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Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
Job Responsibility
Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders
Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate
Store food in designated areas following all corporate and provincial food safety and sanitation procedures
Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures
Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements
Demonstrate complete understanding of daily menu items
Keep up with peak production and service hours
Able to work independently and collaboratively in a team environment
Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low
Requirements
Four years of related culinary supervisory experience in a fast-paced production-oriented environment
FoodSafe Level 1 Certification
Post-secondary education in culinary or related studies
Strong background in banquet and catering functions with high-volume production
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
Basic supervisory skills, capable of motivating, leading and developing associates
Hard-working team player with ability to prioritize effectively
Excellent communication skills (written and verbal)