Head Chef - Barrie, Canada - Allure Hotel & Conference Centre

Allure Hotel & Conference Centre

Verified Company

Barrie, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

_Head Chef/Kitchen Manager _

Duties and Responsibilities:

With a
_"Can - Do"_ attitude and a true
_"Passion for Excellence"_ the Head Chef oversees all culinary / kitchen production as well as but not limited to:

Prepare or directly supervises the preparation of a wide variety of foods.
Responsible for maintaining inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production_._
Oversight of food production and kitchen personnel. Share food knowledge with subordinates.
Supervision of employees, sanitation and safety, menu planning, and related production activities.
Ensure proper staffing for maximum productivity and high standards of quality; and payroll costs to achieve maximum profitability.
Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as appropriate.
Assist and prepare reports, costs menus, makes schedules, and performs administrative duties as assigned.
Consistently maintain standards of quality, cost, presentation, and flavour of foods
Ensure compliance of all standards and procedures relating to HACCP and provincial workplace safety standards including being an active member of the Health & Safety Committee
Leading a workforce of over 20 teammates, including recruitment, training & development and performance evaluations.
Food cost controls and monitoring of food costs relative to budgets.
Purchasing and inventory controls.
Coordination of catering activities for events and special functions as required.
Flexible working hours to accommodate eventdriven business needs this position requires evening and weekend availability

Qualifications / Requirements:

Minimum of 35 years of operational experience in a high volume kitchen
Experience in banqueting, catering and large volume functions
Postsecondary education, preferably with red seal certification
Selfmotivated team leader with exceptional organizational skills
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
Planning and analytical skills with the ability to prioritize and multitask
Strong knowledge of HACCP and food safety standards
Strong menu development skills, menu costing and labour management
Proficient in use of computers, with knowledge of MS Office, Windows, and Catering systems an asset
Ability to work in an environment that encourages and fosters teamwork, participation, creativity, openness, honesty, mutual respect and lots of fun
Good comprehension of the English language, both written and verbal