25 meilleures offres (executive chef, halifax, ns) (à pourvoir)

Executive Chef
Four Points by Sheraton Halifax —Halifax, NS
- De 60 000 $ à 65 000 $ par an
- Fins de semaine au besoin
- Assainissement
- Préparation culinaires
- Hôtel
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il y a 9 jours
Line Cook - Dockside Dining Hall
ARAMARK Canada —Halifax, NS
- Service à la clientèle
- Assainissement
- Certificat de premiers soins de base
- Assurance Dentaire
- Congé de maladie payé
il y a 13 jours
Restaurant Chef
Saffron Hill Hospitality Group —Bedford, NS
- Fins de semaine au besoin
- Gestion des stocks
- Assainissement
- Hôtel
- Réductions Tarifaires
- Assurance Dentaire
Postuler rapidement
il y a 3 jours
Cook
Alt —Enfield, NS
- 21,28 $ de l’heure
- Temps partiel
- Hôtel
- Sens de l'organisation
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Restaurant Manager
Saffron Hill Hospitality Group —Bedford, NS
- Fins de semaine au besoin
- Bar
- Amélioration continue
- Mentorat
- Réductions Tarifaires
- Assurance Dentaire
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il y a 3 jours
Assistant Manager Moxies HRM
Moxie's Atlantic —Dartmouth, NS
- De 54 000 $ à 56 000 $ par an
- Fins de semaine au besoin
- Bar
- Vente
- Gestion de restaurant
- Réductions Tarifaires
- Assurance Dentaire
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il y a 5 jours
Prep Cook
The Bertossi Group —Halifax, NS
- De 18 $ à 21 $ de l’heure
- Temps plein
- Contrôle de l'inventaire
- Nettoyage
- En présentiel
- Assurance Vision
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3 h
Line Cook
The Bertossi Group —Halifax, NS
- De 19 $ à 24 $ de l’heure
- Temps plein
- Contrôle de l'inventaire
- Nettoyage
- En présentiel
- Assurance Vision
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3 h
Sushi Cook
The Bertossi Group —Halifax, NS
- De 20 $ à 24 $ de l’heure
- Temps plein
- Contrôle de l'inventaire
- Nettoyage
- En présentiel
- Réductions Tarifaires
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3 h
Junior Sous Chef
The Westin Nova Scotian —Halifax, NS
- Fins de semaine au besoin
- Gestion des stocks
- Assainissement
- Hôtel
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Sous Chef - St. Mary's University
Aramark —Halifax, NS
- 55 000 $ par an
- Temps partiel
- Gestion d'équipe
- Formation et développement
- Leadership
- Bourses d'Études
- Programme d'Aide aux Employés
il y a 11 jours
Director of Food & Beverage
The Westin Nova Scotian —Halifax, NS
- Gestion des stocks
- Assainissement
- Microsoft Office
- Jours fériés payés
- Assurance Dentaire
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Sous Chef
Aramark —Halifax, NS
- Fins de semaine au besoin
- Service à la clientèle
- Assainissement
- Gestion d'équipe
il y a 14 jours
Sous Chef
The Hollis a DoubleTree Suites by Hilton —Halifax, NS
- De 48 000 $ à 52 000 $ par an
- Fins de semaine au besoin
- Contrôle de l'inventaire
- Préparation culinaires
- Expérience en supervision
- Assurance Dentaire
- Congés payés
Postuler rapidement
il y a 12 jours
Cook - Transitional Health
Shannex —Bedford, NS
- Hospitalité
- Service à la clientèle
- Assainissement
- Assurance Dentaire
- Programme d'Aide aux Employés
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il y a 7 jours
FOH Management - Assistant Manager
Denny's Canada —Dartmouth, NS
- Temps plein
- Vente
- Gestion de restaurant
- Amélioration continue
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Delta Hotel Kitchen - Chef de Partie
Delta Dartmouth —Dartmouth, NS
- Temps plein
- Contrôle de l'inventaire
- Service à la clientèle
- Assainissement
- Assurance Dentaire
- Programme d'Aide aux Employés
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Back of House - Chef de Partie
Chop Steakhouse & Bar —Halifax, NS
- Temps plein
- Gestion des stocks
- Hôtel
- Ressources humaines
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Cook 1
The Westin Nova Scotian —Halifax, NS
- 23,03 $ de l’heure
- Fins de semaine au besoin
- Assainissement
- Anglais
- Hôtel
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Cook
Shannex —Halifax, NS
- De 19,76 $ à 21,49 $ de l’heure
- Assainissement
- Diplôme d'études secondaires
- Nettoyage
Postuler rapidement
il y a 12 jours
Back of House - Line Cook
Chop Steakhouse & Bar —Halifax, NS
- Temps plein
- Compétences en communication
- Gestion du temps
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Second Cook (2nd Cook)
Delta Hotels By Marriott Halifax Downtown —Halifax, NS
- De 19,22 $ à 20,22 $ de l’heure
- Fins de semaine uniquement
- Certification ServSafe
- Assainissement
- Hôtel
- Congés payés
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First Cook
SilverBirch Hotels & Resorts —Halifax, NS
- De 22,01 $ à 23,01 $ de l’heure
- Temps plein
- Certification ServSafe
- Assainissement
- Hôtel
Line Cook
Four Points by Sheraton Halifax —Halifax, NS
- 19,57 $ de l’heure
- Temps plein
- Service à la clientèle
- Assainissement
- Anglais
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Fisherman's Market - Floor Supervisor
Mersey Seafoods Ltd —Halifax, NS
- De 21 $ à 24 $ de l’heure
- Temps plein
- Hospitalité
- Gestion des stocks
- Marchandisage
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Executive Chef

