3 meilleures offres (chef de production, columbus) (à pourvoir)

Sous Chef-PCK
Great Canadian —Pickering, ON
- De 62 000 $ à 83 500 $ par an
- Fins de semaine au besoin
- Préparation culinaires
- Anglais
- Microsoft Office
il y a 10 jours
Chef de Partie (CDP)
Moxies —Pickering, ON
- Temps partiel
- En présentiel
- Leadership
- Restauration
- Assurance Dentaire
- Heures d'arrivée et de départ flexibles
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Chef De Partie
The Algonquin Resort St. Andrews by-the-Sea, Autograph Collection —Canada
- 24,05 $ de l’heure
- Fins de semaine au besoin
- Hospitalité
- Compétences rédactionnelles
- Hôtel
- Assurance Dentaire
- Assurance Vision
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Sous Chef-PCK
Great Canadian —Pickering, ON
Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Trains and monitors entry level cooks and Chefs for…
De 62 000 $ à 83 500 $ par an
il y a 10 jours
Coordinator, Conservation Biology
The Nature Conservancy of Canada —Toronto, ON
Représenter CNC dans le cadre de toutes les activités liées aux relations externes et aux communications se rapportant aux activités scientifiques et…
De 67 863 $ à 76 342 $ par an
Postuler rapidement
il y a 14 jours

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Sous Chef-PCK

Great Canadian -
Pickering, ON

Postuler dès maintenant

Détails du poste

De 62 000 $ à 83 500 $ par an
Il y a 10 jours

Profil recherché

Manipulation des aliments
Mention Sceau rouge
Boucherie
Études postsecondaires
Préparation culinaires
Anglais
Microsoft Office
Préparation des aliments
Restauration

Description complète du poste

Pickering Casino Resort is seeking a Sous Chef!

Under the general direction of the Executive Sous Chef, this position will be responsible for leading, supervising and coordinating activities of a workstation or restaurant, engaged in preparing and cooking food products for various outlets per instruction from their direct supervisor.

The ideal candidate is an energetic professional with proven knowledge, skills and abilities, executing the following in support of the company’s vision, mission and values:

Manage, monitor, develop and train Kitchen personnel to ensure production of high-quality food;
Ensure adequate staffing levels;
Responsible for performance appraisals and identify development opportunities for team members;
Identify areas of improvement to ensure attention to detail is achieved by the team and ensure a consistent Guest dining experience is provided;
Liaise with Che de Partie to determine daily menu requirements and discuss daily working processes of the team;
Monitor and manage costs and resources and inform the Executive Chef and/or Executive Sous Chef of any issues immediately;
Ensure regular and update Food Safety logs are completed accordingly; Conduct regular inspections in the kitchen area to ensure production area is clean and sanitized;
Effectively resolve all Guest complaints and feedback regarding food production and work collaboratively with Restaurant Managers to ensure smooth guest experience.
Attend and undertake Open Galley events such as cooking demonstrations when required;
Meets with the Executive Sous Chef and Management regularly, to review the requirements of the day’s meals and time frames for restaurant service.
Supervises the assigned workstation function. Assigns duties and responsibilities to employees. Including Time & Attendance policy for the workstation or restaurant.
Observes and evaluates employees and work procedures to ensure quality standards and service is met.
Trains and monitors entry level cooks and Chefs for proper service; Conducts on-the-job training and leadership with assigned team members to ensure that all employees are up to date with public health standards of preparing, holding, storing, re-heating and serving food
Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions for approval of the Executive Sous Chef;
Knows and operates and trains team members on all equipment according to proper procedures. Reports all out of order equipment directly to his/her supervisor. Conducts documented training of Cooks in operating, cleaning and maintaining machinery and tools according to the company's Workplace Safety program.
Works with all kitchen personnel in a cooperative, productive and effective manner.

Successful applicants will demonstrate the following qualifications:

Red Seal or equivalent recognized hotel / culinary diploma / qualification
Post-Secondary education in Culinary Management or 4 to 6 years’ experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high-volume food service facility. Written references from former employers are preferred.
Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to international standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
Ability to butcher meat, chicken, fish, and shellfish.
Extensive knowledge of food handling procedures regarding to public health standards.
Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work.
Awareness of budgets and food wastage gained within a corporate environment
Technical skills: Competent in the use of most MS Office Software
Effectively use the supply and inventory management system

Candidates must be ready and willing to work at both locations, a flexible schedule, including evenings, weekends, holidays and overnights. The hours of work and location will be based on operational needs. Ready to embark on your next adventure?

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chef de production emplois - columbus

Sous Chef-PCK

Chef de Partie (CDP)

Chef De Partie

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : chef de production (columbus)

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