3 meilleures offres (head chef, centralia, on) (à pourvoir)

Executive Chef
GolfNorth Properties Inc. —Exeter, ON
- De 52 000 $ à 60 000 $ par an
- Temporaire
- Hospitalité
- Certification RCR
- Port de charges lourdes
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Executive Chef
GolfNorth —Centralia, ON
- De 52 000 $ à 60 000 $ par an
- Saisonnier
- Hospitalité
- Certification RCR
- Port de charges lourdes
Junior Sous Chef - The Queen's Cue & Boars Head Pub, Marriott Tribute Collection
Queens Cue - Stratford —Stratford, ON
- De 23 $ à 25 $ de l’heure
- Fins de semaine au besoin
- Bar
- Préparation culinaires
- Hôtel
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il y a 5 jours

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Executive Chef

GolfNorth Properties Inc.
Exeter, ON

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Détails du poste

Temporaire

Compétences

Hospitalité
Utilisation d'un ordinateur
Certification RCR
Port de charges lourdes
Service à la clientèle
FoodSafe
Préparation culinaires
Capacités de présentation
Certificat de premiers soins de base
Comptabilité
Ressources humaines
Industrie alimentaire
Gestion de budget
Négociation

Description complète du poste

Job Posting

Exeter Golf Club is seeking an energetic and creative individual to oversee our culinary and BOH team for our facility. Creation of menus using effective costing measures, mentoring of staff and creating a day to day or event dining experience for our guests will be the main focus of this position.

Exeter Golf Club is part of the GolfNorth Properties family of courses offering competitive wage packages, an incredible work environment, and career advancement opportunities.

Summary:

The Executive Chef will be responsible for the supervision of all kitchen staff and the food preparation and cooking activities of the golf course. The Executive Chef will be required to conduct ongoing research of trends in the food industry, to ensure the creative and effective planning and writing of menus. Other responsibilities will include budgeting and financial planning, recruitment and hiring of staff, providing instruction and training to staff and chefs, and participating in business development. This is a seasonal position which can run from April to October depending on the weather and the golf season.

Responsibilities:

Ensure that:

all menus are constantly updated, paying special attention to seasonal availability
all menus are calculated correctly to obtain maximum gross profit.
staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
you hold regular meetings with the kitchen staff to ensure smooth running of all kitchen departments.
all areas satisfy the most stringent hygiene requirements.
all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
all stocks are ordered to the correct quantities, quality, and price.
all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
you regularly hold maintenance checks with the General Manager to ensure that no equipment breaks down.
Ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
the attendance registers are kept daily and that any absenteeism is immediately dealt with.
all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
that all documents are sent to the appropriate accounts department immediately for processing
you constantly update your knowledge and skills for the good of the establishment and the profession.
you conduct regular stock checks/stock takes
expenses are within budgeted limits
you plan and develop menus using descriptive text to encourage sales
you perform industry trend analysis
you ensure food meets quality standards
all information which is required to compile meaningful budgets is available at all times.

Qualifications:

3-5 years of experience as a Head Chef
FoodSafe Certification or provincial equivalent
Standard First Aid & CPR
SmartServe Certificate
5-10 years of experience in the food service industry
Knowledge of FOODSAFE, workplace hazardous materials
Human Resource management skills are required
Financial Management skills such as basic accounting and budget calculations
Experience in all aspects of customer service and people management
Demonstrated ability to lead and direct a team
Strong working knowledge of hospitality industry principles, methods, practices, and techniques
Ability to supervise employees, including organizing, prioritizing, and scheduling work assignments
Ability to examine and re-engineer food and beverage operations, form new policies, and develop and implement new strategies
Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions required
Exceptional conflict resolution, negotiation, and objection-handling skills
Able to respond quickly in a dynamic and changing environment
Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
Able to build and maintain lasting relationships with corporate departments, key business partners, and customers
Knowledge of cost analysis, fiscal management, and budgeting techniques
Able to effectively communicate both verbally and in writing
Ability to coordinate and organize meetings, exhibits, and other events
High-level of proficiency with various software packages

Working Conditions:

Some travel may be required - reliable transportation is required
Ability to attend and conduct presentations
Ability to lift 50lbs required
Manual dexterity required to use desktop computer and peripherals

Reason For Vacancy:

New Vacancy

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Executive Chef

Executive Chef

Junior Sous Chef - The Queen's Cue & Boars Head Pub, Marriott Tribute Collection

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