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Head Chef

Beach Gardens Resort and Marina
Powell River, BC

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Détails du poste

Temps plein

Compétences

Expérience en nutrition
Gestion des opérations
Gestion alimentaire
Assainissement
Préparation des repas
Achats
Gestion de budget
Sécurité alimentaire
Leadership
Expérience en cuisine professionnelle
Rotation des stocks alimentaires (PEPS)

Description complète du poste

Join the winning hospitality team at the Beach Gardens Resort & Marina on BC’s beautiful Sunshine Coast! Offering competitive wages and an exciting team-oriented work environment.

If your goal is to expand your career, the Beach Gardens offers an engaging learning environment, focusing on excellent training and development.

We’re getting ready for our busy season. If you are looking for a fantastic work experience, please apply to any of the positions listed below.

Position: Head Chef
Department: Beach Gardens Hotel - Food & Beverage Division
Hours Per Week: Full Time
Hourly Rate of Pay: Based on experience

*Accommodation Available for suitable candidates*

Requirements & Responsibilities:
Reporting to the General Manager and/or designate, the Head Chef is responsible for the day to day operations & management of Food Production.

Attends management team meetings, provides input into & participates in the strategic plan for assigned areas of responsibility.
Participates in the development of and implements policies and procedures in accordance external & internal governing regulations and educates staff, residents and other departments as required.
Collects department statistics, and provides other related information as required by external and internal regulatory & licensing bodies by performing tasks such as gathering information, performing related audits, preparing summary reports identifying strengths, weaknesses and trends and proposing solutions.
Responsible for all tasks related to the production and service of menu items using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
Responsible for ensuring adherence to the Food Services budget by monitoring expenditures and taking action as required. Provides input into capital and operating budget for assigned area
Establishes production requirements according to the needs of the facility, orders and receives supplies as per established purchasing practices, resolves discrepancies with suppliers as required.
Establishes and ensures maintenance of food rotations in storage / inventory in order to minimize spoilage and waste and maximize food quality & guarantees food safety.
Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.
Participates in the development of & maintains seasonal 4-week rotational menus based on the likes, dislikes, requests and nutritional needs of the residents and tenants; in conjunction with site leadership team plans and deliver special events such as holiday and themed meals.
Exceptional culinary skills demonstrated by 3 - 5 years experience working in a commercial kitchen (or related experience); previous leadership experience a must

To apply, please email current resume

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