Rendez-vous Louest Junior Executive Chef - Pointe-Claire, Canada - Embassy Suites by Hilton Montreal Airport / Rendez-Vous De L'Ouest

Description

Job Overview

Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

Supervise day-to-day activities and culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling.

Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Responsibilities:


FINANCIAL RETURNS

• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Take part in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs (food, labour and operational).
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Complete forecasts plans and departmental production reports for management.
• Participate in the preparation of the hotel's annual budget and the setting of departmental goals

PEOPLE

• Manage daytoday kitchen activities, plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
• Educate and train team members in compliance with brand standards, service behaviors and governmental regulations. Ensure staff has the tools, training and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Recommend and/or initiate salary, disciplinary or other staffing/human resourcesrelated actions in accordance with company rules and policies.
• Interact with outside contacts:
• Guests to ensure their total satisfaction
• Vendors to order supplies and equipment and ensure best prices and quality
• Health Department and other regulatory agencies regarding safety matters and kitchen inspections

GUEST EXPERIENCE

• Solicit guest feedback to improve food and presentation quality.
• Assist with addressing customer questions and issues relating to kitchen services

RESPONSIBLE BUSINESS

• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.
• Notify Engineering immediately of any maintenance and repair needs.
• Participate in the Green Engage Program so as to reduce, reuse and recycle
• Ensure Kitchen employees work within the Health and Safety Guidelines
• Follow and accomplish all Hilton Brand Standards.
• All BEO functions including cost controls, staffing, training, inventory, and food quality.
• Management and closing work duties.
• Creating memorable dining experiences.
• Creating a great environment with the team.
• Help lead the culinary team to excellence, including restaurant staff and supervisors.
• Be responsible for all F&B operation including restaurant, bar and meeting rooms.

QUALIFICATIONS AND REQUIREMENTS

Completion of a high school diploma or equivalent, and three years of experience as a Sous Chef, or equivalent combination of education and culinary/kitchen supervisory experience.

Degree or certificate in culinary arts preferred. Red Seal Certification required.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.

License:

• Serve safe (preferred)
• MAPAQ Certificate.