrequent basis

Education & Experience
• Min 8 years experience with 4 years as a Sous Chef
• Direct supervisory experience over a kitchen team, or an equivalent combination of education and work experience.
• Extensive knowledge of food & beverage required.
• Proficient in Word, Excel & Outlook.
• Red Seal preferred.
• International experience preferred.
• Luxury dining environment experience preferred.

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Published at 14-12-2011
Viewed: 1819 times