Chef Garde Manager - Halifax, Canada - Events East Group

Events East Group

Verified Company

Halifax, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Designed to meet the needs of multiple events, Nova Scotia's Halifax Convention Centre offers over 120,000 square feet of flexible event space in the heart of downtown.

The Halifax Convention Centre is part of the Nova Centre, a million-square-foot, mixed-use development that includes a hotel, office towers, and retail space.

It is the largest integrated development project in the province's history.

Role Description:

Reporting to the Executive Chef, the Chef Garde Manager is responsible for overseeing all Garde Manger food production for the Halifax Convention Centre.

This role is also responsible to gather food production requirements from event management software, process event food service orders from the food and beverage receiving clerk, and schedule applicable culinary staff.

Lead culinary staff through on the job training to competently plan and direct food preparation, preparation, cooking, garnishing, and presentation of food
Schedule staff to efficiently expedite daily workload and quality control
Collect and forecast food production requirements from event management software (Ungerboeck) through event work orders
Assure that all food items are prepared and served according to established standards and practices
Follow up on food complaints and correction
Responsible for food storerooms including fridges and freezers, and food storage (quality and quantity controls)
Uphold a safe and hygienic kitchen environment related to production equipment usage including maintenance and operating safety
Monitor sanitation practices to ensure that employees follow standards and regulations
Develop timely and current menu option recipes as per executive chef and client requisition
Scheduling supervision of staff to meet the requirement of the event workload and coordinate activities of cooks and workers engaged in food preparation
Cooking of food to the highest standards to ascertain an efficient food service
Quarterly Inventories of specified kitchen areas
Weekly and Daily reviews of work orders as per event requirement
Maximize the productivity of the Garde Manager kitchen staff
Communicate policy and guidelines during staff meetings
Perform administrative duties as required

Requirements:

Minimum of 10 years' experience in volume culinary production with competencies in fine dining
Technical training certificate in culinary arts (interprovincial journeyperson cook) or equivalent
Certification or designation in an industry related association is considered an asset.
Documented supervisory knowledge
Leadership and organizational skills
Command of information data processing, synced among multilevel platform devices.
Proficiencies in Rational oven technology.

During the recruitment process, applicants have the right to request an accommodation. Any applicant invited to participate in testing or an interview and who requires an accommodation should discuss their needs, in confidence, with the Recruiter when selected

APPLICATION DEADLINE:
Applications will be reviewed as they are received until the position is filled.

We thank all applicants for their interest, however only those selected for interview will be contacted.