Restaurant - Cook Golden Beach - Roseneath, Canada - Great Blue Resorts

Great Blue Resorts

Verified Company

Roseneath, Canada

3 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Great Blue Resorts owns and operates 8 private resort lakefront properties located throughout Ontario's cottage country. These properties offer outright ownership of beautiful pre-manufactured seasonal recreational cottages. Our resorts have full facilities including community areas, swimming pools, splash pads, multi-sports courts, playgrounds and beaches.

ROLE OF A Chef
Chef Role Overview

The Chef role at Great Blue Resorts is fundamental in the overall success of the restaurant business. We are currently looking to fill this role on a 9 month contract bases. The Chef will oversee all of the daily operations of the restaurant. They will manage or delegate the management of the restaurant's employees, including scheduling, and assigning duties and responsibilities. The Chef will have regular scheduled daily and weekly follow-up meetings with their staff. The Chef will be responsible for maintaining the overall culture of the restaurant and to ensure that staff also represents and embraces
Great Blue Resorts culture and goals. The Chef will oversee the menu and make changes to the menu as needed.

The Chef will oversee the operational and organizational standards of the restaurant as well as implement the marketing, advertising and financial strategy dictated by upper management.

The chef will regularly review the daily, weekly, monthly and quarterly financial data of the restaurant to ensure the restaurant and staff are meeting their financial quotas.

Skills:

A Chef should possess strong time management and communication skills.

The Chef must have people skills with the ability to lead and motivate a team, knowledge of products, purchasing and generating sales while achieving customer satisfaction.

The Chef possesses the skills to plan and execute meals from start to finish. The Chef should possess the tools to effectively self-manage their revenue generation activities according to the minimum performance expectations.
Responsibilities/Accountabilities

The Chef directs and participates in the preparation and serving of meals; determines timing and sequence of operations required to meet serving times; inspects kitchen and equipment for cleanliness; and oversees proper storage and preparation of food.

The Chef's role is to ensure the maximum profitability of all sales activity in the restaurant, while providing customer satisfaction through high standards of service and positively impacting the overall customer experience.

The Chef is responsible for the maintenance of the restaurant which includes but is not limited to, stocking, inventory control and sales records.

Financial management
The Chefs responsibility will include but not limited to the following:
Revenue

Menu Items

a. Suggestive sell, daily specials, food/drink items to owners, contractors and vacation guests, and local clientele
b. Maintain Inventory levels, order product, pricing and stocking shelves
c. Care and control of profit margins and maintaining the correct margins

Expenses

All expenses related to the cost of goods sold and operating expenses of the restaurant included but not limited to:
a. Food management - Purchase Orders for perishable and non-perishable food items.
b. Labour costs of staffing

PROPERTY
The Chef is responsible for maintaining the overall image of the Restaurant.

The Chef must strive to support a safe, clean and well-maintained restaurant to our daily, weekly and annual guests by supporting the resort team as required below.

Boathouse Café Cleaning Front of House - Entrance, interior, washrooms, signage delegate
Boathouse Café Cleaning Back of House - Kitchen, Dishwashing area, storage room and freezers
Signage updated to promote daily specials
Kitchen area - supplies ordered and organized, inventory restocked.
Storage area - restocked and inventory

The Chef is responsible to sensibly display the daily special and any other special so that it immediately catches the attention of the customers.

The Chef must ensure that the restaurant meets the expectations of the customers and lives up to its predefined brand image.

The Chef must ensure:

The restaurant is well lit, ventilated and offers a positive ambience to the customers.
One of the major responsibilities of the Chef is to make the customers feel safe and comfortable in the restaurant. It is his/her key responsibility to make sure that the customer leaves the restaurant with a positive outcome.
The Chef is responsible for managing the assets of the restaurant. The security and safety of the restaurant is his/her responsibility. The Chef must ensure that sufficient inventory is available at the restaurant to avoid being "out of stock".
He/she or delegate along with his/her subordinates are responsible for planning, managing profit and loss, at the restaurant as well as collating daily sales.
He/she is responsible for running sales reports or other necessary reports.

MARKETING:
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