Head Chef - Mississauga, Canada - Hilton Garden Inn Toronto Airport West/Mississauga

Hilton Garden Inn Toronto Airport West/Mississauga

Verified Company

Mississauga, Canada

1 week ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while managing all food related functions and staff. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Manages 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.

Responsibilities:

To communicate expectations to the Kitchen Staff through:
Departmental Orientation
Job description and Task list by Classification
The Designated Trainer Program
Performance Appraisal process
Hire, Train and supervise kitchen personnel
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. To include disciplinary process.
To efficiently organize and execute the preparation, production, and presentation for the F&B operations within the preapproved standards while maintaining labour productivity, recipes standards, budgeted food costs and purveyor food quality.
Manages daytoday operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Handles guest problems and complaints.
To maximize the quality, price and value experience offered to our guests within the budgeted commitments.
To provided required tools, equipment, and support to Employees in execution of service delivery for the Kitchen and over all F&B Operations.
Achieves and exceeds goals including performance goals, budget goals, team goals etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
Develop menus, item pricing and receipt cards.
To support the promotion of F&B to our target market through the sourcing and participation of industry and community events, and inhouse public relations.
To provide required tools, equipment and support to all Kitchen staff in execution of service delivery for the Main Kitchen and F&B service operations within the budgeted parameters.
To operate departments conforming to Fire, Health and Safety regulations and laws governing F&B operations in the province of Ontario.
To continuously sustain improved quality and productivity through progressive action planning or eliminate any employees in the operating departments with performance ratings below standard.
To participate in monthly inventory recording as required.
To perform other duties required by the Company.

Qualifications:

Must posses Chef's Certification with Inter-Provincial Red Seal or equivalent
2 years Supervisory experience in a Kitchen of a Hotel/Restaurant preferred
Proven success with employee relations' skills and ability to implement and maintain standards

Pay:
$55,000.00-$60,000.00 per year

Benefits: