Job Description

Duties and Responsibilities:

Primary Responsibilities:

Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times.

Assists Executive Chef in the development of new banquet menus and introduction on new menu items.

Review banquet event orders (BEO); noting any changes and briefing the team about the upcoming and current functions.

Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.

Monitors and maintains appropriate inventory levels of food.

Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.

Expedites suppliers to guarantee food deliveries on time and within budget.

Monitors staff to ensure that they are working in a safe and conscientious manner.

Prepares and cooks meals.

Completes any other human resources function required to operate kitchen including training, completing forms and scheduling staff.

Prepare payroll for processing, supervise staff consisting of two shifts.

Assist in training new team members and on an on-going basis.

Able to continually enhance the culinary experience of banquet or event guests.

Secondary Responsibilities:

Supervises and directs kitchen/banquet team.

Having a thorough knowledge of Lais Hotel Properties' products and services.

Suggesting additional products and services meeting our Guests' specific preferences.

All other duties as assigned.

Technical/Managerial/Administrative Requirements:

Excellent recall ability.

Excellent fine motor skills.

Excellent communication skills required.

Professional Requirements:

Minimum five (5) years progressive experience in a busy high caliber restaurant.

Red Seal Certificate.

Current Safe Food Handler's Certificate.

Previous up-selling and/or sales experience is considered an asset.

Personal Attributes:

Good leadership skills and ability to motivate team.

Self-starter and self-motivated.

Flexible, adaptable, capable of working with minimal supervision.

Excellent judgement and problem-solving skills.

Focused and capable of working with a multitude of distractions.

Physical Requirements:

Physical demands of lifting up to 50 lbs. including bending and carrying items

Standing for extended periods of time.

Working in extreme temperatures of very hot in summer and very cold in winter in the kitchen.

Constant interruptions from the noise of a busy kitchen.

Stress associated with being responsible for large superior dining facility as a cost and revenue center.

Long hours require steadfast effort to maintain composure and make decisions in a fast-paced environment.

Confidence in selling and up-selling products and services.

Positive sales-oriented personality.

Desire to meet goals.

Ethical and honest.

While we welcome all applicants, only those selected for an interview will be contacted. Accessibility accommodations will be made available to candidates upon request.

Job Types: Full-time, Permanent

Pay: $17.20-$28.42 per hour

Benefits:

Company events Dental care Employee assistance program Extended health care Life insurance On-site parking Profit sharing RRSP match Vision care
Work Location: In person