Job Description

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This position requires a deeper knowledge of food preparation. You will assume full responsibility for the quality of products you and junior team members serve on the line. You will ensure that you and your junior team members consistently know and comply with the kitchen tasks assigned by the other managers or supervisors, completing them according to kitchen standards and procedures. You will be responsible for inspecting food preparation and serving areas to ensure adherence to safe, sanitary food-handling practices and proper storing and rotating of products. If any conflicts arise with the Servers or the food served, you will need to resolve the issue carefully and without confrontation; guest service will be a top priority. You will also assist with food prep assignments during off-peak times. At the end of the evening, you will help ensure the kitchen is closed correctly, following the station's kitchen checklist. Attendance at scheduled employee meetings will provide you with the opportunity to suggest improvements. Ongoing collaboration with other departments, such as sales and catering, will be necessary to ensure all guest needs are met.

Qualifications

A minimum of 4 years of cooking experience and 3 years of leading a team in a Hotel or resort-style Kitchen or an acceptable combination of related experience, education, and/or training would be an advantage. Working towards Journeyman papers or being a Red Seal would be an advantage. Must have or the ability to get a food safety certificate, Serving it Right Certificate would be an advantage.

Competencies

Ability to develop, cultivate and lead a team. Demonstrate the ability to communicate effectively through balanced listening and speaking, as well as clear and accurate writing, while keeping others informed. Demonstrate the ability to work as part of a team by being helpful, respectful, approachable, and team-oriented, while building strong working relationships and a positive work environment. Show responsibility, honesty, and loyalty; interact tactfully with others; resolve conflicts appropriately; and adapt to change and fluctuations. Demonstrate accountability by planning, managing time effectively, arriving punctually, being mindful of costs, and taking the initiative. Demonstrate the ability to follow directions, maintain a suitable appearance, comply with departmental and corporate policies and procedures, and be willing to learn. Demonstrate a strong commitment to Guest Focus by aiming for high guest satisfaction, going out of your way to be helpful and pleasant, and making the experience as easy as possible for the guest rather than for yourself, your department, or your organization. Knowledge of Microsoft Office computer applications. Greater understanding of food and beverage. Capable of cooking meats, fish, vegetables, soups, and other hot food items accurately and efficiently and preparing and portioning food products before cooking. The skill to showcase creativity in food preparation and presentation.

Conditions of Employment

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Must be able to endure frequent bending, lifting, stooping, standing, and walking. Some heavy lifting and carrying of objects is required. Employees should be prepared to work in both indoor and outdoor environments with varying temperatures. Must be flexible to work both evening and morning shifts, as well as holidays and weekends.