POSITION SUMMARY
The Chef De Cuisine is primarily responsible for elevating our F&B operation to a whole new level, where dining becomes an experience. The ideal candidate will take a hands-on approach to leading and organizing kitchen operations across the Restaurant & Lounge, Room Service, and Banquets, while overseeing culinary initiatives, renovations, and operational improvements. This role requires a strong leader who can effectively manage day-to-day operations, resolve challenges in a timely and cost-conscious manner, and deliver exceptional guest experiences through quality, creativity, and service excellence.
KEY RESPONSIBILITIES
- Prepare and cook a variety of cuisine for all daily menu dining outlets and banquets, using skill, creativity and cost-effective methods;
- Ensure that food is prepared according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met; Responsible for supervising / managing / overseeing all food operations;
- Maintain a hands-on approach to cooking "on the line" during busy service times as well as training and developing kitchen staff on a daily basis;
- Interview, hire and train all kitchen team members on departmental policies and procedures, approved safety, safe food handling and sanitation practices;
- Successfully manage kitchen teams in multiple food outlet areas;
- Achieve consistent financial targets with purchasing, inventory, food and labour cost control methods;
- Work closely with F&B Manager/Supervisor to develop successful Food & Beverage/Hospitality operations;
- Comply with all regulatory health and safety codes, working towards creating a strong work place health and safety environment;
- Responsible for all Menu Development throughout the year including Restaurant, Banquets and any other special events/requests that are requested;
- Other duties as assigned by the F&B Manager or designate.
- Perform other duties as assigned.
MINIMUM QUALIFICATIONS AND SKILLS:
- Minimum 3 years culinary experience in a hotel environment in a similar role;
- Minimum 1 year previous work experience in a similar capacity considered an asset;
Job Description – Chef De Cuisine
- Apprenticeship or college level accreditation, Red Seal or recognized International equivalent;
- Proven track record in menu and service design;
- Strong cost control skills;
- Excellent knowledge of current culinary trends;
- Strong written and verbal communication skills;
- Hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service;
- Experience working in a unionized environment is an asset;
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations;
- Strong communication and organizational skills with the ability to multi-task and work well under pressure;
- Ability to achieve deadlines while focusing on departmental/hotel fiscal results;
- Ability to work cohesively with all team members in all departments;
- Flexibility to work a variety of shifts as required including early mornings, evenings, weekends and Holidays.
Pay: $65,000.00-$75,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Paid time off
- RRSP match
Work Location: In person