Four Points by Sheraton Halifax
Halifax, NS

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Détails du poste

Temps plein
Il y a 9 jours

Compétences

Gestion des coûts
Utilisation d'un ordinateur
Gestion alimentaire
Formation et mentorat du personnel de la restauration
Assainissement
Politiques de santé et sécurité au travail
Préparation culinaires
Contrôle des coûts
Recrutement
Mathématiques
Gestion d'équipe
Contrôle de la qualité
Orientation axée sur le service à la clientèle
Saisie de données
Achats
Conduite des entretiens
Formation et développement
Service aux visiteurs
Expérience en chef
Sécurité alimentaire
Leadership
Délégation
Compétences en communication
Interaction avec les clients
Expérience en cuisine professionnelle
Évaluation du rendement

Description complète du poste

Job Position: Executive Chef
Hotel: Four Points by Sheraton Halifax

The Executive Chef is responsible for overseeing the culinary department, food production for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Develop and monitor food and labour budget for the department. Maintain highest professionalism, food quality, and sanitations standards.

Major Duties and Responsibilities

Under the direction of the General Manager and in accordance with Company policies and procedures, Executive Chef will be responsible for the quality of food, menu planning, cost of sales, service and cleanliness of the kitchen areas for the creation of total external and internal customer satisfaction and profitability.
Responsible for the quality of presentation of food products, quality of service, cleanliness and the promotion of a team environment to achieve total guest satisfaction.
Manages the culinary operations of the hotel in accordance with the brand and Westmont standards.
Guides food preparation in accordance with corporate and hotel standards of quality, quantity control, taste and presentation.
Prepares necessary date for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Assists with the achievement of budgeted profitability through the effective management of food costs controls / purchasing procedures and the effective allocation of labour.
Supervises the staff of the department, interviewing and hiring new employees, carrying out performance appraisals, directing the training and development of the staff and carrying out disciplinary action as required.
Constructs menus, including costing and photos.
Purchases food and maintains food cost at budgeted levels.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
Institutes controls to minimize theft, food and supply waste.
Supports safe work habits and a safe working environment at all times.
Responsible for ensuring that all employees conform to provincial laws and regulations with respect to food handling / storage, and safety procedures.
Follows proper receiving, storage, rotating, food safety and sanitation procedures.
Trains and develops team to ensure a skilled workforce.
Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
Communicates with the General Manager and employees regarding product service deficiencies, equipment, safety problems, etc.
Provides incentives for employees who go above and beyond the expectations of their particular chef roles.
Periodically visits dining area when it is open to welcome guests and follow up with food quality and experience.
Other duties as assigned by the General Manager.

Minimum Qualifications and Skills

Minimum 3-4 years’ experience as an Executive Chef in a full-service hotel environment
Diploma / Degree in Culinary Arts or related field;
In-depth familiarity with the kitchen’s operation;
Must have flexible schedule: days, evenings and week-ends;
Knowledge in the elaboration of menus and food concepts;
Must have a great sense of attention to details, leadership skills and communication skills;
Demonstrate a positive attitude and team spirit; Strong interpersonal, communication and leadership skills;
Proven ability to manage multi-tasked assignments;

Mental Effort

Mental and visual concentration during computer work daily, for accuracy in data entry and editing.
Mental effort required in multi-tasking and handling interruptions that require refocusing.
Able to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Ability to interact positively, supervisor, management, coworkers, employees, and members of the public to promote a team effort and maintain a positive and professional approach.
Listening and mental attentiveness in fulfilling manager's requirements and accommodating guests.
Calculate figures and amounts
Solve practical problems and deal with a variety of concrete variables in situations.
Interpret instructions in writing, oral, and schedule form.

Physical Effort

Required to stand, walk, use hands, for long periods of time.
Sit at a computer for periods of time.
Performs computer work daily.
Able to lift and/or move up to 50 pounds.

Working Conditions

Governed by concurrent and dynamic deadlines, despite conflicting priorities and frequent interruptions.
Frequently handling of queries and calls from guests, potential guests, and other departments.
Must be available days, evenings, weekend and holidays as required by scheduling demands.
May be required to travel.
While performing the essential functions of this job, employee is usually indoors, in a controlled environment, and experiences a moderate notice level in the work environment.

Type of Supervision Required

Reports to the General Manager. Works under general instructions to prioritize and complete assigned tasks.

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Affinez votre recherche

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : executive chef (halifax, ns)

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