Job Description

JOB DESCRIPTION:

ESSENTIAL JOB FUNCTIONS:

Maintain complete knowledge of Kitchen operations and ensure associate compliance with all departmental/hotel policies, F&B and brand protocol. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Work line shifts and control labor. Review, prepare and change daily menu specials for breakfast, dinner and bar offerings. Provide creative culinary menu items to wow our guests. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear direction to staff and upper management. Take physical inventory of specified food items for daily inventory. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Observe guest reactions and confer with service staff to ensure guest satisfaction. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Develop new menu items, test and write recipes. Control cost of goods. Assist Catering department with developing special menus for functions; meet with clients as requested. Review sales and food cost daily; resolve any discrepancies with the Controller. Ensure that excess items are utilized efficiently. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. Interview and hire new personnel according to hotel policies and standards. Comply with attendance rules and be available to work on a regular basis. Perform all other job-related duties as assigned or as per brand.

Required Skills/Abilities:

Minimum of 1 year experience as a Kitchen Manager managing a full-service kitchen required. Previous experience as a Kitchen Manager is highly preferred. Banquet experience preferred: interpreting BEO's, labor costing, food costing, scheduling, working hands-on at the cook line, Kitchen Manager, prep, delegation and managing a team. Hilton or big chain/banquet hall experience preferred Ability to read, write and speak the English language fluently. Strong leadership and mentor capability
We are not sponsoring international /outside of Canada applicants at this timeMust have a valid Canadian work permitJob Types: Full-time, PermanentPay: $55, 000.00 per year

Job Types: Full-time, Permanent

Pay: From $55,000.00 per year

Benefits:

Company events Dental care Discounted or free food On-site parking Paid time off Vision care
Experience:

Kitchen Management: 1 year (preferred) Kitchen: 10 years (required) Banquet: 2 years (required)
Language:

English (required)
Licence/Certification:

Food Handler Certification (required) Red Seal (preferred)
Work Location: In person