Job Description

Come and join our energetic team in Crowne Plaza Hotel . We offer exceptional benefits, training and perks that provide the basis for a renewing work experience.

We are an equal opportunity employer and we would love you to join our team!

Hotel Overview

The Crowne Plaza Toronto Hotel (formerly Pan Pacific Hotel) offers the best of both worlds - a welcoming oasis of calm amid the urban landscape. An exquisite property with 405 intimate guest rooms and 30,000 square feet of meeting space, two restaurants and a lounge in North Toronto, we are uniquely positioned to host a broad range of corporate, government, and leisure groups.

POSITION SUMMARY/SCOPE

F&B Director and Culinary Exec.

QUALIFICATIONS

Education/ Experience:

Culinary School degree or equivalent work experience. Special consideration will be given to those who exhibit exemplary performance. Minimum 8 years' experience as a journeyman cook. Experience in unionized environment is a must.

Certification and/or License Requirement:

Alcohol awareness certification and/or food service permit as required by local or provincial government agency.

WORKING CONDITIONS

Must be available to work days, nights, weekends and holidays. Will be required to work in a high stress, fast-paced environment. May be asked to work overtime. Will be exposed to household and industrial cleaners and chemicals.

SKILLS

Attention to detail. This applicant must also be able to take directions and follow them accurately. Good interpersonal skills. Knows how to prepare clear and cream soups. Knows how to prepare mother sauces and derivatives. Knows how to perform proper knife handling, including various vegetable cuts and have some basic butchery and fish cleaning skills. Must be able to work under minimal supervision. Knows how to use/clean the following equipment:
-ovens and stoves -hobart mixer -steam tables -slicers

-deep fat fryers -steamers -hot carts -kettles

-food processors -any other equipment used on a daily basis

PHYSICAL DEMANDS/ACTIVITIES:

Banquets and restaurant management The significant portion of time will be spent planning the sequence of operation and organizing the work of others. Reviewing event orders, compiling menus, requisitioning items and reviewing the budget. This person needs to be able to speak clearly to staff using problem-solving, reasoning, training and counseling skills.

DUTIES AND RESPONSIBILITIES

PRIMARY

Job description

Accountable for overall success of the daily kitchen operations and banquets. 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.

CANDIDATE PROFILE

Education and Experience

- a degree or equivalent from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; Culinary Red Seal, 10+ years' experience in the culinary, food and beverage.

-Level 2 Food handlers certification

-Experience in Unionized kitchens is an asset

-WHIMIS certification

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 with all kitchen operations and preparation. Over see's preparation and cooking food 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. 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 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.
Supervises all Steward, Cleaning and receiving staff

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.

Note: Other duties as assigned by supervisor or management

SECONDARY

Actively participate in training provided by the hotel Understand and follow hotel rules, regulation and guidelines as outlined in the Employee Handbook and be familiar with hotel facilities and services. The Crowne Plaza Hotel recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.*

Job Type: Full-time

Pay: $90,000.00-$110,000.00 per year

Experience:

Culinary: 5 years (preferred) Supervising: 5 years (preferred)
Work Location: In person