Chef Manager - Toronto, Canada - Dana Hospitality

Dana Hospitality

Verified Company

Toronto, Canada

1 week ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Company Description

Dana Hospitality is proudly Canadian with a culture rooted in culinary excellence.

We have more than 1,600 employees in over 165 accounts and are proud to be known as the preferred partner for clients, who truly value exceptional food quality and service.

Dana Hospitality operates in the larger public and institutional sectors where clients appreciate the benefits of our healthy, fresh, on-site culinary culture and where there is a benefit to operating with a strong union partner.

We specialize in preparing meals from scratch for private schools, universities and colleges, retail healthcare, resort, leisure and recreation venues, and corporations of all size.

We are an authentic Canadian alternative to the international food service conglomerates and self-operation.

Our business arrangements are for on-site corporate food service programs, retail-style cafés, education residence dining and student meal plans, catering services scaled to every size event, national branded franchise operations and facility design, capital planning and project management.

Job Description:

Essential Duties and Responsibilities:

Under the general supervision of the District Manager, the Chef Manager is tasked with ensuring the culinary excellence of the location.

This includes the planning, preparing, and/or directing of the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes.

The Chef Manager will also perform administrative and financial duties such as ordering and resolving discrepancies with suppliers, creation and adherence to budgets for all related costs of the culinary operation, and supervising and training all staff within their charge.

Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit
Plan and develop menus and recipes for the cafeteria and catering events, incorporating both the company's promotional themes and the Healthwise Choices Program while also encouraging and incorporating creative ideas from employees
Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish
Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts
Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking
Complete knowledge of the kitchen, recipes, service stations, and point of sale machines at the location with the ability to step in and provide additional support where required
Lead a team by delegating tasks and ensuring best practices are followed
Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success
Ensure all staff are adhering to all required safety regulations and procedures while preparing food including:
Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
Wearing and correctly using proper personal protective equipment (i.e. nonslip shoes, cutresistant gloves)
Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment
Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items.
Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies
Lead or work alongside the Food Service Director and kitchen staff to control costs of the location by taking measures such as:

Created:
January 2010

Updated:
September 2018

Performing physical inventories, adequately maintaining the level of stock at the location
Establish and ensures maintenance of food rotation in storage in order to minimize spoilage and waste (first in, first out)
Control portioning of food items to ensure recipe yield meets quantity and budget expectations
Implement dishes that take advantage of seasonal availability
Identify menu items that could be more cost effective or replaced by higher yield dishes
Relay with suppliers in regards to maintaining inventory which can include ordering and receiving supplies, resolving discrepancies with suppliers, and escalating any and all issues unable to be resolved to the District Manager.
Schedule and coordinate staff work assignments, taking into consideration business needs and the skills and abilities of individual staff members
Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development
Manage all cash handling processes; daily deposits, fin