Chef Manager

WHATS THE JOB
 

Under the general supervision of the District Manager the Chef Manager is tasked with ensuring the culinary excellence of the location. This includes the planning preparing and/or directing of the preparation of all meals in the kitchen including catering developing new recipes and reviewing food preparation processes. The Chef Manager will also perform administrative and financial duties such as ordering and resolving discrepancies with suppliers creation and adherence to budgets for all related costs of the culinary operation and supervising and training all staff within their charge.

• Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit
•  Plan and develop menus and recipes for the cafeteria and catering events incorporating both the companys promotional themes and the Healthwise Choices Program while also encouraging and incorporating creative ideas from employees
• Establish and implement food preparation schedules for all staff and recipes creating an efficient and organized process for each dish
• Prepare and/or direct the preparation of food items for meals daily specials and catered events such as: soups salads starches meats fish poultry vegetables and desserts
• Be highly proficient in a wide variety of preparation methods such as: roasting grilling steaming poaching boiling and baking
• Complete knowledge of the kitchen recipes service stations and point of sale machines at the location with the ability to step in and provide additional support where required
• Lead a team by delegating tasks and ensuring best practices are followed
• Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success
• Ensure all staff are adhering to all required safety regulations and procedures while preparing food including:
  • Using proper techniques when using the tools supplies and equipment provided (i.e. knives ovens cleaning materials)
  • Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes cut resistant gloves)
  • Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment
  • Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items.
  • Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies
• Lead or work alongside the Food Service Director and kitchen staff to control costs of the location by taking measures such as
  • Performing physical inventories adequately maintaining the level of stock at the location o Establish and ensures maintenance of food rotation in storage in order to minimize spoilage and waste (first in first out)
  • Control portioning of food items to ensure recipe yield meets quantity and budget expectations
  • Implement dishes that take advantage of seasonal availability o Identify menu items that could be more cost effective or replaced by higher yield dishes
• Relay with suppliers in regards to maintaining inventory which can include ordering and receiving supplies resolving discrepancies with suppliers and escalating any and all issues unable to be resolved to the District Manager.
• Schedule and coordinate staff work assignments taking into consideration business needs and the skills and abilities of individual staff members
• Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development
• Manage all cash handling processes; daily deposits financial entries cost verification invoice creation etc.
• Complete administrative duties for the unit as necessary including payroll functions employee management budgeting and other duties that may arise in the operation of a unit
• Responsible for the integrity of the cash flow process ensuring staff are following all security procedures closely while performing periodic checks to ensure compliance
• Remain up-to-date on any changes to current legislation while continually looking for methods to improve processes. Ensure all changes are clearly communicated to all staff members
• Identify and make recommendations regarding budget requirements for assigned area
• Attend all regularly scheduled Chef Manager meetings ready to discuss your current location and overall culinary success strategies
• Remain an ambassador of goodwill ethics and great client relations at all times on behalf of Dana Hospitality
• Maintains and upholds speed of service standards
• Listens to customers (internal and external) and responds professionally to all questions and concerns directing concerns to further levels of management as needed
• Oversees franchise operations and adheres to all franchise regulations and guidelines
• Champion and be involved with any construction or unit opening
• Oversee all aspects of franchise
• Other duties as assigned

Education and/or Work Experience Requirements:

• Red Seal Chef Status
• Five years of recent related experience in the food service industry leading high volume culinary teams
• ServeSafe and FoodSafe certified
• Previous experience with cost control and employee management
• Superior communication skills in both verbal and written English with the ability to communicate in French as appropriate
• Able to effectively handle the concerns of employees customers and clients with tact while adhering to confidentiality policies
• Superior knowledge of the safe use of all related equipment Highly organized with a strong focus and commitment to quality
• Able to effectively use a computer and all related software including POS equipment Physical Requirements:
  Reach and lift between 0-10 pounds from floor to shoulder height
• Frequent standing and walking required
• Grip and hold utensils
• Able to work in hot or cold temperatures

WHATS IN IT FOR YOU

• Extended health and dental benefits that are fully covered.
• Whereas other companies are downsizing we are growing!
• Be #1 on day 1 by joining an industry leader.

Qualifications :

WHO ARE WE LOOKING FOR

• Youre a Journeyperson or have an interprovincial Red Seal Certificate
• You have SafeCheck advanced food safety certification or HACCP certification
• You have at least 10 years experience in the hospitality / food service industry
• 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 knowledge of computer programs (Microsoft Excel Microsoft Word GFS Outlook)
• You have extensive knowledge of menu costing recipe cards implementation and wage control
• You have an excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens Cold Kitchens Pastry / Bakery Butchery and Banquets dealing with large numbers of guests;
• You have an effective leadership style positive outgoing personality and effective listening skills

Additional Information :

Dexterra is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race color religion sex sexual orientation gender identity national origin age disability protected veterans status Indigenous status or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

#IND1

Remote Work :

No

Employment Type :

Contract