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Newmarket

    Kitchen Chef - Newmarket, ON, Canada - Thepostmarkhotel

    Thepostmarkhotel
    Thepostmarkhotel Newmarket, ON, Canada

    1 week ago

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    Description
    The Role at a Glance : This position plays a key role within our hotels.

    In collaboration with the Executive Chef and General Manager will help lead and manage the execution of all banquet and events culinary vision for the Hotel.

    The ideal candidate is passionate and creative with strong food and beverage presentation skills and is in tune with current food and beverage trends.

    Oversee the day-to-day leadership of the culinary banquet department, Kitchen and Stewarding teams, driving a culture of performance and high engagement through recognition, training and coaching utilizing a professional positive management approach.

    While the position reports directly to the Executive Chef, there is a strong working relationship with the General Manager.

    Strong financial acumen, including managing food & labour costs and controls, menu costing and productivity controls
    Interact with guests to obtain feedback on food quality, presentation, and service levels. Facilitate regular team meetings to discuss goals, address concerns and communicate information pertaining to the Hotel's operation.
    Purchase, manage and oversee all event inventory and processes.
    Develop, cost and implement menus, training programs and SOP's for the Kitchen team.

    Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.

    Ensure all Kitchen team members maintain their required food handling and sanitation certifications.
    Ensure compliance with all food handling and sanitation standards are consistently maintained and exceed government standards.

    Identify and resolve all guest concerns/complaints to ensure the brand promise delivered; Act as a health and safety leader in the property, report all workplace incidents/accidents or near misses, wearing all Personal Protective Equipment required, and participation in fire safety plan.

    Supervision of weekly payroll administration.
    Attend meetings and training as required.
    Comply with all Archive standards, policies and procedures at all times.
    Perform other tasks and responsibilities as requested by the Executive Chef - General Manager.
    3-5 years' experience as a banquet chef or sous chef within a full-service hotel environment.
    ~ University or College diploma in a culinary or hospitality field (preferred).
    ~ Previous experience overseeing multiple restaurants and events considered an asset.
    ~ A hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service.
    ~ Experience working in unionized environment (an asset).
    ~ Strong computer skills, with knowledge of Microsoft Office and Hotel Property Management Systems is essential.
    ~ Proven experience motivating and inspiring a team to achieve strong performance results.
    ~ Strong problem solving and creative thinking skills.
    ~
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