Executive Chef - Pointe-Claire, Canada - Rendez-Vous de L'Ouest / Embassy Suites par Hilton Montréal Aéroport

Description

Looking for a career change? Join one of Canada's most successful and multicultural Hospitality companies, that strives to take your talent to the next level.

With 19 hotels owned and managed by Easton's Group of Hotels, and a further 6 in development, your passion, collaboration, and voice will be an excellent addition to our growing Organization.

As a company, we strive to provide exceptional benefits, perks, and growth opportunities to all our employees.

If you have a passion for exceptional service delivery, are results driven and appreciate the recognition, Easton's is your career partner of choice.

The Easton's team believes that excellence is achievable only in an environment that embraces and promotes Equity, Diversity & Inclusion (ED&I).

Our company is challenging the way we work, think, and develop an inclusive workplace.

Our commitment to ED&I allows us to achieve our vision and mission and ensure a more equitable future for all.

• 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 daytoday 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.

JOB OVERVIEW

Manage 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.

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

DUTIES AND RESPONSIBILITIES

• Manage the daytoday operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
• Recommend disciplinary or other staffing/human resourcesrelated actions by company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitors and industry trends.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• 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) minimize waste
• 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 regularly. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and by sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• Participate in the preparation of the hotel's annual budget and the setting of departmental goals.

Monitors expenses to keep within budgeted guidelines and assist the food and beverage director in developing the annual operating budget.

• Schedules employees at proper staffing levels; watches labour costs daily to ensure efficiency in scheduling.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering and banquet staff with banquets, parties and other special events.
• Interact with outside contacts:
• Guests to ensure their total satisfaction
• Vendors to order supplies and equipment
• Health Department and other regulatory agencies regarding safety matters and kitchen inspections
• Other contacts as needed (professional organizations, community groups, local media)
• May serve as Manager on Duty or perform other duties as assigned.

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ACCOUNTABILITY:
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Supervises a large number of kitchen employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with the capacity to cater to more than 500 people.

May oversee subordinate managers and/or supervisors and professional c