Join Our Team

Chef De Cuisine

POSITION TITLE: CHEF DE CUISINE

REPORTS TO: DIRECTOR FOOD & BEVERAGE/GENERAL MANAGER

POSITION OVERVIEW:

Reporting to the General Manager and Director of Food & Beverage, the Chef de Cuisine is responsible for overseeing the day to day operation of the kitchen.  You are responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. You are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. Duties may include assisting with related Food & Beverage facilities under Diamond Hotels Management Inc.

KEY AREAS OF RESPONSIBILITY:

• Under the direction of the Director of Food & Beverage, assist in the menu creation for the restaurant, patio, and banquets.

• Control and be accountable for achieving both food & labor costs; manage expenses prudently.

• Coordinate schedule for sous chefs; oversee and advise on line staff scheduling as needed; assist with and monitor payroll on a daily basis.

• New trend research; assist in developing strategies for success (financial and otherwise) in collaboration with the Director of Food & Beverage and other members of the F&B Management team to cultivate new menu items and procure ingredients that will keep the restaurant on the cutting edge of current trends in food.

• Monitor all kitchen maintenance; ensure proper maintenance schedules are adhered to; report and liaison with maintenance team to pro-actively identify and address issues with equipment.

• Responsible for the daily communication of hotel information to sous chef and line staff; work closely with Restaurant Manager to ensure flow of communication is open and all staff are properly informed on menu selections, ingredients, and preparation techniques.

• Responsible for the positive associate relations within the department by providing leadership, direction, innovation, motivation, creativity, and versatility to the Kitchen operations and provides team with on-going feedback and recognition to ensure standards are consistently met or exceeded.

• Manage inventories; follow proper purchasing procedures to ensure proper pars and stock levels are maintained.

• Manage workplace safety initiatives and ensure all hotel policies and procedures are being followed

• Provide ongoing training to culinary team; ensure all training initiatives are adhered to with timeliness and in accordance with company policies.

• Work with the Restaurant General Manager to ensure a spirit of collaboration is evident in all matters with staff.

• Manage outside vendor relationships to ensure quality and continuous availability of product is in place.

• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to minimize food waste, and comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.

• Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.

• Respond to guest concerns, complaints, and compliments

The above areas of responsibility are not all-inclusive and may be amended from time to time.

QUALIFICATIONS:

• A minimum of 5 years cooking experience in a fine dining restaurant, preferably in a hotel environment

• Minimum 3 years at a management level required

• Chef qualification papers (Red Seal) considered an asset

• 3+ years sous chef experience in a fine dining hotel establishment are required. Those with direct related Chef de Cuisine experience will be favored.

• Prior experience managing and leading a diverse team of culinary professionals is required.

• Must be familiar with and have direct experience in menu development.

• Prior experience in managing labor, payroll, and inventories all required.

• Prior experience sourcing products and managing vendor relationships required.

• Must be able to work a very flexible schedule to include early mornings, late nights, weekends and holidays.

• Must be fluent in English with excellent communication and interpersonal skills.

• Must possess strong interpersonal skills and the ability to work and communicate effectively within a diverse team environment

• Ability to work effectively in a multi‐cultural environment with co‐workers, clients and partners

• Must be comfortable being in the public eye, conducting video presentations and having social media presence

• Computer proficiency is required (prior experience with MICROS, MS Office are all required).

• Our Company COVID-19 Workplace Vaccination Policy requires that all employees be fully vaccinated against COVID-19 as a condition of employment. Individuals who are not vaccinated for medical reasons or other protected ground under the OHRC can request an exemption from the employer. If approved the individual will be subject to other health and safety guidelines.  

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to perform duties while standing and/ or walking for the majority of the shift.

• Ability to lift weights up to 30 lbs, push and pull heavy equipment such as cleaning carts and equipment.

• Ability to stoop, bend, stretch, and lift while performing duties.

• Requires regular handling and use of disinfectants, cleaning agents, and chemicals.

• Specific vision abilities required by this job include close vision and distance vision.

WORKING CONDITIONS:

Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High levels of stress may be associated during peak periods

• Must be able to work in hot and cold temperatures

• Noise level is usually moderate

• Exposure to extremely hot working surfaces

• Required to handle knives

• Care must be taken to avoid slip, falls, burns and cuts

 
TO APPLY:

Please send your resume to Sarah Stacey at sstacey@diamondhotels.ca