20 meilleures offres (culinary management, mississauga, on) (à pourvoir)

Director Food Services, Residence Dining, UTM
Dexterra Remote Services —Mississauga, ON
- De 30 $ à 35 $ de l’heure
- Temps plein
- Anglais
- Baccalauréat
- Service alimentaire
Postuler rapidement
Product Development Chef
Scarlett House Food Group Inc. —Mississauga, ON
- De 65 000 $ à 70 000 $ par an
- Temps plein
- Préparation culinaires
- Microsoft Office
- Esprit d'analyse
- Assurance Dentaire
- Programme d'Aide aux Employés
Postuler rapidement
il y a 7 jours
Tandoor Chef
Raani Toronto —Toronto, ON
- De 70 000 $ à 75 000 $ par an
- Temps plein
- Préparation culinaires
- Service alimentaire
- En présentiel
Postuler rapidement
Culinary Management | King Taps King & Portland
King Taps King & Portland —Toronto, ON
- De 50 000 $ à 80 000 $ par an
- Temps plein
- Certificat de premiers soins de base
Italian Executive Chef
Cassius Cucina Contemporanea —Toronto, ON
- De 60 000 $ à 80 000 $ par an
- Temps plein
- Hospitalité
- Microsoft Excel
- Gestion de restaurant
Postuler rapidement
Head Chef (Chef de Cuisine) - INK Entertainment
INK Entertainment —Toronto, ON
- À partir de 60 000 $ par an
- Temps plein
- Préparation culinaires
- Leadership
- Restauration
- Assurance Dentaire
- Assurance Vision
Postuler rapidement
14 h
Assistant Kitchen Manager
Service Inspired Restaurants —Vaughan, ON
- De 53 600 $ à 63 700 $ par an
- Bar
- Anglais
- Expérience en supervision
- Bourses d'Études
Sous Chef - Bar Romy
INK Entertainment —Toronto, ON
- À partir de 55 000 $ par an
- Temps plein
- Service
- Bar
- Mathématiques de base
Postuler rapidement
il y a 5 jours
Senior Line Cook (Mule Oakville)
The Mule —Oakville, ON
- De 20 $ à 23 $ de l’heure
- Fins de semaine au besoin
- Assainissement
- Préparation culinaires
- Service alimentaire
Postuler rapidement
il y a 12 jours
Assistant Culinary Experience Manager
Impact Kitchen —Toronto, ON
- 50 000 $ par an
- Fins de semaine au besoin
- Expérience en gestion
- Port de charges lourdes
- Assainissement
Postuler rapidement
Pizza Maker
DiVino Pizzeria & Bar —Toronto, ON
- À partir de 20 $ de l’heure
- Temps partiel
- Préparation culinaires
- Service alimentaire
- En présentiel
- Réductions Tarifaires
- Heures d'arrivée et de départ flexibles
Postuler rapidement
Professional Mixologist
Island Restaurant Group Ltd. —Toronto, ON
- À partir de 85 000 $ par an
- Temps plein
- Bar
- Service à la clientèle
- Capacités de présentation
- Indemnité de déménagement
- Assurance Dentaire
Postuler rapidement
il y a 5 jours
Culinary Services Supervisor (Belleville/Madoc/Desseronto)
Neighbourhood Better Living Belleville —Ontario
- De 48 000 $ à 59 000 $ par an
- Temps plein
- Microsoft Office
- Expérience en supervision
- Compétences en communication
- Assurance Dentaire
Postuler rapidement
Head Chef
KANEFF PROPERTIES LTD —Brampton, ON
- De 25 $ à 28 $ de l’heure
- Restauration
Postuler rapidement
il y a 12 jours
Culinary Experience Team Lead
Impact Kitchen —Toronto, ON
- 20,50 $ de l’heure
- Fins de semaine au besoin
- Port de charges lourdes
- Gestion de restaurant
- Préparation culinaires
Postuler rapidement
Culinary Experience Manager
Impact Kitchen —Toronto, ON
- 54 000 $ par an
- Fins de semaine au besoin
- Expérience en gestion
- Assainissement
- Gestion de restaurant
Postuler rapidement
Kitchen Manager
Service Inspired Restaurants —Etobicoke, ON
- De 68 000 $ à 80 700 $ par an
- Bar
- Gestion de restaurant
- Leadership
- Bourses d'Études
Head Chef
Strella Strella by modus —Toronto, ON
- À partir de 80 000 $ par an
- Temps plein
- Hospitalité
- Assainissement
- Gestion de restaurant
Postuler rapidement
il y a 2 jours
Executive Chef
Charles MacPherson Associates Inc. —Toronto, ON
- De 130 000 $ à 150 000 $ par an
- Fins de semaine au besoin
- Gestion des stocks
- Préparation culinaires
- Déplacements à prévoir
Postuler rapidement
Assistant Kitchen Manager
Service Inspired Restaurants —Etobicoke, ON
- De 53 600 $ à 63 700 $ par an
- Bar
- Anglais
- Expérience en supervision
- Bourses d'Études

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Director Food Services, Residence Dining, UTM

Dexterra Remote Services -
Mississauga, ON

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Détails du poste

Temps plein
De 30 $ à 35 $ de l’heure

Profil recherché

Utilisation d'un ordinateur
Gestion des contrats
Mention Sceau rouge
Anglais
Baccalauréat
Hôtellerie
Service alimentaire
Industrie alimentaire
Préparation des aliments
Diplôme d'études collégiales (hors Québec)
Compétences en communication

Description complète du poste

Company Description

WHO ARE WE?

Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care.

Job Description

WHAT'S THE JOB?

Under the general supervision of the General Manager, the Director Food Services, Residence Dining is responsible for overseeing client relations and account management for their assigned units. The Director Food Services will ensure operational success by monitoring financial performance, customer and employee satisfaction, and client relations while driving continued growth for all assigned cafes and franchises.

Essential Duties and Responsibilities:

Work with the Executive Chef and on-site Chef team to plan menus and promotions for the Residence Dining Cafe, incorporating both the company’s promotional themes and the Clients contractual requirements. while also encouraging creative ideas from staff that fall within company and client guidelines and restrictions
Put processes in place and monitor staff performance to ensure all required health and safety regulations and procedures are being followed, including relevant provincial and federal legislation
Ensure all staff participate and pass requisite training to ensure adequate knowledge of proper techniques for food preparation and handling
Monitor training being delivered to staff to ensure applicable knowledge is being transferred and used appropriately
Ensure staff are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
Provide or ensure employees have purchased proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves) and that they are being used correctly
Put signage into place that communicates to staff the health and safety regulations and proper kitchen conduct, including signage as required by relevant legislation
Identify completion times for tasks and processes and develop ways to improve efficiency and output while maintaining brand consistency
Make sure the unit and staff are working within FoodSafe and/or ServeSafe standards as well as all applicable legislation and company policies
Address the concerns of employees and work with the on-site Chefs/Managers/Supervisors to create a safe, healthy, and productive working environment
Stay informed on any changes to operations, whether initiated internally or from external sources (i.e. changes to legislation) and update all training and policies as required while communicating any changes to staff members
Work alongside the Executive Chef and Retail/Catering Director Teams to control costs of the location by taking measures such as:
- Perform physical inventories, adequately maintaining the level of stock at the unit
- Comply with maintenance of food rotation in storage in order to minimize spoilage and waste
- Control portioning of food item standards to ensure recipe yield meets quantity and budget expectations
- Suggest dishes that take advantage of seasonal availability and excess inventory
- Provide recommendations regarding budget requirements for assigned area, maximizing the profit of the location while reducing expenditures while meeting student and client expectations.
Adheare to all Client and Dexterra, Signature Dining Contractual service agreement terms
Relay with suppliers in regards to maintaining inventory which can include resolving discrepancies with suppliers and escalating any and all issues unable to be resolved to the Director of Operations or appropriate support department
Work with the General Manager, Director of Operations and the Controller to review unit budgets and expenses and identify ways to drive sales while reducing operating costs
Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development; determine all training and orientation requirements for each staff and coordinate with appropriate staff to ensure successful completion of training and skill development
Oversee all aspects of applicable Franchise locations in accordance with Company standards and Franchise requirements
Work with the management team at each assigned unit to develop a marketing and business plan on an annual or semi-annual basis, detailing the locations previous accomplishments while setting goals and action plans for the upcoming quarters
Ensures the integrity of the cash flow process, making certain staff are following all security procedures closely while performing periodic checks to ensure compliance (train all staff in Cash Handling procedures)
Attend all regularly scheduled General/District Manager meetings ready to discuss your current location and overall organization success strategies
Remain an ambassador of goodwill, ethics, and great client relations at all times
Liaison with the client(s) to ensure their needs are met while working within Company and budgetary guidelines
Where necessary, step in to alleviate guest concerns and resolve issues that arise from service
Act as a representative in the field for the procurement group, taking part in quarterly meetings to discuss delivery and quality of the product.
Have regular communications with the procurement team to review ordering procedures and products. Meeting topics would include, but not be limited to: delivery satisfaction, adherence to COG, changes to the product listing on the COG,
Become a point of contact for procurement in designated district. Able to provide recommendations to the procurement team to make their final decision
Be familiar with the GFS order guide, as well as any other regional or item specific suppliers, to represent the interests of the team within the context of national procurement expectations
Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed
Lead and champion any construction or unit opening, becoming a point of contact for employees, clients, and outside contractors
Other duties as assigned

Qualifications

WHO ARE WE LOOKING FOR?

University Degree or College Diploma in hospitality management or a related field
Seven years of experience in the food service industry leading high volume culinary teams
Experience with Contract Management food services is an asset.
Previous business administration experience with knowledge of employee management
ServeSafe and/or FoodSafe certified
Red Seal Chef status would be considered an asset
Superior communication skills in both verbal and written English.
Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
Able to lead projects, forecast business needs, and identify and target growth opportunities
Able to effectively use a computer and all related software, including POS equipment

Physical Requirements:

Reach and lift between 0-10 pounds from floor to shoulder height
Frequent standing and walking required
Able to work in hot or cold temperatures

Number and titles of Direct Reports:

Approx. 4 titles
Director Reports is seasonal; approx. 8

Revenue responsible for:

$4.5 million range plus

The above statements describe the general nature and level of work being performed by individuals assigned to this classification. This is not intended to be an exhaustive list of all responsibilities and duties required of personnel so classified.

Additional Information

WHAT'S IN IT FOR YOU?

Be part of an industry that's more important than ever!
Employee Referral Program!
Career advancement opportunities.
Whereas other companies are downsizing, we are growing!
Be #1 on day 1 by joining an industry leader.

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

#IND1

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culinary management emplois - mississauga, on

Director Food Services, Residence Dining, UTM

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : culinary management (mississauga, on)

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