Chef Manager

Description

• Lead in the training, developing, and mentoring of employees
• Supervise all kitchen staff’s productivity and compliance with Horizon North policies and procedures including health, safety, and quality
• Ensure maintenance issues related to any equipment are communicated to the Manager and maintenance personnel as soon as possible
• Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Dana Hospitality safety guidelines
• Prepare, present, design, and serve high quality menu items
• Ensure all labour and chemical resources are used effectively and efficiently
• Serve clients and guests in a personable and professional manner
• Conduct inventory on a weekly basis

Requirements

• You have at least 10 years’ experience in the hospitality / food service industry
• Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation
• You have an effective leadership style, positive outgoing personality and effective listening skills
• You have extensive knowledge of menu costing, recipe cards implementation and wage control
• You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
• You’re a Journeyperson or have an interprovincial Red Seal Certificate
• You have an excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and catering
• You have at least 10 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
• You have SafeCheck advanced food safety certification or HACCP certification

Benefits

• Extended health and dental benefits that are fully covered.

Training + Development

Interview process

Visa Sponsorship

Security clearance